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If you keep reading the white labs label instructions, they want you to pitch it warm (70-75*), then when fermentation starts (ie it is unstated- the yeast need to have increased their cell count enough), drop the temperature to fermentation temps which is about 5-10* less for a Cal ale. So WL...

ditto

Yep- liquid is a trap for the unwary. Stick with dry yeast unless there is no good dry yeast equivalent. Liquid yeast absolutely needs to be used for certain recipes. Your "American" wheat can be done with dry US 05 instead of WY 1056/WL 001. A lot less fuss n muss by rehydrating a packet...

I can get any Russian River offering (I am in S.F., California). I see another has offered as well, so if the other person backs out. Would love some HT.

4 gallons of 1.080 is the same as 5 gallons of 1.064 (320 gravity points)-- both need more yeast than one vial or smax pack of liquid yeast. It will ferment but probably sluggish and underattenuate.

I have learned to wait about 15- 20 minutes with the lid off when it is still off gassing steam (ie hasnt yet dropped below ~175*) , then I throw in my aroma hops. For the online calcators I put it as a FO addition.

I have no chilled since I went AG in mid 2009. I tear off two inch wide sheets of saran wrap, spritz with sanitizer and wrap my kettle edge. The heat makes it pliable and it takes three applications to seal the 10g pot. This is so the lid gaps don't allow in outside air. I don't worry about...

Sorry if it seemed harsh I should have put a smiley face after my first sentence, but you took it the way I meant. If it creeps up to 150 from 148-- I am sure it will be fine. It is way the hell better than your now revised comment of mashing at 154* which can quickly creep up to 156-158*...

Why the resistance to mashing low? Anyways, read up on it and decide what you'd like. I already said I would mash at 148, as did a few other posters. cheers.

Many of the commercial IIPA's I have seen clone recipes for, like Pliny, Heady Topper mash low. So try it and see if it fixes your issue. Otherwise you may make an American barleywine like you have now.

Did your other beers mashed at 152-153* have an OG above 1.090? With that high an OG, you just need to mash lower, like 148*, to get it to finish lower. I'd also follow Weezy's other steps. An alternative is to drop the OG to the 80's. But what I would not do is keep repeating the same thing...

Also, make sure you do a starter for the liquid yeast. search around here for the how to's if you haven't done one before.

I have not heard of a dry yeast equivalent for WY 1388, the Duvel strain. But I could be wrong, if so, some one will chime in. I believe the three yeasts you listed are all different. Your experiment should help determine which you like best. good luck!

Back to the question: Yes it can be done, with the right conditions, and there are a few threads on here about it. The wort won't get sour unless it drops below 130* for some period of time. I have mashed in at night, went to bed, woke up and sparged. No issue, but it was sitting less than 8...

Yes normal/ look at the large ring of yeast on the bottom. Next time use a blow off tube and switch to airlock when it is done actively fermenting.

I have at least 6 different buckets and each seal differently. Some have no internal O ring, some are real hard to snap closed, some I can't open or close without a tool, and every other permutation in between. Each bucket is different. I would guess that you are using the same one for all of...

Pre-boil readings: it goes back in the kettle and boiled. Post-boil- drink or dump it. I don't want to spend time cleaning & sanitizing the hydrometer & cylinder just to throw 4 lousy ounces back in and risk ruining 5 gallons.

Since his actual OG is much higher than he expected (1.060 vs 1.045)-- I took it to mean it was not in the kit and he added it from his stash.

The recipe is all out of balance with the addition of 2.2 pounds of sugar, and no addition of hops and malt. Let it ride out-- but you might as well start a new batch now because that one is going to need time before it tastes anything besides rocket fuel.

Just say you are willing to sign a complete waiver of liability. Problem solved.