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Yep. Clunk of the bar on bottom o bucket... 1st time. +1

What was your grain bill?

John Maier of Rogue actually recommends a nice secondary to accentuate the malts; I've seen 2-4 weeks at cellar temps. When I brew it again I'm def gonna go for 4 weeks. I don't know about 6 months...you could always check in with it monthly.

*bump... Any thoughts?

No, I checked it again...hardness is 12. I have no idea how you did the math, but yes, my sodium level is 83. So what does it all mean? Thanks, and sorry to the OP,,,didn't mean to hijack....

My bicarbonate level is 229; alkalinity 197; hardness 12. I typically use 50% RO water (45 cents a gal) and adjust with cal chloride, gypsum, an Epsom salts; using EZ WATER CALC. Cheers

Listened to the podcast and read through a good number of posts here. The SRM with this recipe comes in at 10; but DGA is 20. How to account for this color variation?? If I add 2.7 oz. Chocolate malt I can get it up to 16. Question: Would that small amount change the taste significantly?? Thanks

Harvested this 008 last week. About .5" all around this pint-sized mason jar. Brewing a 1.065 Heady clone tomorrow. Does this look sufficient or should I throw it on the stir plate?? Thanks![/URL][/IMG]

Any other Diacetyl issues?

Kegged to secondary today. 3 weeks in primary. 1.052 OG--1.011 FG; 5.38% abv. Used 04 yeast. Cold crashed 3 days. Flask sample was good; light malt, slightly sweet. Was hoping to keep FG around 1.014-1.017. **update** 5 days carbing in keg, and....Diacetyl!? The dreaded Diacetyl. Pilsner malt...

Update: it's been in fridge for hours and no yeast cake on bottom. FG stayed at 1.035. Don't know what went wrong--yeast too old and 2L too big of a starter??

Made a 2L starter of WLP090 on stir plate yesterday morning. Yeast had best by date of Aug. 14. Didn't really see any activity throughout, but ok, that's common. This morning, still nothing. No foam on too. No yeast settled at bottom. Just cloudy. I took a reading: 1.030-1.035; started at...

Thanks. So what kind of quick carb method are you using?? I'm revising my old "3 week primary, 2 week carb" routine!!

4-6 weeks/ 26 days from brew day or from tapping (after carbing)

Thanks. Do we know how that breaks down-primary, DH, carb? And how this would look for the humble home brewer?

18 days after BREWING!? Or kegging?? Back when thread started, thought HT was 28 days grain to glass... What schedule are you all using? Dry hopping while carbing? For most pales and IPAs, I do at least 2 weeks primary, avg 5 days DH, then 2 weeks carb; and then it often tastes best days after...

Maybe they were out at the brewery and used Columbus, but when I was there last year I saw them using Chinook for bittering. Not Columbus.

Wow! 3 days fermentation!? No off flavors? What yeast? Came out good?

Quote: Originally Posted by tagz Give it another try. The generation I harvested is a work horse. I just cranked out a beer for a competition, grain to glass in 10 days including dryhop. It's got peach and apricot and is well attenuated. Really? Can u break it down by days? My heady was...

Really? Can u brak it down by days? My heady was 28 days g t g...