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Right on! I'm doing pretty much the same thing, hoping to open 2/1/14 - hit me up if you want to talk numbers, etc. (I'm in OR so we're certainly not competitors). Good luck!

Maybe that's it! I switched to whirlfloc from Irish Moss for the first time 2 brews ago - the first time I'd done it...all the other variables are the same more or less.

Fair enough, I've just never seen it with the other 20-30 batches I've done. Thanks!

So this photo is from an IPA I brewed 2 weeks ago, pretty soon after pitching yeast (like an hour or so). When I transferred from my kettle to the carboys via counterflow chiller, the beer had a strange haze I'd never seen before - and it stratified after I aerated it and pitched the yeast as...

All good suggestions, Widmer's pub is underrated and close to the Rose Garden. Skip Alameda, +1 on Breakside, Gigantic, Commons, Laurelwood, Cascade and Amnesia.

+1 on that - I don't typically do anything other than 60 minutes, then plenty from 15 minutes down, and my ales have great hop aroma and flavor. You'll have extra Centennial, so up it @ the 60m to get your IBUs. have fun!

Well at least now you have a ballpark on your AG efficiency - no one at the brew shop is going to be able to tell you that...best to use some brew software now to hit your targets, I like BrewersFriend.

Welcome Snide, I'm up in NE Portland, near Alberta and brew just about every other week as well. Check out my blog in my sig if you want, and feel free to come out to a brew night sometime. Cheers!

Build a collar for it, then drill through that wood. Not the easiest answer, but you'll be glad you did.

Backbone is a Scotch Ale (Wee Heavy) - lightly adding spices found in gingerbread, with some lemon zest in secondary to brighten it up a little. 7.5 Gallon Batch 90 Minute Boil Estimated OG: 1.086 IBU: 29 SRM: 22 Amount Fermentable PPG °L Bill % 10 lb Maris Otter Pale 38 3.75 44%...

Haven't done exactly what you're doing, but yes - you will get ~120V from one leg of your 240 to Neutral.

Malt Bill is (10 gallons): Amount Fermentable PPG °L Bill % 21.2 lb Pale 2-Row 37 1.8 71.4% 5 lb Maris Otter Pale 38 3.75 16.8% 1.5 lb Corn Sugar - Dextrose 46 0.5 5.1% 1 lb Caramel / Crystal 40L 34 40 3.4% 1 lb Carapils (Dextrine Malt) 33 1.8 3.4%...

Hydrometer. I'll hold on for awhile, I'd just be really pissed if this one didn't finish up, spent a lot of $ on hops.

sounds like that's what he does not want... small amounts of chocolate (or dark chocolate) malt will get you coffee notes. This is what I did recently: https://www.homebrewtalk.com/f12/midnight-cda-349093/ It has the flavor profile you're describing, for my preference I went a little light...

Legit. Hadn't thought about putting foam inside my collar, seems like it could help some - mine seems like it hardly runs though.

Nothing wrong with that from a hops standpoint - Columbus is a great hop to use for dry hopping as well (as are Cascade & Centennial). I'd say try it and adjust for the next time based on what you taste (more/less bitter, enough aroma?), Columbus offers a nice 'dank' aroma that I really like.

I don't know if you have exactly .5oz Centennial and 1oz Cascade on hand, but anyway I would shift some hops toward later in the boil. A 60 minute and 30 minute add for a pale is not going to leave much in the way of aroma and hop flavor, just the bitterness you need to balance the malt...which...

That's good to know, thanks. I had a similar thing with a Saison this summer, as expected, but I didn't know 001 would just chug along for that long.

Welcome! I'm across the river - I brew with a few guys first and third Wednesdays, check the blog if you're interested and stop by and have a beer. joel

just spent the last 5 minutes cussing. 1.082 IIPA, pitched a s%*t ton of WLP001 slurry into a 2L starter (which was very active) - I pitched Wednesday, 6 days ago. Had it in a 70F room, fermentation was fast and furious, took it to the basement which is 64-66F after that. I realize this is...