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Bigfoot is dry hopped with Chinook (and Cascade and Centennial)

Hmmmmm, you think think Crack'd Wheat has Amarillo? I never could put my finger on it, but sure seems right in retrospect...

"I Hop, Therefore I am"

I will take the high road and not respond to your post.

I am planning to brew this simple brew in a few weeks. However, I plan to use WLP007 in place of WLP002. I think you will have a hard time getting your F.G. to 1.011 from 1.045 with WLP002. WLP007 should hit it right on the head. Also, do not forget the apricot extract...

I am going with WLP400. So you are happy with 1 oz of each (bitter orange, sweet orange, and coriander)? Not too sweet/orange-y?

I would suspect it is more an irritant reaction to sanitizers and water... Get some Blichmann gloves and use them for all of your brewing. I just purchased 2 pairs from Rebel Brewer, which offers free shipping on them... http://www.rebelbrewer.com/shoppingcart/products/Brewing-Gloves.html

Schnitz, I checked out your Wit recipe. What did you think about the amount of your spices? Too much? Too little? I was planning: 1 oz Bitter Orange Peel 1 oz Coriander Seed, crushed 1/2 oz Grains of Paradise, crushed 1 tsp flour Thanks for all the input.

Thanks fellas. Is 1 lb of rice hulls overkill?

So I am brewing a Wit and the recipe I came up with is: 4 lb Pilsner 3 lb Flaked Wheat 2 lb Malted Wheat 1 lb Flaked Oats My question is, when calculating my mash water, do I include the adjuncts (flaked wheat and oats) into that calculation? I presume I do but just wanted to be sure...

Thanks for the tips guys...

I am in San Diego and purchased some Ten Fidy cans and 750 mL bottles of Alesmith. I plan to bring some back with me by putting it in my checked luggage. Anyone have any tips to ensure they do not explode? Was thinking of balling up newspaper, putting it and a bottle or can in small shopping...

BMW for anything all grain for sure.

+1 Interested in your thoughts on this...

I would add some Centennial at flame out too (SN site indicates such). Also, I used 12 oz British 75 and 4 of British 135 to get an SRM of 12 and still keep it pretty dry...

Hmmmmm, sodium thiosulfate is used in medicine for rare calcium disorders. Not sure if it is a good idea for beer....

Mine came out way too strong on the bourbon, like a boilermaker. I used the recommended 16oz Bourbon. It is almost 1.5 years since I brewed it and still very strong but much more drinkable. I would recommend only using 8 oz of Bourbon...

I do no shake force carb... -24h 40 psi -24h 30 psi -intended serving pressure -drink

Wise words.

I am going away for 3 weeks Sunday and wanted to get this barley wine going before leaving...