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Maybe it's me, but if you have never tried a beer from Trillium, et al, than how can you provide an objective opinion on them? Goose Island is a decent ballpark beer, but it would make me very sad if Trillium's beers devolved to that level in order to reach nationwide distro. But each palate...

I'm going to try this next week, following a post I read by JC from Trillium on another board. Ferment first in a BMB, adding 1st round of dry hops after 2-3 days, then closed transfer to a corny keg with spunding valve for second round of dry hops.

Thanks for everyone's contributions to this endeavor. I utilized some of the recipes up-thread, and I confess I'm not thrilled with the results so far, but I believe they are a result of my flawed approach. I'm a big Tree House fan, so I'm going to keep plugging away. Forgive the lack of...

I should have clarified that I rinsed the slurry I originally harvested 3 months ago. That harvested yeast is what I pitched into the 2L starter, which yielded 400+ ml of new yeast last Friday. Thanks for your answer re: born on date. Since it's pretty clean yeast, I figure I probably have at...

Sorry if this was covered before, but I was curious how to factor in a starter to my yeast viability calculations. Basically, I had a 3 month old yeast slurry, which I dumped into a 2L starter, yielding 400+ml of new slurry - do I consider that a "new" batch of yeast, for purposes of Mr. Malty...

Absolutely. I just bottled an IPL, which entailed 3 weeks of fermentation around 50-54. This jacket worked great, with typically 3-4 2 gallon jugs in a 72 degree room .

Thanks to both who responded. I ended up adding a frozen 2 liter right off the bat, which was a good call. Fermenter was bubbling away the next morning at 68 degrees. I had to mix and match my frozen bottles a bit to get the temps right as the fermentation proceeded, but overall I was really...

I picked up a Cool Brewing Jacket this weekend, and plan to use it tonight for a brew in progress. I intend to add one frozen 2L to keep the temp around 68, but my question is do I add that right away, or wait for fermentation to kick off? My concern is that I might lower the temp too far and...

Sorry, I believe that was the last one. Frankly, I've never kept a brew beyond 4 weeks, so this was well beyond my normal time frame. I should note that this beer was stored warm, around 70 degrees. I'm going to store one of the bottles from my most recent DIPA brew in the fridge for a...

Hey everyone, wanted to share this update - I cracked the last of my Double Sunshine clone on May 13th, almost 7 weeks after bottling. The hops flavor and nose were a little muted, not surprisingly, but it was eminently drinkable. It has darkened up a smidge, but all in all I would rate this a...

I'm working on my 4th generation of GigaYeast's Vermont Ale (Conan equivalent) without too many problems to show, in terms of attenuation. I generally use a combination of the Mr. Malty calculator and yeastcalculator.com to determine how much slurry to pitch. I usually keep the yeast a month...

Beerclings.com.

So I looked up this thread since you said you were having problems on my thread. I'm kind of surprised no one drilled down on the water chemistry aspect. Definitely need to look into that - it made a big difference in my IPAs. I use Bru'n Water, and it's really pretty simple. Generally I'm...

I don't know what to make of the wand - I don't think it was a bacterial thing, since the beer would be good for the first couple of weeks and then turn south. It did sound like the beer was being sprayed into the bottom of the bottle each time I used it, though, so I thought perhaps it might...

I wish I could point with certainty to the fix that made this possible, but I can detail the changes I made with this batch over the previous ones that oxidized: Dry hopped after 9 days; bottled after 14 days total fermentation Used a racking tube and clamp instead of a bottling wand...

Hey everyone, I am reporting back some exciting news - it looks like my latest batch of beer has defied the dreaded oxidation bug. I brewed the Double Sunshine clone from BYO on March 13th. I cracked open one of my last bottles last night, and it looked and tasted essentially the same as...

That's negative for me as well. I ferment in a windowless spare bathroom that sits around 68-70. I haven't seen darkening as dramatic as the one posted above, but pretty noticeable nonetheless.

Yep, I originally was racking my beer to the bottling bucket before adding the priming sugar, and then stirring it in. For the last 2-3 beers, I've switched that order up. Verdict is still out. I was always very careful not to stir it too vigorously though. My previous method of bottling...

Thanks, appreciate the feedback. Good to know I'm not alone. I'm going to tweak my bottling process once or twice more before calling it quits and moving to the keg. But it's nice to know that it offers salvation from this really annoying problem.

thanks, this was very good food for thought, and it's good to hear about your personal comparison of two beers packaged differently. I'm going to wait and see how a recent Double Sunshine clone turns out before making any major changes. I am considering kegging, but it would be via a 2.5...