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Maybe a millet thing. Since then I've brewed a Milk Stout. Yeah then found out I'm pretty lactose intolerant to, so took it to a homebrew festival and dumped the rest. It had this really sour thing going on, think I may have put to much lactose in. anyways. I'm planning a GF pale ale or IPA...

I was thinking 8 gallons wouldn't be too big for a 5 gallon batch (5.5-6 in fermenter?)

I found another pic of batch 1 (c40) that has a better perspective on the head color, the lighting is better: mine is left, real snpa is on the right.

In addition, here's why it is c60: This is my batch 1 with c40. Color is pretty well dead on...can you tell which is mine? The one on the left is mine...if you notice the head color is an off white, almost soapy while the head color on the right (the real SNPA) is slightly light tan in color...

The rep said they use whatever spare hops are on hand to bitter and finish with all cascade. They use c60, not c40. I thought c40 as well (batch 1) but when I have a sierra rep giving me recipe tips ill tend to go with that over any forum thread :). My buddy is in the industry and in a blind...

The only caveat I'd mention is vitality...less is probably ok as long as they are super vital. I usually follow brewersfriend or mrmalty guidelines targeting .75m cells/ml for starter creation.

I've heard Chris White indicate that yeast growth during fermentation is approximately 5x original pitch rate. Thus, for those who simply dump new wort on old yeast cake...that's probably overpitching! Experience / Opinion -> I used to do 1-1.25 mm cells/ml and have recently reduced to .75m...

lol, pretty sure the paper isn't loose...that's definitely one of those preflight checks for brewday! Thanks for the feedback, just thought it was weird they were 7pts off from one another to start, then matched up at t+6 exactly. maybe the brewometer needed some time to acclimate.

so here's a question. I calibrated temp and gravity of my Brewometer in distilled water last night, it read right at 1.000 and on temp (amazing!). I measured (via hydrometer) my post boil gravity last night at 1.046 (hydro is off by +.003 pts, so it read 1.049) at 122F and a 60F calibration...

I used carbon filtered city water for about a year before giving up and going 100% RO. its literally $2 for 8 gallons from the vending machine and is consistently 10-11ppm TDS. Only downside is the time to go get it.

my last IPA used 10 oz total hops (1 oz magnum to bitter, then 6 oz finish, then 3 oz dry hop). So yeah, 3x4oz with low alpha hops doesn't sound unreasonable to get the effect you're after.

yea don't run it through the chiller, just stir with sanitized spoon or swirl with chiller per chickypad. Or, if you happen to use a pump, whirlpool with your outlet hose to get some turbulence going in the kettle.

Did 3 batches last year cause I love this beer. Took batch 1 to our local homebrew club meeting and our local SN rep was there, so I asked him to taste it and give some feedback and gave him my recipe. He told me 2 row, c60 (not c40), bitter with literally whatever, finish with 100% cascade, no...

I'd tend to go with less of each rather than more. I would not exceed 300ppm sulfate by much, bitterness will go from dominant to harsh. I'd hesitate to add enough for chloride to be over 100ppm. As long as your calcium is over 50ppm you should be just fine. I also use a BIAB (Blichmann...

Ok, read your other post, which was well put btw. You included this line: "Results will vary from different maltsters and even different lot numbers from the same maltster, but you have to ask yourself "should I?" rather than "can I?" which spoke to my point in the previous post, and yeah you...

Well you certainly have more experience than I, and I'm a big fan of disclaiming my own opinion, which is basically useless for the most part! At the end of the day, perception is king irrespective of the science, IMHO. Relating to your citation of scientific publications...that's great...

So the calculators are 1) estimations and 2) likely have more efficacy relating to vitality than to viability. I've heard some say that white lab's vials have been lab tested for viability at expiration (120 days after packaging) and had north of 90% viability...however I guarantee I wouldn't...

I would try it. maybe do a small (500ml or so) starter to begin with what's there, then step it up to a full 1.5L or so starter and pitch that. I think it'll work just fine! You'll be able to tell by how each starter ferments whether you'll want to pitch the resulting volume into a beer or not.

Has anyone else had issues with the temp sensor or cable? My cable was DOA (TOP module read "NO CONT") last year when I received my system, and just now tried to boot it up for cleaning and had the same "NO CONT" message on my TOP module. Have a new cable and sensor in the mail from Blichmann...

I've recently started cooling my ales (both english and british strains) to 62-64 and fermenting there or around 65-66 with good results. I find the resulting beers to be noticeably better (cleaner for sure). I've even taken WLP001 down to 60-62F for fermentation with no issues. I think there...