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9/6/18 Brew day 5 gallon Brut IPA based off Social Kitchen recipe with minor changes - lower IBU using WP hops and WLP644: 8 lbs pilsner 1 lb flaked corn 14 oz minute rice 60 minute boil Added powder enzyme to wort after sparge around 140F. Enzyme rest 1 hour SG: 1.056 BS has an approximate...

Fresh raspberries and boysenberry puree. Racked from a 6 gallon oak solera.

NEIPA DDH Citra and Mosaic

I know this is an old thread but searching for a couple vinnie nails. Two 1.5" and two 2". Will gladly paypal $2 for the four if someone wants to help out. Thanks in advance.

Has anyone used WLP001? I have a yeast cake opening up. Looks like it has similar attenuation as WLP007 with a high alcohol tolerance. Ferment on the low temp end. I would wash and re pitch since its in a carboy and I cannot scoop up some slurry. Thanks

Correction... just looked at my notes again. My gravity reading was 1.008 9 days after adding the limeade (Day 12). It was 1.002 when bottled (Day 22). I slowly released CO2 out of the chilled bottle and poured. It took a good 5-10 minutes. Did not disturb the bottom sediment like it would if I...

Here is the deal.... brew day normal. SG 1.046. Pitched (Hefe IV) yeast at roughly 70 degrees. Great airlock activity for about 2.5 days after about a 12 hour delayed start from pitch time. Airlock activity minimal if any after 3 days. Took sample with 1.002 reading (Day 3). Added room temp...

Any thoughts on the proper carb vol using corn sugar? I still bottle and wanted to get some feedback on carbonation. Thanks in advance.

Has anyone used a Wyeast 3944 belgian wit strain versus the recommended Hefe IV yeast? I have a yeast cake that is about to open up. Any thoughts? Can I pour my wort directly onto the yeast cake or will it be better suited to wash the yeast and re pitch? Thanks in advance.