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This sounds good too, I'm a big fan of rye but I've made a couple of batches before where the rye and hops didn't really mesh well, but I've never tried Centennial with rye though.

Wow, you almost read my mind, I was just thinking of a hop schedule pretty similar to this. As for yeast I have a some WLP 002 and 34/70 in the fridge harvested from previous beers, so probably one of those.

Just came into a big bag of Centennial and am toying with what to do with it. I've done a Bell's clone before, and as much as I love it I can have it any time. Also, I'm not the most experienced when it comes to brewing hop forward beers so your help will be appreciated. My idea is to do...

I second that, great book with excellent recipes.

So you usually pitch 200 ml of a yeast cake for an ensuing 5 gallon batch of regular strength wort? I’m still pretty new to reusing yeast and am trying to figure out the best method.

No need to refrigerate the stuff still in the carboy if you’re going to be racking wort onto it immediately. The other half in the mason jar should be kept in the fridge for future use

I think reusing the entire yeast cake might be a little much. IMO you'd be better off saving the yeast cake and repitching it for more beers later. I like to used sanitized mason jars for yeast storage, I usually get four 16 oz jars from one yeast cake, (trub and all, no need for washing IMO)...

I just got a HullWrecker from Northern Brewer and used it for the first time this week. I crushed at .25 running the grain through once and got 90% efficiency compared to 75% I would get from getting my grains crushed at the LHBS.

I made the switch mainly due to the simplicity and time savings. I got my grain bag and some hop bags from Wilser too and I love them. My average brew day is three and a half hours from start to finish now that I've got my process nailed down. My only regret is that I didn't start BIAB sooner.

A while back I did my first warm fermented (66 degrees) lager with 34/70. The OG was 1.060, so I pitched 2 re-hydrated packs to be safe. My next brew is going to come in at 1.050, and I'll ferment this one at 66 as well. My question is, since this is at the high end of the temp range, should I...

Personal trainer and group fitness instructor. Exercise during the day, drink homebrew at night.

I got the German hop sampler pack consisting of Magnum, Perle, Northern Brewer and Spalt Select plus a pound of Centennial. Merry Christmas to me[emoji481]

I just ordered 10 lbs each of the American 2 row, Vienna and Munich malts and am very excited to use them. I've heard nothing but good things about their malt. I'm thinking of making a SMaSH with Munich and Perle hops for my first brew with them.

Don’t worry too much, i don’t think it’s going to make a notable difference

My FG came in at 1.012, for an ABV of 10.76% and 86% attenuation! This is much higher than the average range for this yeast and actually a little lower FG than I was anticipating. I basically pitched half a yeast cake from a previous batch and added 5 teaspoons of fermax yeast nutrient. Also I...

Yes, 120 total mash time one right after the other, the temps worked out perfectly for me. The goal of 9 to 10% finished product.

I’m hoping for around 1.025, that would be at the high end of the attenuation for this yeast. However, I pitched a huge amount of yeast from the last ESB I made so I think it can get there.

I'm making an English Barleywine using the reiterated mash technique and thought I'd post in case anyone else is interested. My recipe is: Mash #1 8 lbs Maris Otter 12 oz Amber Malt 27L 8 oz Crystal Maris Otter 70-80L 160 degrees for 30 minutes Amber balanced water profile, tap water treated...

Awesome thanks for the links, looks like I should get my answers there.

I just recently listened the the Experimental Brewing podcasts on reiterated mashing, which was very convenient since my next brew is going to be a big English Barleywine. The only drawback was that they didn't go into great detail about how to ensure the reiterated mash pH was within normal...