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I brewed this recipe a while back, just tapped it tonight. Fantastic, really, really good. Brew it! I'd like to say more here but I need to get another pint.

Mine looks good.

Please do throw on some bucks for food and libations for everyone helping with splits.

I posted here early on as a naysayer on SO4 but read others comments on fermentation temp. I decided to give it one more go. My basement stays at about 65F but this time I took a digital thermo and taped the sensor to the side of the fermenter bucket with the whole thing in a swamp cooler. I...

I am good for one gallon of star san, I was waiting for your split to be available.

"orientated" instead of oriented.

in, this year's looks bigger and better!

Agree with every point made here. I would also add Centennial, Willamette, and Fuggles to my "meh" list.

Or using "on a go-forward basis..." to mean the same thing

Banker speak: I just heard an analyst use the word "optionality" to mean choice...as in "doing X maintains an optionality for you". Same category as using "optics" instead of "visibility"..."We don't have the optics on the fourth quarter yet". All unecessary complexification of words to increase...

Nice! I had one blowing off and I brewed another batch, and literally hooked the blowoff tube of one to the other! It worked great. Food for thought, read comment #11 on that thread...I always remembered what this guy said. If you are planning on using this yeast for multiple generations, you...

How are you chilling? Some say the speed of chilling makes no difference since large breweries can't chill wort that fast. But I didn't get the hops flavor and aroma I wanted until I used a lot of late hops and started rapid chilling while whirlpooling. Read two articles at mrmalty.com - the one...

It was a healthy 45+ IBU's.

Fermcap S. Once I started using it I never stopped. I don't have to worry about boilovers now. On to the learning part. I learned the hard way that once hops get old enough you really have to take the degradation into account and adjust your recipe. I had several really under-hoppy batches...

I'm thinking the heavy amount of hops here stopped some of the bacterial activity I expected. It sat there for 4+ days clear as a bell, no activity at all. Maybe I will just agitate it a little to get the yeast in suspension, pour off, and save or make a starter to get more yeast.

I don't really know what to do next...step it up in a larger starter?

So I have never tried brewing anything with wild yeast. The other day I was trying to see how much good wort I was leaving in my kettle, so after I was done with the regular brew session, I poured the remains into a pasta jar. When it went it, it was mostly trub and hops. After a day it started...

Old thread revival... nice work! I am interested in the math behind these calculations. I pulled some of your .js to take a peek. Did the equations come from the forum here or from a book?

vwbrewer, that redefines "man cave" in a good way! :rockin:

I hear you on that. I have an unopened pound of citra leaf right now, I am out of space and sitting on a number pounds of Citra pellet and don't really need them (the leaf). I started brewing a long time ago before I took a very long break, back then I only remember using leaf hops. When I...