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A Galaxy IPA from a recipe I made up. Should be ready to keg this week sometime...

"The doctor says I'm livin' on precious borrowed time with all the time I'm givin' to liquor beer and wine the xrays of my liver look like molded old swiss cheese my heart pumps blood and alcohol through hardened arteries everybody knows me down at the local bar i drink until i can't see and...

Because some people have really bad taste in music? ;-)

This is good info. I'll probably go ahead and use it anyways next weekend, but very curious to see how yours turns out!

I sniff my fermenters all the time. I usually just push in the lid of the bucket a bit to get a bubble after the active ferment is done, then sniff that. Otherwise, get one I those whipped cream dispenser things with the NO2 cartridges and do whippets... ;-)

Shine On You Crazy Diamond gets my vote. Echoes is high on my list as well.

Does anyone have experience with this yeast? I'm doing a Belgian Blonde next weekend, and saw this at Midwest. If you have used it, any thoughts/feelings about it?

Hell no, I say go for it. Part Of this hobby is experimentation! You might end up with the best beer you've ever made. I would suggest maybe making a 1 or 2 gallon batch for the first run, though.

Considering the OG on this bad boy was 1.072 and I pitched a couple packs of s-05, I'm guessing the alcohol would definitely kill any baddies. Or at least get them really really happy and send them on their way... And no, it won't hurt the yeast. how many people sanitize their bottles with star...

Hehe... Go read the thread about fermenting ovaltine...

Fail... I was moving my fermenter bucket out of my swamp cooler tonight and didn't think about the negative pressure that would happen. As a result, most of the star San I had in the airlock was immediately sucked into the beer. I'm sure it won't hurt the beer, just was upset by it. I took the...

It's totally ok. If you're Al-Qaeda. :drunk: Now, if you had a mash paddle in your hands, it'd be a different pic.

Centennial Cascade Citra Columbus Why those? Because I like IPAs and pales

Boil some water, the let it cool to around 70, the put the dry yeast in there. Make sure you cool the water first!

+1 on the swamp cooler. That's what I did with my Current batch, since my last got way too warm for the s-04 I used. I'm able to keep it between 60 - 65 by swapping some frozen bottles of water in every 4-5 hours.

Eh... Not entirely true. I made a milk stout and carbed with priming sugar in bottles. It was perfectly carbed at 1 week and 2 weeks. It's samples, as I plan on aging this much longer for optimum tasteabilitizing.

Maybe run some PBW through it a bit and then flush it through again?

All willamette in the lagunitas IPA? I thought there was some centennial and cascade in there?

10 gallons for a 2nd batch ever? Sir, I admire your tenacity. If you got the kettle for it, why not?

Post a pic of you brewing with the drawn on stache and it totally counts!