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Thanks everyone! Still haven't decided on a brew. All Day is one of my favs but requires Simcoe. Resilience looks good too!

I’m looking to make a 5% or less Session IPA and have 1lb each of: Centennial Cascade Amarillo Chinook So the recipe can use one or all of these hops. Any ideas / recipes would be appreciated, thanks!

No oily mouthfeel, no butter smell/taste. Actually I can't believe how clean/crisp it tastes already! It's going to be really hard to lager this thing for a month or two now given how good it tastes and the fact that I'm lagering in a keg :ban: So for anyone who finds out they underpitched...

Good to know, thank you!

I wasn't aware of the slick/oiliness mouthfeel of diacetyl. I don't recall feeling that when I sampled it but I'll have to try it again before kegging to make sure. Thanks for the pointers guys.

Hi guys, I'm happy to report the beer tastes very clean! Thanks for the suggestions. Now I have a couple more questions from a first time lager brewer 1. It's been sitting at 55F for two weeks today and tastes clean, no diacetyl/butterscotch flavor. Do I still need a diacetyl rest, or is 55F...

Thanks guys, I added another pack of yeast yesterday around 3pm and it was fermenting really well when I checked this morning. I didn't take the OG but estimate it's anywhere from 4.5% to 5% depending on efficiency. Once activity dies down I'll give it a taste and report back. Hopefully not...

Crap. Will pitching 1 more pack help, or am I going to be stuck with bubblegum beer :(

I pitched about 18 hours ago and still don't see any activity in the fermentor. It was well aerated. Pitched Saflager W-34/70 dry packet right into the fermentor. Should I warm it up a bit, or just leave at 55F? Thanks!

Thanks that's kind of what I assumed. My fermentation took off pretty quickly and was strong. It looked completely dead after 10 days but maybe there was still some conversion going on. Next time maybe I'll give it a full 2 weeks to complete.

Hey guys, recently after my Kolsch was done fermenting (after 10 days) -- I lowered the temp to about 35 for 6hrs or so to help drop yeast and other bits out of suspension before racking directly to the keg. I tasted the beer before chilling and it taste like what you'd expect, a green...

Hey guys, I just tried using reclaimed yeast for the first time a couple of weeks back and my Kolsch came out tasting like bubblegum. I use a chest freezer with temp control so my fermentation temp is always locked in at 67F but I think I may have underpitched. The batch took almost 24hrs to...

It sounds great, how'd it turn out?

Nice! Congrats bud! Comparison pic looks pretty dead on too. I'm going to have to try out this recipe.

Nice! Congrats on your success! Did you end up using the exact recipe in post #27?

10 gal of Hop Knot... mmmmmmmmm :D

scottland, I just plugged your latest recipe into BeerToolsPro and I come out at 80 IBU. The Four Peaks site says theirs is 47. Did I type something in wrong?

Thanks for all the research into my favorite Pale, scottland! I'll definately be brewing this soon. I'm curious to know how your latest recipe tweak came out.

Yep, got a stout faucet from homebrewstuff. No idea what CO2 volume I'm at since I was a bit impatient. It tasted lightly carbonated yesterday through the Perlick but once I ran it through the stout faucet on nitrogen, i got no head whatsoever. That's when i decided to hook the CO2 back up and...

Cool. I've force carbonated my stout using only CO2 by chilling to 32 then shaking the shiitake out of it. Going to hook the nitrogen back up tonight and crank up the PSI to 30. I'll post the results tonight. Thank you!