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^^^ Yes, agreed. A 5% to even a 8 or 9% beer is no problem in my 10.5 gallon anvil. If I'm making an Imperial Stout I'm maxxing the 10.5 out for capacity and likely adding DME to get the gravity where I really want it..

I'm positive you'll be fine. That's more work than I normally put into it, and haven't ever had an issue. I've had bad batches mind you but never for something like this.

That's even better than me filling a boil kettle from a mashtun, and realizing by the sound a minute later that the boil kettle's valve is open.

I'll have to try 1469 again. I used it in a Brown Ale and it was not at all what I was going for (somewhat of a Samuel Smiths Nut Brown inspired beer). Try it in something more like a mild, let it do its thing and see it from a different perspective..

I had NO idea whatsoever the first time I went through WTH was going on. I get it now. And if you hadn't written leopard I'd have probably never gotten any of them.

I'm familiar with the rest, but that's an ingredient I haven't used before. What does it bring?

I've had a Guinness at the Gravity bar above the brewery, with a few other coworkers. As well as in various places in Ireland where we had the goal of having at least one per day. We talked about if it tasted different and the conclusion we all came to was - nope. The chocolate candy like...

As an FYI, lots of people will intentionally supply oxygen to their wort when the yeast is pitched. So it's probably not something to worry about. (And I say "probably" not something to worry about, because there's an entire low-oxygen practice I'm unfamiliar with, and folks who practice it may...

Yeah, that's always the hard part, I haven't found that yeast yet!

Did the sulfur go away with time? That's probably my #1 thing I don't like about lagers so I'm always interested if one is made without that characteristic.

https://www.amazon.com/Kimtech-Science-KimWipes-Delicate-Wipers/dp/B0013HT2QW/ref=sr_1_5?dib=eyJ2IjoiMSJ9.kPuUDuvKDaaZglPvS_E-rlJgWHUbD1YcALrvKhP0gltqSHRFRgL-xNAnpZFysJ6is8EtDCk1OeH1AS6goAWWcadUfdLqphHC_DQAdI-gs5r4pxyxEAT6XPA_XQxqTe71kT5n5Owi2xF53-BIBLCB0aHhACiKcBjZF9vwR7ZsFXjHPECyO21HIXvwnumJvsS...

Certainly agreed there. It's too easy to ignore the calibration of measurement equipment, then find yourself taking action to fix the results it gives you which may not be right. This isn't limited to homebrewing! My method, admittedly wasteful, is to take the probe out of its KCL storage...

I don't have any solutions but will agree this is an important consideration. If / when you do a late hop be sure to get all the air out with a very healthy CO2 purge. I've found if I don't do a good job with this, the hop aromas are noticeably dropped off in a week and almost nonexistant by 2...

I typically mash an hour or so, and check afterwards. Yeah it's a bit late to take any action on it, but at least I know for next time what to do differently (add more acid for example). You're going to want some calibration solution. I'd hate for you to have perfect pH and then fix a problem...

They certainly do grind differently, yes. Grain might be softer, but denser. So it may feel similar to the teeth but still be different when grinding.

FWIW, nothing terrible will happen if you give it a try. Worst case the beans aren't very well ground and need to be done again, and the rollers have to be cleaned.

I don't think I understand the question. What do you have in mind? Energy (i.e. heat), gravity?

Hmmm! Excellent idea. Yeah I can see that.

I'm curious what this does for the final product? New one for me and doing a google search on it brought me right back to this thread!

I'd give a slight edge to Simcoe with Centennial. I get very little dank from it, but yes there is some. Lots of "Red" fruitiness for me. I think it goes really well. Citra would be fine as well. More than fine, it works really well as well. I think it'd go more towards orange-y flavors.