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When one of my first batches, which was also a SNPA clone, was done fermenting and ready to be bottled, I opened the lid of the bucket, stuck my head in there and took a huge whiff... WOW, that will wake you up! I thought it was an infection until I found online I was not the only person to have...

3084.1 + 4.9 gallons of Rye Pale Ale = 3089 gallons

Yeah, I have been looking here and there for different methods, I just wanted to pick some brains. The wort is from an ipa so its got some hops but you do make a good point about making sure pH is below 4.6 unfortunately I do not have a pH meter so I hoping that becuase the yeasties seem happy...

Orfy's mild mannered ale is a good one. https://www.homebrewtalk.com/showthread.php?t=52776 Also, berliner weisse and gose are usually 3-4% if you like sours

What it is looking like today, pencil for scale. Was surprised at the amount accumulated since a few days ago

It goes in during the boil, I typically add with 5-10 minutes left. Some people add it during active fermentation as well...

You will have plenty of yeast, so I wouldn't worry about that. When you poured it, was it splashing or were you able to keep it submerged? Even if you did introduce a bunch of oxygen, it isn't the end of the world though, just won't be what it could have been. As long as everything was...

Hop juju!

I am hoping that the 1-gallon batch turns out nice so I can pitch the cake into larger batch! Is the subsequent batch likely to attenuate better?

I was planning a low gravity beer, depending what I am brewing, I would collect 1.5 gallons of final runnings, aiming for about 1.035-1040 OG, of a subsequent 5 gallon batch and boil it separately. But it sounds like stepping it up at least once before pitching is advisable? Better to pitch in...

I left out a hydrometer sample over night and thought “why not try to capture some yeast”, so I put the sample in a pint mason jar without a lid for a couple of days and noticed some slight activity going on so I put the lid on but loose enough it could release CO2. I noticed it had a smell...

2837.5 + 5 gallons of Red Rye Ale = 2842.5 gallons

I'd have to check my notes, but I am pretty sure my boil was 30 minutes as well...

When we moved into our house just over two years ago our cat, Lucifer, decided he wanted to be an indoor/outdoor cat. Every time we opened a door he would be right there waiting and bolt outside, at first we tried to stop it but that just made him more eager and would continuously meow...

I like when people state "In my experience.." or "From my understanding/I heard somewhere.." so you know their source.

What is a tropical stout, from a quick google search I gather its a stronger dry stout with fruity esters?

The recipe is on the first post, but basically, 50-50 wheat/2-row to OG 1.040, kettle sour the wort, once soured bring to boil and add hops for LOW IBUs, cool and ferment with sacc yeast (US-05 is good choice), while fermenting make tinctures with lime & tequila and oak & tequila which are added...

Its around 200-250 lovibond

When I did 3 gallon batches, i usually tried to pitch 60-75% of dry yeast pack if it was moderate gravity beer, everything over 1.060 I just pitched it all. EDIT: Not saying this is the correct way, just what i did. YMMV.

This looks awesome, I love rye. I brewed something similar to your recipe but wanted it more malty and better mouth feel, flaked rye and munich malt are both things I planned to add to it for next time. Did 1/2# black patent provide good amount of roastiness? I didn't use any in mine, but i...