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This will be my first addition here. 5 gal. Jamil's west coast blaster 5 gal. Galaxy APA 5 gal. IPA 3 gal. Keeler's CDA 2.5 gal. American Brown Ale 28,955

Dry hopped a galaxy-centric pale ale with 2 more ounces, kegging it Sunday or Monday. Racked a 2.5 gal batch of American brown ale to 2 mini kegs for consumption around thanksgiving.

Woot!

I pitched at about 75 (without rehydrating) and cooled the wort down to 68 from there (took about 3 hours). I had activity within 24 hrs. I've only seen activity in 6-8 hours if I repitch from another batch.

Bump..?

I might be the only one but I get crazy pineapple from Amarillo. That and Galaxy would be my recommendation. Replace Simcoe with one of these maybe?

I'm finishing the first glass of this APA I made with 2 oz Apollo at flameout and 1 oz Apollo/1oz Centennial dry hop (and warrior for bittering additions). When I picked it up on sale from Northern Brewer, I figured it'd be a fun high-alpha to mess with, but I've been really impressed. Super...

Sure!

That does seem like kind of a long time to me for a medium gravity pale ale. 21-24 days without secondary is my usual number. I find my beers are cleaner and clearer if I give the yeast enough time to do their work.

The instructions for Denny's Old Stoner Barleywine recipe recommend sprinkling a packet of US-05 into the bottling bucket. You will definitely need some kind of fresh yeast when you're ready to bottle. The yeast in the beer will be pretty pooped.

As of right now I'm doing a no-sparge method that gets me 80-85% efficiency. My bag is kind of coarse and I have my crush pretty dialed in, and I usually run a 75 minute mash. I guess that's why my efficiency is high. But it is really about consistency so we'll see whether or not it holds out.

It's a pretty no-brain method to use the mr. malty yeast calc and decide for yourself. If the recipe calls for like .6 dry yeast packs, dump the thing dry into the fermenter. If it calls for .9 packs, maybe it's a good idea to rehydrate before you pitch, in order to get the most out of your $3...

Ooh!! Subscribed.

I like Yooper's response best. Taste!!

(Finally) enjoying a partial mash IPA I made about 6 wks ago. Using traditional west coast style hops (Amarillo, centennial, Simcoe). Doing me right at about 7.3%

I pitched the BRY-97 dry onto a 3 gal. batch of keeler's CDA @ 1.060 late friday night and saw vigorous activity this morning (Sunday). I'm maintaining temperature of 68-69. The rehydrated batch I pitched onto the APA 11 days ago is still doing its work. Pushed out bubbles till maybe 3 days ago...

Way to stick with it man. I bet that beer will taste great. Know why? Because you made it. Good job!

That sounds great!

Am I too late?