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IMHO. you’re OK either way if the water was from the same source. Chlorinated tap water wouldn’t have been ideal. I’ve had good results adding filtered RO water for small adjustments. Since the wort’s still hot (>190 F), I don’t bother boiling the water.

Really awesome wet hopped PA from Sierra Nevada, really rich copper color, great flavor, not at all ‘green’. Need to get rest of six pack. Anchor Liberty, one of my first loves from the 80‘s. Crisp, brilliant, hints of tea and honey, prefect balance. No citrus, pine, darkness, or haze -...

Light beer?

Sounds like the West Coast of New Zealand. I really like the Citra/Nelson combo. :mug:

Golden Promise/Idaho Gem SMaSH HB. Idaho Gem is interesting - the Gooding Farms site describes it as having ”Pineapple, Cherry, Candied fruit, Herbal and Spicy” character. I get the pineapple, but also green melon, nectarine, and orange blossom. No grapefruit or pine. I used them at 60...

Taking swigs out of the hydrometer cylinder while bottling my American Pale Ale. Shifting the late boil Cascade and Perle hops to a 190 F whirlpool and/or cool dry hopping (59-66 F) really boosted the hop aroma. Now we wait...

I’m liking that sweet tea idea! I think you’d be in the ballpark with Perle, Lemondrop, or maybe some of the tropical NZ hops. North coast Red Seal has a kind of tea aroma when it’s warm. I’d give it a clean, crisp light amber Kolsch-y malt profile to make it refreshing.

Fun tally - going back to Feb. I guess I've been obsessing over Belgians. +10 Nelson Pale + 5 Abbey Ale Belgian Golden +5 Ardennes Belgian Golden +5 Belgian Dubbel Trouble +5 Hoppy Belgian Golden +5 Idaho Gem/GP SMaSH = 5447.5

Yeah, tricky one. I have hemocytometer slides and antique textile microscope and have done cell counts on my starters. It also helps to have stains for live/dead discriminations. However, a rule of thumb that’s in White’s Yeast book that seems to hold up in my counts is 1 mL ~ 1 billion in...

Thanks, Inkbird! Sounds cool. Count me in, please.

I fed my 4th generation Ardennes 3522 Belgian yeast culture. (Maybe last iteration.) The yeasties are getting restless — Time to Brew! Next up, Idaho Gem (9.1%AA)/Vienna Malt SMaSH. Should be awesome with fruity Belgian yeast. Any suggestions for hop addition schedule? I want to be...

I’ve been looking for a thread along these lines. I have been making Belgian/West Coast ales all summer. e.g. Belgian Pale IV.

Yeah, so after you pull the bag from the kettle and whatever sparging, set the bag in a clean bucket or tray to catch the drippings. Then, when you‘re cleaning up, save the run-off to feed the yeast.

Between the fermentation and the washing, the yeast get pretty stressed without food or air. I add a little dilute aerated wort ~1.028-1.035 to get them to into a normal life cycle state. Then I mercilessly cold crash them in the fridge to put the to sleep. I’ve found that the best wort to...

Lots of good advice in this thread, for sure. I‘m thinking that’s a pretty high grain/water ratio for mashing. I’ve always worked in the 1.2-1.4 qt/lb range. (limited space in my cooler/mash tun). Not certain, but that could help drive the amylase reactions. I get fairly low FG’s too...

That’s where I learned how to wash and freeze. Freezing Yeast. Fantastic resource.

I’ve been harvesting and/or repitching yeast for a while now. I have a Fastferment conical that has a valve and collection bulb at the bottom. I grab the yeast after the primary stage settles down and then pitch the dry hops in. I wash the yeast with boiled/cooled water and then add a quart...

Thanks. The airlock smells amazing during the fermentation with all sorts of fruit, honey, plum aromas. The finished product starts rough and fruity/hoppy, but then it settles down. The first pair was identical recipes with the different yeasts. Pretty dry ~ 1.008 FG. Fruit and hops at 3-4...

HB Belgian Pale IV. I’ve been experimenting with Belgian style yeasts Wyatt 1762 Abbey Ale II and 3522 Ardennes all summer. The one below is the maltiest of the bunch. It’s a little too young, only 3-1/2 weeks in the bottle, but it’s mellowing nicely. I‘ve been pushing the Belgian...

It looks like a commercial dishwasher powder. The big clue in the SDS is the fair bit of sodium carbonate and the chlorine biocide. It’s probably similarly caustic as PBW. But PBW isn’t chlorine based. I have a plastic fermenter and try to avoid picking up chlorine odor.