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Thanks! And I guess . . . Citra.

Alright, I just bought one.

From what I've heard it's almost never a good idea to stop fermentation before it's completed. Yeast needs time to clean up after itself so you're not left with a bunch of unwanted byproducts that were produced during fermentation.

Looks like my SRM was 16.5 (calculated by Brewer's Friend). I would think 12-13 would be a good place to start. I did dry hop but I think it was all after fermentation.

I did a Red IPA with 1318 and it ended up pretty hazy. What I learned from that is the haze causes it to look darker so mine was almost brownish (not very appetizing). If I do this again I'll definitely aim for the lower end of the red spectrum.

Are you harvesting and re-using your yeast? The only thing I can think of is that over time maybe you're only selecting the low-flocculating cells. If you re-pitch yeast can you tell if there's a correlation between yeast generation and murkiness level?

Prison City Brewing in Auburn is very good.

I had a pumpkin ale that finished pretty dry but suffered from the same slick feeling. I had assumed it was a problem with diacetyl. I didn't really get any butter flavor, but I'm not sure how sensitive I am to that.

Thanks, I enjoyed it. I have a very weak scientific background myself and while I'm trying to improve on that, it definitely helps to have things simplified like this.

I live in Minoa and it looks like both Minoa and Liverpool have Otisco/Ontario water. I'm afraid I don't have a water report from a lab, but have you tried looking at the water quality report at OCWA? The inorganic contaminants sections has info on Chloride, Calcium, Sulfate, and more.

Thanks. My only concern was that my smallest jars are pint-sized and I worried about the effects of oxygen during storage (is that a real concern?).

I've been using about a fourth of a vial for each 1 gallon batch. My wife, who is gluten intolerant, has not had a negative reaction yet to the few she's tried (knock on wood). I'm obviously not qualified to make any sort of medical diagnosis/recommendation, but splitting it has worked for us so...

Thanks. I am planning on using them on batches over the next 2-3 months hopefully (and then possibly harvesting from those for the next round).

This is kind of a yeast question, but in the context of doing one gallon batches so I thought it might be best to put it here. I've been brewing one gallon batches for a couple months and almost always use a half packet of rehydrated dry yeast (mostly US-05). However, I really want to try...

I think I used Bulleit Bourbon, I just put the cubes in a glass and enough bourbon to cover them (along with the vanilla bean). I added the whole thing when I racked to secondary (I also probably wouldn't do a secondary fermentation if I brewed it again). Oh, be careful if you're pouring the...

Nice, that's the second one I did. Just be careful about the amount of water they tell you to use. I think my instructions said to boil 1.25 gallons but, as I later discovered, my boil off rate is about half a gallon per hour. I did not end up with much beer. Also, if you're going to be like...

I was breaking in my grain mill yesterday and at first the drill wouldn't turn the roller to crush the grain. Then I adjusted the torque and off it went! And by "off it went" I mean the mill started spinning, grain went flying, and I went to get the vacuum.

Very interesting, I was planning on doing a Grapefruit Red IPA with Red X and Amarillo/Citra/Cascade hops. I think my SRM (~16) is a little high and my hop schedule probably needs a second look (FWH/20 min/5 min/dry hop). The more I read about IPAs, the more I'm leaning toward loading up on the...

Alright, I started brewing in September and found this forum around that time. In the time it's taken me to actually read through this whole thread, I've brewed 9 one-gallon batches. I started with 3 NB kits, did a partial mash with leftover extract for batch #4, and have been doing AG BIAB...