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Is G.R.A.B.A.S.S. still around?

Lol i bet! Grabass is a brewclub in Raleigh

Is GRABASS still around?

Truly awesome to see that you are all Brewing and enjoying the recipe. Brew on!

Hey Rambuck, I was loosely following Jamil's Irish ale which has a bittering hop addition only (i think:smack:) I think this is why it is so NCish. I do not get much late hope character from New Castle either. Anyway, if you like late hop additiions, then definitely go for it. Just be sure...

Check this out: http://www.mrmalty.com/chiller.php All right reserved by the great one - all hail the Pope!

Oh Man! Ive thought about that for a long time and always wanted to try it! :mug:

OP is eerily quiet..... maybe he is looking up the meaning of SWMBO:D

No harm at all, just pitch the proper amount.

Weeeeellllll, maybe... using the Mr Malty pitch rate calculator, yeast with starter can be replaced with yeast slurry of the appropriate amount. If its an ale you are pitching into, then we want some growth and some lag. If an ale takes off too soon it may be low in esters and less flavorful...

Its on page 1, yes?

If I'm not mistaken, the article had a recipe with both hop stand and dry hop additions. That may be the ticket!

Smartass! Lol

Thanks Wyo, that article was great!

Have we decided on the temp yet?

+1, DMS is long gone after boil. Think of it this way: my berliner weiss is boiled for 15min. Its pilsner and wheat. Its 1.032OG and there is no detectible DMS. What I would REALLY like to see is a traditional hop schedule converted to a hop-stand schedule.

Cooler ferm temps keep the CO2 from scrubbing away too much hop aroma. What temp are you fermenting at? and what yeast?

Hex, I thought about that, but the chiller is in the boil for at least 15min prior so there is no chance of cross/contamination.

Right, is the 100f causing the yeast to take off or the aeration of the whirlpool or both? I guess the 100f would cull all yeast not just the mutants...

G-star, Yes I understand those are the "textbook" answers, however as previously stated: the beer has turned out spectacular. Good point on the o2 levels, but I believe correct yeast handling and pitch amounts negate the need for pure o2. (think Reinheitsgebot...) I guess I was looking for...