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I'm not sure how brewsmith works but Beersmith is what I used in creating the recipe. It accurately attributes higher IBUs for a given amount of hops for using them as FWH instead of adding them when the boil starts. I think a lot of brewers (and maybe some brewing software) incorrectly...

There you go, that should do it. I'm glad you picked up on my calculations so easily, I'm pleasantly surprised. Also, despite my recipe calling for s-04, I've found nice liquid strains to be far superior in that recipe since posting the original. wy 1969, 1318, 1469 and 1187 (and their white...

Looks like it would work but you're making it very complicated. Also, I'm getting an OG of 1.044 based on your recipe. See the following: 5 gallons of 1.036 wort = 5 x 36pts = 180 pts plus the additional fermentables from your minimash which I calculate will contribute 14 additional...

Nope, I've never been to one. There was a time when I tried hard to get out to one, but always seemed to miss them. They're on like Tuesdays or Thursdays or something if I remember correctly. Anyway, the timing just never worked out and I have given up.

Yep, though theres no need to wait months. 2-4 weeks would be fine for primary.

If it were me, I'd use a bucket. 1 gallon of headspace isn't really enough for a beer this big, especially if you aren't going to ferment at the lower end of your yeast's range.

I re-plated each of the samples onto new plates and streaked in such a way to hopefully isolate some cells. I also took a look at each of them in my microscope and took some pictures. Holding an iphone up to the eyepiece and trying to take a pic isn't so easy so the pics are kinda crappy...

Thanks for the info bestbuds! The media is 1.040 unhopped wort with 1.5% agar powder. I didn't get around to looking at them under the microscope last night but I'll do it tonight and try to take pictures. I'm also familiar with streaking to dilution, and will do that when I plate up each of...

I just did some quick reading on fungal prions - very interesting. At least that seems to confirm that it is S. cervisiea. That would be pretty cool if the red strain had nice fermentation characteristics.

Thanks Lorena! Between my daughter being born, being diagnosed with cancer, and losing interest in brewing for a while, I haven't been spending much time on the forum for a while. But I've started to catch the bug again, and have brewed 4 batches in the last couple weeks trying to get back...

Yep, as part of the supplies I bought in order to start yeast ranching I bought a pretty nice compound microscope. I'll definitely be looking at these under the microscope after I transfer some to a new plate.

Alright so I finally got serious about trying to really catch and isolate some yeast from my backyard so I bought some petri dishes and agar and stuff for slants and all that. I put a plate out overnight last week and caught a whole bunch of mold. But there were also a couple of spots of what...

That sounds like a great plan. With S-04, I don't think there is much need to drop the temp to retain malt flavors and esters like I would with Fuller's yeast. After it's completely done fermenting and tasting nice though, it wouldn't hurt to cold crash it if you are so inclined. Sounds like...

If you would like it to drop a few more points and you still have it sitting at 63 degrees you could let it warm up to around 68.

The "smooth flow" type beers aren't so much about the recipe as they are about the dispensing method. The nitro pour is what gives them the smooth low carbonation and creamy head. As paps said, you can get close to this using a syringe to suck up some beer and shoot it back into the glass...

Carapils is much lighter and has much less flavor that the british caramalt I use in this recipe. Having said that, using carapils won't create a bad beer, it just wont have quite as much of that caramally toffee flavor and the beer may be slightly lighter in color. If you could find a british...

The actual mass doesn't matter so much as the amount of bittering it contributes. The 5.5AA% hops I used in the original recipe may have been stronger than the hops available at brewmasterswarehouse when I entered the recipe there. So adjust the amount of hops depending on their AA% in order...

Sounds like it will make a great beer!

Oh god. Please don't go through all of the trouble of making this beer, a beer intended to showcase the flavor of the base malts combined with a decoction mash and careful fermentation, and then cover up those flavors with fruit or spices! Save that **** for a belgian or wheat beer. This beer...

No dms to speak of when I make this beer on my system. You could always bump it up to a 90 min boil if it'd make you more comfortable.