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Just glazing over this thread and have a question for those who were comparing the recipe to the cans.. I am presuming, based on the date, that this recipe is being compared to the Florida-brewed version of PsuedoSue which was in cans up until Decorah started brewing it in cans towards the end...

I have, I just had one a couple weeks ago.. Holding fantastic so far. I am definitely planning to brew this again this July with a few small changes to improve it in some areas. I have about 8 bombers and maybe 10 singles left. Trying to hold onto it!

I wouldn't mind seeing the recipe as well if you could message it to me also. Thanks in advance if so

Those of you who use a dehydrator to dry your hops, what temp/length of time do you use? Last year I did the air filter/fan method which seemed to work fine, but took a day+, so looking to turn it around a little quicker and more efficiently this time around possibly.

I subbed the hopshot with 1oz Amarillo for my 2nd batch and am much happier with the results so far. Brewing this the 2nd time around turned out much better... No mistakes haha.

So I am on day 12 after brewing, last Saturday I added my nibs/beans tincture to the fermenter. I took a sample before and WOW, it tasted so good. Because I liked the flavor so much, I decided next Monday I am going to rack half of it into a separate 5gal carboy onto half of my cubes/bourbon...

I'm curious (if anyone here responds haha) if any of you actually used a secondary or just pitched everything into the primary to sit for 14 days (minus the coffee beans). I was going to add the nibs/vanilla beans/bourbon on Saturday (7 days after brewing) and a week from then, add or rack onto...

I was okay with overpitching as after reading much material on it, it definitely sounds like you will suffer worse off with your batch by underpitching than you would overpitching. Having to re-start or kick-start the fermentation process can lead to off flavors that will negatively affect the...

That does help.. Just to see the math drawn out rather than relying on a calculator, makes more sense now (grade school math teachers rejoice!). So essentially you're getting about 3x each time you add the yeast to wort. I ended up letting the first starter go for about 18 hours on the stir...

Yeah, I get that I need to make more wort for a step up, I was just referring to your statement "Or, if you add it to the present starter you won't need any more yeast than that. So you could skip the step up entirely." I meant I wouldn't be able to just pitch the 2nd pack of yeast at this point...

Also, one crucial piece I forgot to mention is that this yeast I pitched was manufactured 4/17/17, so it was around 50% viable when pitched. The one I got today is from March, so even less. Damn shame I can't get liquid yeast around here and ordering online from two separate places they were...

I figure it doesn't hurt to have more yeast than I need, worst case scenario the yeast don't multiply to the estimates. It's rare to overpitch, but I would rather do that than underpitching. So I'm okay with overshooting what I need. Just don't want to get to a point where the fermentation isn't...

Alright, I've done quite a bit of reading and searching.. And reading and searching.. Used a bunch of different yeast calculators and such (which are all helpful), but I need a good clear answer on a few things, that hopefully one or more of you can help me with. Here is my situation: I am...

Thanks, love the color so was just curious what your numbers were... Looks great!

Mind sharing your water profile?

Awesome, thanks for the info!

I pulled a sample last week just to make sure the gravity is falling far enough and I didn't need to repitch more yeast.. currently sitting at 1.020 so hopefully it drops another couple points by Friday. I do love the color of this

Oh wow. Reason I ask is that I am brewing a breakfast stout next weekend, and I've had 2oz oak cubes sitting in 4oz bourbon for about a month... I was going to make another tincture with cocoa nibs and vanilla beans in like 2oz of bourbon and this is for a 5 gallon batch... Was worried 6oz might...

Just out of curiosity, how much bourbon did you add to the one batch?

Doesn't seem to be much response on this thread anymore, but I've since answered my own questions above, but am wondering if anyone here used a started for their Irish Ale yeast? If so, how big?