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Looks great. Looks more red than ours was but it must be the light? What's your grain bill and liquid volumes (mash and pre-boil etc. )

There's been a lot of talk about this beer and oxidation. Should I avoid pitching a 1318 starter that hasn't been decanted with this style? Don't want to add even more oxidation if it's an issue.

Looks great thanks for the comparison. I would brew this again but I would also increase the centennial. Overall great IPA.

Great reply thanks for taking the time to write that up!

I follow the procedures from the "Simple yeast storage procedures" thread by harvesting slurry from my fermenter without washing. I usually have about 2-3 different yeasts (US-05, 1318, 2206 for lagers) that I like to use but I only brew every 3-4 weeks at my current rate. As you can figure...

My guess is because Sierra Nevada bottle conditions theirs so you get some haze from the settled yeast in the bottle. Mine is from the keg and it's been kegged about a month and a half.

Here's mine cleared out this time. Apparently the last glass that was hazy was just from some settled yeast from not pouring in a few days. Looks about spot on to the photos of the real thing in my opinion.

Looks good. What was your FG? Have you done a NE style IPA with Gen 1 1318? I'm about to brew this for the first time with a fresh pack of 1318 (in a starter of course) so just wondering what to expect.

Yes except now you have to lift an entire kettle full or wort off of the ground to stack it on the two empty vessels to drain it to your fermenter. Seems like an easy way to throw out your back and have back issues for the next year....ask me how I know.

You mention tart flavors, is this by any chance peachy notes? S-05 is known to give off peachy esters when fermented too cold contrary to other strains. I try to Keep it at 68-70 and get a very clean product. I have heard of 60-64 giving strong peach esters.

Oh wow thanks for this. I poured a pint last night from my keg and it isn't gone yet, in fact it was very clear like your photos. I think I just got some sediment in the pour when I posted pics. I have to say the color of mine looks VERY close if not spot on to that! I completely agree with...

I use ceramic tile under my propane burners on my wood brew stand/cart. For safety always keep a fire extinguisher in the brew area.

If you have a chance upload a photo of the real celebration in different lighting like I did. I haven't been able to get any of this years to compare.

Here's one of the last glasses from the keg. Every other glass was super clear so kind of sucks I didn't get to snap a shot sooner. It's a lot more copper than the red that Celebration usually seems to be.

I use quart mason jars myself. If I harvest my lager yeast from the fermenter after racking to the keg, will a 1 quart mason jar need a starter before the next brew? How about if it sits a month or two? If not how big of a starter should I make with it?

Hey guys thanks for making this post I actually made this beer back in December based off of some of the link you mentioned above. I kind of did a hybrid between the two listed recipes and cut back on the crystal because I thought it was too much. Here is what I brewed: Batch Size: 5.75 gal...

Looking for advice on how to accomplish a recipe of an idea I have. I want to brew two test batches of a Milk Stout but have one be "Cinnamon Toast Crunch" and one "Cookies and Cream" based. Looking for the best way to accomplish this using actual Cinnamon Toast Crunch and maybe Hershey Cookies...

Great article but can you help a noob out and add some information on the spund valve? Either I'm blind or you only mention of it once! Someone that has never heard of keg fermenting might look at this and not even realize you have something like that as part of the setup which is pretty important!

yup 1/2" threaded bulkhead. This looks awesome but won't work. This is for weldless systems only. Now this has peaked my interest! The output looks tiny though, does it function well?

I have a spike kettle and while their pickup tube and whirlpool arm are high quality, they aren't exactly shaped the best for BIAB. My whirlpool arm gets knocked around during the mash because they aren't solid in place due to the compression fittings and the arm sticking out into the kettle...