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+1 on probable leak, but should be fine. On Krauesen falling: I had one batch where the Krauesen fell fine. I harvested/rinsed the same yeast, and the next batch the Krauesen didn't completely fall. Not sure why the difference, but clearly YMMV.

Looks like a great first draft, ya beat me to it. I'll add this to the list of my upcoming brews, and of course update here with an exact recipe. I am thinking of using either WLP007 or WLP029. Both are pretty clean. I know the WLP029 has given me some great attenuation and I'm about to...

Thanks for the great info Kevin. I wasn't sure if the 8-4-1 was actually a blend or if the recipe was a blend. If it is in fact a blend it would be near impossible to get a true clone, or at least beyond the effort I am willing to put into it I should say. I'm going to try and do some more...

Found more hints: Malts: 2-Row, Wheat, Munich, 2 types of Caramel, Chocolate and Cherry-wood Smoke Hops: Alchemy, Willamette, Cascade, Crystal and Sterling From: http://beerandcoding.com/review-8-4-1-expedition-ale/

Made this up yesterday as follows: 9.0 lbs Maris Otter 0.5 oz Cascade (7.5%) – 90min 0.5 oz Cascade (7.5%) – 20 min 0.5 oz Cascade (7.5%) – 0 min (Whirlpool) 1 tsp Whirloc (10 min) 1 ea WLP007 Mash at 150F for 90 min. The low temp and long rest should hopefully make it...

I've wanted to do a SMaSH for a while now, so I am going to do one to build up a yeast cake for this beer. Decided on Maris Otter/Cascade. Even though Amarillo might make more sense for this beer, I have more cascade on hand. Recipe...

At my LHBS prices it's closer to 15-20, but yeah, still really cheap, especially when buying bulk hops off a vendor here.

I had decided against 2row because of some stuff i read on here suggesting it might be a bit too light by itself, might have to give it a try. On IBU's; I used beersmith. I might back off to half an oz for bittering at 90 since I'm not going for a bitter beer; save some hops. And I'm not...

Here is the recipe as I have planned it: Recipe Type: All Grain Yeast: WLP001/WLP007 Yeast Starter: NO Batch Size (Gallons): 5.5 Original Gravity: 1.047 Final Gravity: 1.011 IBU: 29 Boiling Time (Minutes): 90 Color: 4.4 SRM Efficiency: 75% Primary Fermentation (# of Days & Temp): 7...

For those of you who got good attenuation from the target OG (1.082): How big a starter did you use? Mr Malty calculator said to use 4.8L starter starting from 1 vial... Thinkin I'd do a 1 gallon starter from 1 vial unless anyone suggests otherwise. Or maybe do another beer to build up a...

Just tried this beer tonight and was impressed enough to go looking for a clone. Of course it looks like it's so new there is none to be found. What I did find: ABV: 9.5% IBU: 55 Summary: Specialty & smoked malts, Brown and Candi Sugar, honey, oak aged. I'm not quite good enough...

i usually use about 30 psi with my carb cap. Lots of shaking till it does not seem to take any more gas from the tank, then sit it over night in the fridge. Then it's usually good to go. More shaking won't hurt, say every hour or few, neither will more pressure, but i think the carb cap I...

Seriously, thanks for the new addiction :mad: But I've actually already learned some stuff from that forum, 25 and counting...

I know this is old but here's a link for reference since this just happened to me: http://www.beersmith.com/forum/index.php?topic=1445.0

I have twisted some non-twist-off caps both commercial and homebrew. Since it's a circular seal, with enough effort you'll pretty much be able to twist any cap, it's no problem. If you're extra paranoid about the seal, spray or wet it down with some soapy water and shake (after its capped of...

I know i tried using fresh yest w/ another recipe and i ended up having to add more to the keg to bring out some orange. I've read on this board that you need at least twice as much fresh zest by weight when compared to using the dry stuff. I think you'd be safe with even more then twice as...

Got my 3 lbs of hops in yesterday. they looked so beautiful :D

Usually there is a key-ring-like metal ring you pull to release the pressure (see pic). If you don't have that ring the whole should be there, just thread some wire though it to make your own pull-tab.

Though this is based on one trial so far, for many batches i was getting really low efficiency (60-65) and I was using sparge water only heated to 168 (new to all grain, misunderstood that the whole thing should get up to 168). My last batch I heated my sparge water to ~175 and increased the...