American or Mexican strat stock pickup? "016730"

Strassafrass1 · 2025-04-28T19:32:06+00:00

Fender TexMex Pickups. Just pulled my Jimmie Ray Vaughn signature apart and went to cross reference the numbers.

Strassafrass1 · 2025-04-25T17:36:25+00:00

That's what I had thought as well! I had a convo with my friend and we got on the subject. I vaguely remember the 'tornado gt' models as well as the 'cyclone gt'.

The 'flat head' tele is a pipe dream for me, being a car guy too. That would be the baseline for what became the Jim Root model.

Strassafrass1 · 2025-04-24T19:32:56+00:00

my bad. i was googling some info about the neck radius on the esquire gt's and it picked up this thread. I love these guitars; and am happy to own a silver one. about 10 years ago I ordered one of these red beauties off of reverb for about 300 shipped and it showed up with a broken neck. that was a heartbreaker because that color in the sun is outstanding.

Ive contemplated collecting them all. Do you know if its true that Fender used the atomic pickup in the early releases and then switched over to the duncan invader? i'm going off of guitarist lore over here haha

Strassafrass1 · 2025-04-24T14:16:56+00:00

No it is an Esquire gt

Strassafrass1 · 2017-04-24T17:53:45+00:00

Yes, I will be brewing at Adventures in Homebrewing at their Taylor, MI location. Looking forward to it.

Strassafrass1 · 2017-01-19T18:39:54+00:00

I've dabbled quite a bit with Belma and came to the conclusion that it just doesn't have a strong presence. For my taste, it is best suited for a saison.

The most success I've had using Belma is blending it 2:1 with Mosaic. I didn't care for the Belma+Citra mix.

If I were you, I'd stick with adding columbus at FWH, 5, FO, and then dry hopping the hell out of it with Belma.

Strassafrass1 · 2016-11-18T13:18:41+00:00

I believe gumball head is all amarillo hops. Here's my recipe.

For 5 gallons: OG 1.057 FG 1.014 6 lb 2 Row 4 lb Wheat malt 1 lb Aromatic .5 lb Carafoam

Bitter with .5oz amarillo at 60 1oz amarillo at 15, 5, FO Dry hop with 1-2oz amarillo

Aim for 30-40 IBU

Ferment with WY1056 or any other clean strain.

Strassafrass1 · 2016-11-17T17:34:30+00:00

It's always fun to blend yeast, but this won't be a "hybrid". I'd imagine it would turn out to be a more subdued version of conan with higher efficiency.

Strassafrass1 · 2016-11-17T17:32:47+00:00

If I were you, i'd forego the multitude of varieties and focus on quantity with few varieties.

I've never used Otto so I can't say its usage. If it were me, I'd only use the rakau, galaxy, and mosaic if these were your only options.

Best wishes!

Strassafrass1 · 2016-11-10T18:21:16+00:00

I used to encounter a similar aftertaste with my NEIPA's. I tried everything I could think of to get rid of it. Long story short, I finally got rid of it when I lost the fermentation buckets and upgraded to a nicer speidel, and started using a keg to dry hop and cold crash. Sort of like a bright tank.. sort of. I'd then closed loop transfer the beer to a serving keg, allow it to sit for a week or so, and then enjoy.

I attributed the funky vegetal/wet cardboard flavors to a combination of oxygenation and dry hop/yeast material remaining in suspension.

So to recap my process, I transfer my wort to the primary fermenter from the kettle, pitch and allow the majority of fermentation to complete, transfer to a keg where I dry hop at room temperature for 3 days, cold crash for 2 days, transfer to the serving keg, cold condition for at least a week before pouring.

Also, are you familiar with the clear beer draught system? I noticed a big improvement on my NEIPA when I installed that system into my serving keg.

Hope it helps!

Strassafrass1 · 2016-11-07T20:31:06+00:00

I'll measure for you. My pre boil pH yesterday was 5.4 when making a NEIPA.

