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I love this technique! I bought the gas fitting using the eBay link provided in an earlier comment. The post fits perfectly into the carboy cap tube to create a nice seal. Thanks!

I love this technique! I bought the gas fitting using the eBay link provided in an earlier comment. The post fits perfectly into the carboy cap tube to create a nice seal. Thanks!

I wouldn't worry about the leak. With a nice healthy pitch, I'd bet you'll be fine. Keep us posted on the brew.

I'm not sure what to tell you here other than the recipe works and the numbers are what came out of BeerSmith as I plugged them in. If anything, this recipe is slightly less bitter than SoS and, to my eye, the color is VERY close. Also, the 6 gallon batch takes into account some losses due to...

Looking good! The color that this grain bill produces is nearly identical to SoS. Keep us posted on the tasting results.

You could also try a British Ale yeast like Wyeast London Ale III to get some of the fruity esters.

Yes, you are reading that correctly. Lots of late hopping = tons of flavor and aroma. You won't be disappointed.

Thanks for the tip. Let us know how it turns out!

I was admittedly a little bit loose on the OG. Somewhere between 1.074 - 1.080 will get you in the ballpark. My first go at it left me with an OG of 1.082 while subsequent attempts were in the 1.074 - 1.076 range.

I've stepped up from the can many times using the same method. The amount of yeast that you begin with from the can is debatable and frankly, not that important when stepping up to much larger amounts. I start with 150mL of 1.040 wort (15g of DME in 150mL water), then step it up to 500mL...

Yes, I definitely cultured from a Heady can and I'm still working with samples frozen in August. I'm also not sure what kind of yeast Lawson is using but I would surely try to culture from a can of SoS if you're able. Please post back with results if so.

I just brewed this again with a minor modification that I found to be a nice change: instead of dry hopping, use all of the hops allocated for the DH and add them to the whirlpool. Yes, it's a HUGE whirlpool but I think the flavor is enhanced and the aroma is not compromised. While I'm sure...

I've been able to achieve excellent results every time with this method (for 5G of beer): 1. Cold crash beer in fermenter for 24 hrs. 2. Transfer to purged keg. 3. Add 5g of gelatin to 500ml of room temperature water and allow it to bloom for 20-30 mins. 4. Microwave in 20 sec increments...

I recently posted a Lawson's Finest Sip of Sunshine clone using Conan. It was delicious... assuming you don't mind a heaping pile of Citra hops in your brew!

I've just realized that the basic stats being asked about by you and headley are not showing up on the mobile site. I will edit the post for redundancy ASAP. In the meantime, the desktop site has the recipe in standard format.

Ditto on the YeastCalc.

Batch size was 6G at about 75-80% efficiency. Dry hop was 3oz total split in half. This is very close to the original. Because Lawson is continuing to tweak the recipe for SoS, the batches vary and the last glass I had locally was not quite as good as the clone. Try it out and let me know...

Thanks for the reply, Martin. Any insight as to why I'm getting wildly different results when inputting the exact same parameters into both Bru'n Water and Brewer's Friend? I do have a pH meter on order but the difference in predicted mash pH between the two has me completely stumped. I...

The next logical step. The difference is bothering me though.

Using the exact same input parameters for both programs gives me completely different outputs. Clearly user error. Just not sure where I'm going wrong. Brewer's Friend is predicting a much higher mash pH than Bru'n Water.