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Glad to hear it. I'm brewing a Mosaic IPA tomorrow. Can't wait.

FWIW - there's a great blog out there by a guy here on the boards & he did a write up on DIY PBW using Oxyclean. It's worth a shot - the stuff works fantastic. http://www.bertusbrewery.com/2012/11/super-charge-your-oxiclean.html

I've given up on whirlpooling, too. I usually just make a 6 gallon batch if I want five & then siphon the wort into the fermenter & leave the trub & hops behind.

One of my first AG batches was Biermuncher's Centennial Blonde. It's a hugely popular recipe on the boards and it's FANTASTIC. And...it uses centennial & Cascade hops so you're almost there. I'd give it a...

Yum. That lacing looks delicious. Thanks for the info. Gonna try this when I brew my El Dorado pale ale this weekend. Looking forward to the experiment.

Apart from clarity, do you still get a good amount of cold break in the fully cooled wort after the hop stand?

I'm planning on giving this a shot, but I have a quick question about it... If you chill to 180ish and then do your hop stand does that negatively affect the formation of cold break and/or beer clarity? I guess I've never really heard a good answer as to what specific temp. & time the wort...

Hi there. I've been trying on reddit & Beeradvocate but haven't had any bites. I'm really trying to track down some Heady to give it a try but more importantly to get some Conan yeast. I live in the Twin Cities & can get Surly. All of the year-rounds for sure, & maybe even Pentagram...

+1 on the Centennial Blonde. That's one of the first, easiest, and best AG brews I ever made. That recipe is really pretty magical. As far as advice - keep it simple. Get the basics down first and you'll make great beer.

Great. Thanks for all of the responses. I was actually surfing around and saw where the OP said to make 2 batches. The first with just the one smack pack of Roseselare & then rack another batch onto the cake of the 1st batch & blend to taste. I might give that a shot.

Hi Everyone Sorry if this is a re-post. I'm brewing my first sour tomorrow - Jamil's Flander's Red -and I'm planning on pitching Roselare from the get-go. If it's a simple 5 gal batch do I need to make a starter or can I just smack & pitch directly into the wort? Thanks!

Yessir. You sure will.

Hot Scotchie is worth the 6+ hour all-grain day by itself. Congrats.

I'd say that two smack packs in a 2 liter starter would do just fine. When I make big 2 liter starters I also like to give myself enough time to cold crash the night before brew day, let the yeast settle, & pour the starter wort off the starter yeast cake before pitching it.

Thanks for the update, Smoke. Glad to hear the screw caps worked alright. That's interesting that you found only aroma added. I've always sworn that dry hopping added some flavor to my beers, but maybe it's just my brain playing tricks on me...

Awesome. Thanks, guys.

I'm interested, too! I want to do my first hop grow this year in MN.

+1 on that method. When I started kegging I did the set and forget method (leave at about 10psi for a week) and got impatient because it took too long. Then I did the roll 'n shake force carb method which carbed it fast but shook up all of the hazy stuff and my beers never cleared. Now...

Mistake I made a few years back. I made an amber IPA with over 2.5 lbs of caramel 40 & 120 and the only thing I could taste or smell in the beer was caramel. I learned after that one...

Hard to tell without your recipe, but did you put a lot of caramel malt in the beer? That could do it.