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You could, but I didn't want to stir the bottom up AND it's a tight fit so it helps to get it back out.

I have been using this for a cpl years now, it does fit the 6.5 glass carboys that I have. It's a tight fit but it works. I cut straight down the side of it an inch or two so it sort of folds over a bit and use a zip tie to keep it attached to the siphon tube. FWIW, I transfer into a keg...

I've used the OYL-057 once and it was the weirdest thing, it never created a krausen for me but fermented out none the less. I didn't get the "mango" in mine but that could have been from the weird ferment I had. The cool thing about that yeast is it supposedly doesn't change its profile...

I mistakenly thought it was a clone attempt or a recipe from the actual brewer. Congratulations, I won something similar here. 1st in IPA, averaged 39.5, and People's Choice among all categories. Brewing it at Working Draft Beer Company once they open in December.

Sorry I missed the forward slash and other hop after. But still using about 3/4 of what they are. If this is from the brewer, they're probably getting a lot better utilization.

Those hop additions look like a 5 gallon batch not 15gallons?

I did something similar to this Similar grain bill WLP007 yeast 1: Cascade 1: Centennial 1: Simcoe @ 45 and 30 2: Citra 1: Cascade 1: Centennial 1: Smicoe @ 5 3: Citra 1: Cascade 1: Centennial 1: Simcoe @ FO and WP 3: Citra 1: Centennial 1: Simcoe DH x 2 Took 1st for IPA in a local...

I made a honey hefe last month, at first taste, my thoughts were I need to try an NEIPA with this yeast or a blend of it. The mouth feel is exactly what I'm looking for and I think all the hops plus a blend would hide the clove/banana. You could also ferment in the low range to knock it down as...

What I've done is just give it, carboy in my case, a lil spin back and forth to break the surface tension and they start dropping immediately. Not a shake or violent splashing spin though.

Curious what everyone has done for a water:grist ratio? Have you messed around with this at all? I realize that Brulosophy has done experiments that indicate no perceivable difference, just curious. I'm usually at 1.3qt/lb.

This is something I've been tossing around for awhile now, the 30min boil anyway. Curious how this turns out. I was going to leave the whirlpool at the same amount of time though. As far as having more in the fermenter, did you adjust your mash/sparge volumes to compensate for boil off?

I've been dry-hopping in primary then kegging from there. I then bottle 12 using the beer gun after fully carbed. I've noticed that after a couple weeks the bottled beer is better than what remained in the keg in side by sides. My thinking is that all the "Hop oils" both flavor and aromatic have...

I'm drinking this right now...You're recipe looks like it would be very close! From what you describe I think you need more dry hops, like .75-1oz/gal (this will haze it up and add to the aroma) also on the website they list Zythos vs Citra. It doesn't take much Citra to over power those other...

I was wondering if anyone has done any experimentation with pitch rates? I would be curious to see if overpitching effects biotransformation, and how. On the flip side, underpitching to coax more ester production.

I'm definitely intrigued by this. As far as clogging the poppets, why not just remove them along with a screen over your dip tube? The thing that concerns me is plugging up the pump, but anything that gets through the screen should pass through the pump. I would also remove the CO2 stone...

I got more "fruity/juicy" from this yeast than any of the others. I didn't get apple, but some berry of some sort, maybe apricot? It fermented fast but it scared me because I didn't get much Krausen which is unusual for this yeast and it dropped like playdough when it was done. I'm really liking...

Galaxy, Denali and Citra @ 15,5,and FO Vic Secret, Denali and Citra WP and DH Fermented w/Omega Hothead Turned very good!

Do you guys regularly test the wal-mart RO water for TDS?

Water profile was similar to yours. FG was 1.016, tastes dryer though. The tartness seems to be fading, I'd still skip the hibiscus completely next time though. Still needs a thicker mouthfeel, perhaps the tartness from the hibiscus giving a perceived thinner mouthfeel?

Here is mine