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I decided to make an IPL using IBU injector for the boil, 5 minute and flame out additions, a long 165* aroma steep, and a double dry hop. I'm using WLP810 White Labs San Francisco Lager yeast since it's ideal temperature is 58-65*. 5.5 Gallons: 5 lbs Golden Promise 5 lbs 2-row 1/2 lbs...

From my experience if you're putting it in White Lab vials you will literally see the compact yeast reduce in volume over time. I've seen the same thing with fresh White Labs yeast over time as well. I assume this is the yeast cells dying/losing viability. Anyway, I calculate the yeast at 4...

http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/#cells_per_gram Link to a researcher claiming 20B, but only has an n of 1: http://www.danstaryeast.com/articles/cell-count-and-glycogen I said flawed study because I see n of 1. I looked at the link and I would actually refer...

Remember? You never mentioned your OG nor how many gallons you ended up with in primary anywhere in this thread. Anyway, that's 440 billion cells for a 5.5 gallon batch pitching at 1.0 (assuming you had a 5.5 gallon batch since a default calculation at 0.75 would give 330 billion cells.) S-04...

Mr. Malty is getting their info from a single flawed study. The Fermentis website itself only claims 6 billion cells per gram. I use Brewer's Friend, it has many more options. Also, at this high of gravity you should be pitching at least 1.0. That means you'd need over 460 billion cells for a 5...

Cool down to ~160-180*, add those hops in and let them sit for 30 minutes. Some people may have them stirring around.

Bottled in Tap-A-Draft bottles. I force carbonated one so hopefully it will be ready for New Years.

I use a hop sack in the boil as well.

Added 2nd dry hop (1.5 oz total): 1/2 oz Simcoe, 1/4 oz CTZ, 1/4 oz Centennial, 1/4 oz Citra leaf, 1/8 oz Apollo, 1/8 oz El Dorado

Added 1st dry hop of my 7-hop mix (3 oz total): 1 oz Simcoe, 1/2 oz CTZ, 1/2 oz Centennial, 1/4 oz Apollo, 1/4 oz Citra, 1/4 oz El Dorado, 1/4 oz Azacca

I've done the Heady Topper clone 4 times, and the last time I did it was better than the actual Heady Topper. I'm working on my own hop bursted IPA now based on all the things I learned. The last time I did it, it was almost as good as Heady, so I decided to try it as a session IPA this time. I...

Decanting isn't necessary, making sure you actually have enough yeast is. Decanting is good to really know how much yeast you have though (I assume 4 billion cells/ml of solid.) I always save 20-140 billion cells (5-35 ml solid) in a 35ml White Labs vial these days so I know exactly how much I...

My Conan attenuates great. 68* is ideal IMO, but going over 70* is asking for Belgian esters. I have gone as low as 58* and it turned out great. I would err on going lower unless you can tightly control temperature.

I liked the mix of the CTZ and Apollo better than either of them by themselves. It seemed to be a good mix of pine and dank rather than going too much one way or the other. I wouldn't say Apollo adds an orange flavor. Centennial is probably your best bet for that. I have used Apollo for late...

You are most likely going to have noticeable Belgian flavors at that temperature. Anything over 70* is asking for trouble until it is mostly attenuated. You can even get Belgian flavors from bottling over 70*.

The non-bourboned stout came out great. Once my Tap-A-Draft bottle is finished, I'll be breaking out the bourboned batch.

Get a pH meter and see what the pH actually is.

My mash pH was fine. I actually had to add 1% acidulated malt on top of that to get it down to 5.3. Your water must be a really low pH or maybe Bru'n water is calculating incorrectly. Try http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/ and see if you get the same...

Split the 3 gallons on the oak chips into two 1.5 gallon Tap-A-Draft bottles. Gravity was down to 1.014. Added 2 oz of Colonel E.H. Taylor Small Batch Bourbon to one of the bottles.

I add the gypsum to my mash water, no issue whatsoever, it's probably less than 200 ppm Ca by the time it makes it to the kettle and there are plenty of municipalities with over 200 ppm of Ca. The hop oil will do 100x worse to your kettle than gypsum ever could.