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7548

Spot on and easy.

The liquid will not shrink a measurable amount when crashing from room temp to fridge temp, it is the gas in the head space that "shrinks". Minimizing your head space will reduce the amount of air drawn in. Calculate the volume of air drawn in by ideal gas law. You can cap, the vacuum formed...

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They also suggest inoculation rates of 50-70 mil/mL as ideal. But empirical and "what works for us" are two different subjects.

Jamil and Chris Whites yeast book. Extracted and posted here: http://beersmith.com/blog/2011/01/10/yeast-starters-for-home-brewing-beer-part-2/

Excellent write-up, easy to follow, I will definitely freeze some cultures now, but one question. Why not just glycerin and freeze straight from the smack pack or WL vial? Looking at 1 month old liquid yeast you would have 80 billion cells in 125 mL (Wyeast example). You could fill 10 vials at 8...

Magnum vs warrior for bittering. Has this been tried and tasted yet?

I do get fruity from 1272, especially when you ramp up the temperature just short of ester production. That is a clean fruity taste, nothing offensive.

I had to sit out this round because I saw this after you posted. https://www.homebrewtalk.com/showpost.php?p=7498326&postcount=203599 How to win^

What's the general consensus on cascade and Columbus?

exploring-the-german-technique-of-krausening/

That is a surprising contrast.

Interested to hear your Citra/Columbus experiment. I see you 12 days primary, 3 day secondary, how long in the keg till the flavor peaks? My hoppy IPAs peak around week 6, I don't drink them sooner than that.

Summit produces tangerine, onion and garlic. I've never had anything but citrus and orange from Amarillo.

How many oz. per gallon did you FWH with?

I do not know of darkening related oxidation, I will research into this. I do know of haze producing oxidation reactions though, those sometimes can come off as darkening to an extent.

I don't mind the flavor, but in this style of beer I'd rather that component not come out. I've had some summit beers that you get a small hint of garlic/onion, but a huge tangerine. I wonder if there is a certain process or grams per gallon to achieve that. Such as different whirlpool temps...

Which can happen before krausen is settled and before beer is conditioned. But of course always check sg.