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Kegged here on day 8 post pitch. Gravity has made its way down to 1.017. I'm going to leave it in the keg at 70F for awhile to see if those last few points will finish up. Although, the 1318 attenuated this to 77%, so they've pretty much done their job I suppose. It's off the dry hops now, which...

3 days post pitch with 1318 and I'm at 1.028. Almost done! Switched out the blowoff for an airlock and we're vigorously bubbling away. Raised temp from 63 to 65. I'm thinking I'll dry hop tomorrow (4 days post pitch) and pull on Sunday (8 days post pitch). Dry hop plans have changed...

1318 is crazy stuff. Filled my 6gal carboy to 5.5gal and fitted it with a blowoff tube. 24hrs post pitch it had overflowed my blowoff jar, spilling onto the chamber floor! Replaced with a bigger blowoff jar (bucket) and it's still vigorously churning away.

Brewed this last night, and it was a minor disaster. I had a friend over to hang out while I brewed, got into a conversation and I totally lost track of the sparge. Sparged to over 11 gallons on a target volume of 9gal! I had to add an hour to the boil to get rid of all that water. Other than...

Looking muddy! I like it. I'm going to brew this again this weekend, with the following grain bill... 68.4% Two Row 17.7% Flaked Wheat 5.1% Crystal 15 5.1% Carapils 3.8% Dextrose Mash @ 150F Target OG: 1.075 Wyeast London Ale III 1318 Yeast Hop schedule remains the same, but I was thinking...

Hey @stonebrewer, how's the fermenting going with 1318? How'd it compare to 007? Last time I had mine in keg 5 days post pitch! Wondering if I'll be able to do the same with 1318.

It turned out spectacular!! It's stayed that way too. I did a StarSan co2 purge, followed by a pressure transfer from the carboy. It has barely changed in keg at all, and we're now a few weeks in. Highly highly recommend. On your water, I'd be inclined to go higher of both Cl and Sulfate. My...

Gypsum and Sulfates seem to give that crisp, dry pop, which isn't what I wanted here. I upped the chlorides to give that soft, round mouthfeel. I think it was successful. Drinking another pint now. Really wish I had a Melcher Street to compare side by side. I don't think the flavor is quite...

I brewed this recipe again using... Grain Bill: 68% 2 Row 20% Flaked Wheat 5% Crystal 15 3% Cara-Pils 4% Dextrose Mash at 150F for 60 mins OG: 1.071 / FG: 1.014 9gal boil / 7.5gal post-boil (account for the crazy hop loss) Hops: .5oz Columbus @ 60min 1oz Columbus @ 10min 3oz...

Glad you liked it!! Congrats on a great brew. I had clogging problems too while transferring under pressure. I think the secret will be to dry hop in the keg so you can transfer clear beer into the keg. We'll get this dialed in before long. My attempt #2 is carbing now. Will report back in a...

That's a good thought. I may try 1318 next time around. I'm currently using WLP007 for my second attempt here, but will try this next time!

Anyone have opinions on use of HERMS while striving for this turbidity? That's my setup, but maybe I should give the tun a big stir before I run off the wort!

Interesting you say this. I cultured yeast from a bottle of Melcher Street and from Fort Point. The fermented out starters from both had a slight tart flavor. I had assumed they were sour from bad culturing practice, and maybe I got a few strays in. Now I've got a 2L harvest in the fridge that...

6/2/16 Update: Sadness! The day after I kegged this, the first pours were incredible. I thought I had this nailed! The next day though (day 2 in keg), the "homebrew flavor" set in. I describe this flavor as overripe citrus, but I can't quite put my finger on it. Looking back through my...

Interesting. So you're doing a Sulfate to Chloride of 1:2, where I am doing a Sulfate to Chloride of 2:1. We're opposite! I'm having trouble producing the source of where I found my 2:1 number, but I swear I read that he liked 2:1. Do you have any links you can share of supporting info or...

@stonebrewer - Awesome! Please report back with your results!

According to Justin, you want to dry hop after much of primary is done, but when there's still krausen. He gives a pretty great explanation here: http://www.beeradvocate.com/community/threads/is-4-oz-of-dry-hopping-too-much.210334/ @stonebrewer - Source data is mostly their website, Justin's...

My first shot at cloning this amazing beer from Trilium. I think I'm within 90% on this first shot. Notes below of how I'd improve it, but this is hands down the best beer I've made to date. Grain Bill: 74% 2 Row 15% White Wheat Malt 3% Crystal 15 3% Cara-Pils 4.5% Dextrose Mash at 150F...

Fire away! I've used gelatin many times post-carb. Still works wonderfully. Enjoy!

I've not used one, but I'd think anything that contributed the IBUs would do it. I got into the HopShot habit with this recipe, and never really tried anything else!