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Viability is strain dependent (at fridge temps), so almost impossible to say what you have in the pouch. I’d concur on making a 2L starter.

Kegged my King Sue clone attempt (#1) today: Final numbers: pH = 4.60 OG = 1.070 FG = 1.013 ~7.8% ABV

Planned hop bill (6.5 gal into fermenter)

Also, how did you feel about the 70 IBUs, spot on to balance malt sweetness/ABV?

YVH said the southern hemisphere had a bumper crop of hops this year (20% increase maybe?), so they expect to be fully stocked later this summer. I think I saw this on reddit btw. Edit: also will be brewing a pineapple milkshake TIPA next weekend. Vic secret, Azacca, Sabro and Galaxy (plus...

I had same experience with high % Sabro (cedar city), but when dropping it to ~15% of the hop bill, it adds a nice tropical fruit salad vibe.

I (slightly) disagree, especially considering you posted this in a thread recommending a 50:50 split. Personally, I had been doing the very close to 50:50, probably 40:60, but am trying 33:67 on latest batch (6 oz kettle,12 oz DH in 6 gal DIPA).

I enjoyed a single hop Medusa IPA, had a nice balance of fruity and dank, I’d say 70:30 fruity.

Can we stop referencing the Shellhammer study for dry hop saturation levels? It only used Cascade (whole cones ground into a hop grist, is that close to what a T90 pellet is?) which is not likely to be representative of any hop used in this thread. edit: adding link to study...

Amazon product was in my link two posts above. Would strongly recommend not using one with erythritol.

It will cost a bit more than what @Dgallo has posted (can be reduced once NB goes back to normal, often offer 20% off coupons too): https://www.northernbrewer.com/products/fermentasaurus-snub-nose-conical-fermenter Higher cost aside, it is built for the purposes of pressure transfers, and you...

Actually pretty good, does remind me of a BRUT IPA quite a bit, maybe should have sweetened more? As is, very drinkable while still hitting the IPA vibe. Final recipe: Low-cal Hazy IPA - All Grain American IPA Homebrew Beer Recipe - Brewer's Friend

Yes definitely want to avoid that fruity paint thinner vibe English yeasts can throw at higher temps. WL says 65-70, so was thinking 66 for first 50% attenuation and then bump to 70 until FG, soft crash, dry hop,etc

Decided to use WLP007 for my King Sue clone attempt. Never used it before, any ferm temp advice is appreciated!

pour back and forth between two cups until no more foam/gas evolves.

I sacrificed and drank one of each beer last night: Degassed a sample of each (using hydrometer and digital refractometer). Nugmo: FG = 1.014, 8.1 Brix; OG = 1.065 Pseudo Sue = 1.012, 7.0 Brix; OG = 1.056 King Sue = 1.015, 8.9 Brix; OG = 1.072 My pH meter decided to kick the bucket (needs new...

wrong thread, sorry!

Research :)

So I’m thinking to go with base and wheat malt (plus sugar), then color with an oz or two of C60. What SRM would you shoot for? I’m thinking 6, but always hard to estimate with the haze.

Yeah I have 10L and 20L, just always worried about the caramel/toffee descriptor.