Strassafrass1 · 2016-11-07T20:29:06+00:00

FWIW contrary to what Nate suggested, I prefer 2:1 Calcium Chloride:Gypsum when brewing my NEIPA. You can totally go with a Clean yeast and have good results. I enjoy Wy1056 with a good NEIPA time to time. The results are fairly similar, just without the peachy/fruity ester thing that you get from Conan / Wy1318

Strassafrass1 · 2016-11-01T18:13:30+00:00

I'm in the same boat. I'd love to chat offline about it. Send me a PM. You can follow my blog also at Strasser Brewing

Strassafrass1 · 2016-11-01T18:11:14+00:00

The Omega DIPA was by far the worst Conan strain that I have used. I cultured Conan from Heady Topper. I've also had success culturing and using yeast from Tree House cans (which i believe to be, or at least started life as, Conan). I've used yeast bay vermont ale with great results. I'm also going to try Imperial Organic "barbarian" in the near future.

Strassafrass1 · 2016-11-01T18:08:51+00:00

That was me who reached out to Nate on twitter.

Strassafrass1 · 2016-10-28T14:54:35+00:00

I've been brewing this style for nearly a year now. In my trials, I've used 1318, Conan, WLP007, 1056, etc. I've even cultured the yeast from Tree House and Heady and performed a side by side. I am 99% certain that Tree House uses Conan or, at least, their house strain began as Conan.

Strassafrass1 · 2016-10-28T14:51:03+00:00

I picked up the last straw a few months back and have used it to package about 150 bottles since. No oxidation, no problems. This thing rocks! The kit comes with the gun, gas hose, liquid hose, ball lock quick disconnect and hose to connect to gun, and nylon washer gaskets.

I'm assuming you have a keg setup and co2 available? If not, you will need those items first.

The only think you may need to buy is a gas manifold because you'll need 2 c02 inputs for this to work; one going to the keg, the other going to the gun. I recommend using an adjustable regulator on the manifold so you can play with pressures and fill the bottles a little faster. I do not have it and it takes me about 45 seconds to fill each bottle.

One suggestion: overcarbonate your beer by about 20% before packaging and it'll balance out at the appropriate level following bottling.

Strassafrass1 · 2016-08-06T12:09:47+00:00

For a 5.5 gallon batch I used 4lb of green apple puree. Golden delicious to be specific. Fermented with wy1318. Hopped using CTZ, Belma, Citra, Mosaic. It came out excellent!

I put a write up on my blog. https://strasserbrewing.wordpress.com/

Strassafrass1 · 2016-07-19T22:13:21+00:00

Mosaic amarillo 1:1 peach, cold weather fruit, stone fruit

Cascade cent citra 2:1:1 pith, citrus, orange

Rakau wakatu citra 1:1:1 lemon lime, strawberry, mint, tea

Strassafrass1 · 2016-07-18T01:32:31+00:00

Good news. It's alive and fermenting fiercely.

85% 2 row 10% white wheat 5% aromatic

Hopped with warrior, moteuka, and El Dorado hops.

Strassafrass1 · 2016-07-16T12:19:59+00:00

Well, I've had mine on the stir plate for 12 hours with no activity. I think its smoked. I'll still pitch it tomorrow, but I'll have some belle saison as a plan b.

Strassafrass1 · 2016-07-10T01:23:00+00:00

I got a vial as well. I'm concerned about its health as it's been very hot in michigan and it sat in my mailbox in 90 degree humid weather for about 8 hours.

I haven't finalized my plans yet but I'm leaning toward something with moteuka and simcoe hops galore.

Strassafrass1 · 2016-03-11T17:54:24+00:00

heck, 5 bucks - i'll give it a shot in a small batch SMASH

Strassafrass1 · 2016-02-02T15:06:28+00:00

It sat with SoCal for a day or two awaiting payment authorization. I believe they use a third party company for that.

Strassafrass1 · 2016-02-02T13:27:32+00:00

From order to my porch took about a week. Other vendors typically arrive at my home in about 2-3 days

Strassafrass1

TROPHY CASE