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1) knee deep brewing simtra triple ipa. Amazing is an understatement. Its a locally beer here just started being produced. Makes pliny the younger looked like a neutered pale ale. Offensively hoppy =] 2) dog fish head was a sour from them but its.more that I wasn't into sours.at the time...

I suspect more of the issue came from recipe than yeast selection.

Alright filter didn't make it yesterday since ups guy couldn't find my house. He will be bringing it today. So I will filter and keg tonight when it arrives than start force carbing!

Okay I just took gravity readings on both carboys. One the one i think is the us-05 is sitting at 9-9.5 gravity points. Its clearer than the other and taste cleaning very clean and crisp actually. The one i was thinking was notty is sitting at about 1.005ish. I didn't believe it and checked...

I tried to check the gravity this morning but wasn't able to get enough for a hydro test but screwed up my starsan so couldn't go back for more. Samplle looker very yeasty.still and tasted yeasty as well. This was rhe nottingham batch. Filter will be here today. Party is Sunday. My...

Hey all. GGot BM centennial blonde in primaries. One with us05 and one with notty. Been fermenting for 11 days and will be searved on day 17 at a party. I started fermentation at 66 and moved up to 68° than to 72 over the last two days. Was curious as to timing of when to cold crash and keg. I...

Agree with above statements. Remember that yeast settle faster in wide areas than taller. So it probably all falls out real fast in hose.

Hmmm m parents taught me to sneak in liqour plaaces to save money so ive brought whiskey into movies vodka into concerts ect. As far as homebrew goes I'd have to say in my carwaiting for he wife to St done at khols. Had a growler on me and borrowed a cup from te folks. Must have had 4 moosedrol...

You dont want to chill the yeast? If its in the first few days and you know its outside of the yeast fermentation ramge you should try to cool it down under 70° don't worry about sralling the yeast. If its past 4ish days the off flavors are already done.

Sacramento person myself welcome! Glad to see the area growing cause i like having a couple LHBS.

Pm sent id love a 4L if available?

My brewing partner and I have 11 gallons on the burner right now. The weather deceided to start raining on me tonight but were sticking it out. Should be done in a couple hours. Can't wait to taste it though i got a pparty in 15 days so it wont have long to condition. Gonna dry hop one keg...

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Strong 1st post. :rockin: hehe

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Palmer and Jamil both recommend not secondarying the beer

Good thing we had you OP. We almost wasted a couple weeks of our beers life. You should probably tell john Palmer and Jamil that so they can learn! Breweries have to turn around there batches quickly for profit so yeah they move fast through large pitches and filtration to get rid of yeast...

There's way too much attitude in this thread. IMO you've left out the beer that's changed so many people to aopreciate bigger beers. I know you said no 22oz but arrogant bastard is amazing and like a gateway drug lol. You think its bitter at first but love the malty flavor. Next thing you...

=] I'm down for contributing! Here's my email [email protected]. My phone is 916-690-0541 if you wanna text. I'd love to snag 2 if its possible. Dont wanna seem greedy =]