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At 1.060, I'd rehydrate. I've made good beer without rehydrating and just pitching dry around there, but I like to harvest my yeast so I'd want ensure it is good to go and rehydrating is easy. If your beer was around 1.045, I'd say just pitch it dry.

Milling it really fine would result in a bunch of 'flour'... which is why it isn't that off the wall of a concept in the mash when you really think about it (boil is a slightly different story). Flour is ground grain without the husks. It makes it easier to get the same result as using more...

Have you tried mashing some flour? I'm going to give just throwing it into the boil a shot the next time I get around to one of these beers. The best part of homebrewing is the experimentation. :rockin: I don't know all the science behind it, but there is something to the flour in all of...

Point being... they use flour. ;) It is pretty similar to using flaked wheat if both are in the mash.

That would go against the whole trying to keep it hazy thought, so no. Cold crashing happens in the keg regardless since it has to get cold at some point, but I wouldn't think about cold crashing in the fermentor if going after this style. With my IPAs in general, but especially this...

If it was me... I'd pitch a bunch of brett. :rockin: For most people though, I'd say throw in some US-05 or 3711. 3711 might make it go under your target FG, but depending on what you are shooting for that may not be a bad thing.

That seems about right with my (limited) experience with it.

There was. It had more body (this was easily noticeable) and the fruity part of the hops seemed to be more prominent (my theory is the flour gives them more to contrast off of). I brewed IPAs on back to back weeks with the same yeast (Conan), same grain bill minus flour (75% 2 row/20% malted...

I want to know where Amarillo and Simcoe are for $1 an oz. Columbus, Centennial, Warrior, etc I can find those for around $1 or below. But for the Citra, Amarillo, Simcoe, Mosiacs of the world... I don't see cheaper than ~$1.50 an oz even when buying a pound at a time, most places are higher...

When I was reading on adding flour... I read about people doing it to keep wits from clearing over weeks in the keg. If you want some haze in a beer I think it would work across styles. In the end it is just wheat (assuming people are just using normal all purpose flour). I've even read that...

I don't know if it has contributed to my haze, but I have started my dry hopping as fermentation starts to slow at least when I'm shooting for this style. Depends on the OG, but somewhere between the 3rd and 5th day.

I got the idea from The Mad Fermentationist blog and some reading on wit beers and kegging. The last time I added 4oz of flour (I used King Arthur all purpose) in the mash with my grain, and added a tablespoon with 10 minutes left in the boil (only done the tablespoon part once). This was...

I don't know how they specifically get their beers so cloudy, but I have played with different yeasts, wheat, flaked grains, and adding a bit of flour to the boil lately. If you want that hazy sort of look and mouthfeel, try adding a some flour to the boil and mash (also use a high percentage of...

If I'm saving yeast after a batch, I just do what Yooper linked to. Washing yeast is mostly busy work without much benefit (and more possible issues with infections). If you make starters on down the line another way to save some yeast is to just make some extra and pour off some of the starter...

The fragility of the glass BMB's is why I went with a plastic one... I don't have many complaints about the plastic one, but it isn't something I would seek out again either.

Oats can hurt head retention. I usually beef up the head with some carapils, flaked barley, and/or some wheat to compensate nowdays when I'm using oats. 18% oats would likely kill the head retention.

Using 3711 either by itself or with another yeast (3711 + Conan is an amazing combination IMO, but 3711 + US05 is also pretty damn good) will get a lot of beers in the 1.002-1.005 range for me. I usually pitch them both at the same time, but I really like saison esters. I typically mash beers I...

It seems to be going after the hop bursting technique. It is still about 65-70 IBUs (though I've read articles on IBUs in general on late hops not being as high as people claim on the HPSC (?) method vs the iso octane method). It should have lots of hop flavor and a 'soft' bitterness. When I...

At last count I was up to 18 different strains/blends.... and that was before my last order for OYL057 and grabbing some Jolly Pumpkin and Prairie beers to harvest from. So... I be in the ~21 range depending on how much I really want those dregs. I've had some that are old (8-9 months old)...

Yeah it could have stressed the yeast. 1 pack re-hydrated would have probably still been underpitched, but probably wouldn't have been noticeable (I've done that before). Going off what I have read, dumping it in dry can kill off some of the yeast cells (some say upto half), and only ~100...