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Thanks I'll check it out!

Tiny bit of a follow up: I had to rack a beer from the secondary to the keg today. With no extra equipment than what I already had on hand, I was able to do a fairly closed transfer, and even added some gelatin in. Now I'm sure I had a tiny bit of air come in, but very little. I cleaned my...

Wow, I just spent 3 days working my way through this thread. I'll probably write a text here myself, you've been forewarned. Firstly, I will say that if nothing else this entire discussion has made me think much more about oxygen intake in all phases. So if nothing else, it convinced me of...

So when's the 50,000 contest starting?

Don't lie you don't have bar towels.

Mo-bile like.

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#stoutseason365 #nevarferget

Should've just been bottling both immediately after that picture as you exposed both of them to the outside for quite some time just to get a picture... If you did them right according to style, you should've been able to lift the lid slightly on each one to figure it out from the smell alone.

Sweet! Now's the time to start consuming it!

Did a couple of new test mashes today. Something I'm turning into a first attempt at a sour mash as well. They were both 6L of water - 2kg of Crisp Maris Otter - 1.5ml 80% lactic acid. Targeted mash temp was 66C. Bru'n Water predicted 5.3, Brewer's Friend predicted 5.29. So this time they...

I've tried that beer at a festival recently. For that particular recipe, I think you're focusing on the wrong details that make it such a great beer. Ending anywhere between 1.009-1.013 would be acceptable in my opinion. The keys to that one are 1) the fact that they have grapefruit and orange...

Yeah, looking way better. Still not crystal clear like I prefer, but a huge improvement from the murky mess you started out with.

If you would like an idea of my recipe, OP, here it is: OG: 1.050 FG: 1.008 IBU: 14.8 EBC: 6.9 Pilsen malt - 44.4% Wheat malt - 44.4% Flaked oats - 7.4% Acidulated malt - 3.7% (Only needed because of the water I used at the time, still testing my water in the city I've recently moved to. If...

And that might be true, and there should be A LOT OF hops *relative* to the recipe once you scale it down. BUT, if it's 50 IBUs in the original, it should be 50 IBUs when you scale it. Otherwise you haven't properly scaled the recipe completely. A White IPA true to style shouldn't be anywhere...

OP, if you're looking for a true White IPA (as someone stated, its own style, *not a BIPA*) then go with a witbier recipe, up the OG, up the IBUs, up the late hops, and dry hop it. Something I would suggest, based purely on my own tastes, would be what I call a Hoppy Witbier. Go with a witbier...

Scaling should adjust the levels of each parameter. If your original recipe isn't 100 IBUs, but your scaled recipe is, you've done something wrong.

Interesting results. And keep in mind, this is coming from a guy that measures everything down to the t. His controls on all other variables, even in this difficult of an experiment, seem to be pretty spot on...

Yeah, unfortunately I guess, the mashes were not completely identical. I thought the first mash was crushed well enough, and didn't really know if it would be a good idea to basically grind it all to powder. So I don't think all of the malt's "buffering capacity" became available. At least that...