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I know this thread is about 8 years old, but I'm currently fermenting an APA that I made with 2-row, 100% Centennial hops, and WLP051... I pulled a sample yesterday because I was checking to see if fermentation has finished (it pretty much is), and I'll be damned if it doesn't taste EXACTLY like...

BTW, I just ordered my Grainfather. Got a sizable rebate check on my property taxes from last year that I wasn't expecting, so I finally bit the bullet. I'm a single father of a 5-year-old boy with too much energy. It's been difficult to brew lately because I have him 7 days a week now...

+1 I bought a Cereal Killer mill last year, and it's already paid for itself. Not to mention that now I always know what to expect from my crush, and now I can keep my malts on hand and not always have to order or run to the LABS last minute... invest in a couple of airtight dog food bins...

You could absolutely do that! After all, that's why we homebrew, right? 😉 If I were doing that, though, I'd probably ditch the 60 and 43 min additions (you can replace with a 60 min of Magnum/Warrior/some other clean bittering hop) and use that .50 oz of Pekko in a 20 minute addition...

Also, on a side note - I have 8 oz of Pekko that I got in a variety pack from Yakima Valley Hops... I should probably use those soon. I'm brewing another attempt at my Ballast Point Grunion Clone, this weekend; but maybe I'll work on something for the Pekko hops; next weekend. ☺

Didn't DrummoRC already do that?

Seems like your best bet to replicate that would be to soak oak cubes/chips in bourbon for a couple of days, then remove them and put them in your secondary for a couple of days. Same principle. :)

This is the only calculator I use for starters. http://www.brewunited.com/yeast_calculator.php I overbuild every starter by 100b cells (approx 1 vial of White Labs) and then put that in a Ball jar to use for my next starter. The rest gets chilled, decanted and pitched. As long as you date your...

I am definitely going more for session beers these days as well. Probably because I'm getting older and find that I enjoy throwing back several with friends without getting too hammered in the process. :) What's the hop bill/schedule look like on the SIPA you made? Also, mash temps and specific...

That's pretty much what I figured, but it never hurts to ask. Thanks! :D Yeah, I sanitize everything on the cold side pretty obsessively. So far, I haven't lost a batch, and I don't want to in the future *knock on wood*

Just to follow-up on this, the beer that I topped-up came out wonderfully. I still need to work on the hop bill to get the clone down, but I can't find any noticeable issues from having used the extra water after the boil to hit my target OG/Volume. :mug:

Hey all! I've been brewing for a little over a year. Started with small extract batches, moved to full-boil, then partial mash, now I'm an all-grain brewer (kind of wish I'd done that from the start, lol). Anyhow, most of my brews up until the last few months were using dry yeast, or liquid...

I picked up a Stainless Steel turkey baster last year for around $9 at the LHBS. I take the bulb off and just use my thumb to cover the top when taking samples (avoids leaking even more). It works great, and the SS is easy to clean and not have to worry about cracking/scratches for sanitizing...

The 50 IBU number probably depends on whether that is what their brewing software calculated or if it was actually done via lab analysis. If it wasn't analyzed at a lab, then you would need to know which IBU formula was used (Tinseth or Rager) and how they calculate whirlpool additions. Some...

The AIH 2.5 Gallon kegs are fantastic. Great deal for the price, and they seal very nicely. I have three of them that I use quite frequently. They were all in perfect condition when the arrived; just need to do a quick clean with some PBW before initial use. I may need to buy another one...

I'm fairly new to All-Grain - just did my fourth batch last Friday - and I'm still trying to figure out the boil-off rate for my set up. I was attempting a Ballast Point Grunion clone recipe that I cobbled together, and my my pre-boil gravity was spot on. However, when all was said and done, the...

I started brewing back in February; using extract kits. Since then, I've brewed about 14 different batches, started making my own recipes, and gotten into kegging. Recently, I started working with Partial Mash techniques, and I plan to move into full-blown All-Grain brewing in the future...