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Not done yet, but the last dry hop after blueberry. As of right now I would illuminate the hibiscus completely next time....It gets too much tart from it, that over shadows the blueberry. More vanilla if your going for "milkshake" and the mouthfeel doesn't seem thick enough. Keep in mind, I did...

I replaced flaked grains with wheat and golden naked oats in this last batch, still doing double dry hop but the first is closer to end of fermentation.

Ended up with galaxy, Denali, and Citra at 15, 5, and flameout; Vic secret, Denali, and Citra in the whirlpool

IPA day; using Denali and Vic Secret for sure, the Vic Secret will be whirlpool and dry-Hop only. Any suggestions, I have Cascade, Citra, Galaxy, Mosaic, Nelson, Old Chinook, Simcoe, and Warrior (usually bitter with this)

I'm not at my laptop, but I believe my OG was 1.078-1.080. I do not have a bucket, so I'm going to secondary right on top of them. I'm expecting a lil secondary fermentation as well. I use a screen, 2-3 micron, filter that fits over the whole length of my syphon that works well. I have 5oz of...

I brewed your recipe this weekend, but used 1.5lbs of applesauce and one peeled/cubed green apple, 1lb lactose, a mix of golden naked oats and flaked oats, replaced the Belma with Vic Secret, and used 1318 yeast. I just put the mid fermentation dry hops in last night, but chose to put the 6lbs...

I'm curious about a couple things; first the pre loaded fermenter how do you feel this effects the dry hopping as opposed to dry hopping in the middle of fermentation? Second I've heard that Belma is quite underwhelming especially when mixed with high flavor hop such as mosaic, citra, galaxy...

Second on the WLP007

I have added lactose in the past and didn't the last couple of times and imo it does add what is missing.

Looks good, I'd suggestion dropping that first dry hop with a few points to go in the fermenter. Probably going to be around day 3 with wlp007. If you want to limit the amount of transfers you could put the second dry hop right in the primary with no ill effects.

Ditto, farmhouse has a GREAT selection and good prices....sucks I live 25 milelsfrom them

Then it's settled, I'm the first to ever successfully ferment with 007 consistently. Nobody should ever even try, muahahaha!

I make a starter using the "Yeast Starter" app, which I highly recommend over Mr. Malty. From my experience this yeast likes it a little warm. Cool to 63-64, pitch and ferment for 3 days at 64-65 then raise to 68-69. I've never had a problem with it quitting on me except the first time I used...

I have never tried this but I have done 200:100 sulfate to chloride and like guite a bit. The last dozen or so runs have been 150:100 sulfate:chloride, I have tried several different profiles and this is what I have settled on according to personal tastes. To me the higher chloride levels make...

This why I like wlp-007, not tartness, get a lil fruitiness, and no attenuation issues like conan.

Here is the recipe, I was mistaken, I added .75lbs lactose. The steep was actually 30-40min at 165-170. Its just how I entered it into brewsmith. Also I'm set at 80% eff. 68% Pale 2Row 20% Marris Otter 7% Flaked Oats 5% Lactose 10 lbs Pale Malt (2 Row) US (2.0 SRM) 3 lbs Pale Malt, Maris...

I actually go the idea from Omnipollo, who Tired Hands got it from.

Galaxy, mosaic and citra, FG was 1.018 from 1.076...doublish version

I used galaxy, mosaic, and citra and fg was 1.018 from 1.076...this was a doublish version

I used galaxy, mosaic, and citra and fg was 1.018 from 1.076...this was a doublish IPA