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Made another batch of this. Going to drop it into apricot purée after it us done in primary.

I'm in!

Father of three here. I hear ya on stuff happens!:)

I chilled mine to about 67 and let it free rise in 70 ambient... That being said I don't really know when mine tastes like yet. :)

That was mashing in at 152 and fermenting at ~70-72. So I didn't try for that low... I was hoping it would go to ~1.009-1.011. It is kinda insane how low it went.

I just had a batch of westy 12 go from 1.086 to 1.001 with 545.. it can do insane attenuation. It was Crystal clear when I bottled it yesterday.

It definitely is a little warm right now but it still needs to condition and age. That being said it came in at 10.9% and I have had 7-8% beers that tasted more boozy then this at bottling time. I'm fairly confident that it will calm down with a little time. Don't really plan on drinking it till...

Didn't taste any when I was bottling it. Definite Belgian tones but nothing that would indicate an infection. Nothing abnormal during fermentation or while it was bulk aging for the month in the cold cellar either.

Holy crap.. a month later gravity is reading 1.001. never had a beer dry out that much.

Well it nearly maxed out my mash tun to do a 3.5g batch but it is boiling!

Vance what temperature are you dealing with?

Where in Canada are you? A lot of the shops in Ontario have lbs of citra.

Made another batch today for a camp in July. Mashed in at 151 to dry it out a bit more.

I didn't find it too much.... I have had three friends try it so far and they liked it as well. Citra hops are fairly assertive that might have balanced it. That being said I have read the same. Also read people going as high as 12% in some brews without it being overwhelming... definitely need...

So this worked out really well. I replaced 200g of pale with 200g of white wheat malt for some head retention. Otherwise as written. Only change I'm going to make is to mash a little lower. It mashed at 154 and finished at 1.017. Going to drop the mash temp to 152 to make a slightly more...

Below is pasted the most comprehensive malt substitute chart I have found so far. Give the various brands and the equivalents. http://www.brew.is/files/malt.html

I usually ferment in the 64-65 range so hopefully it works out :) make a slight change. Traded out 200g of 2 row for 200g of wheat to add a bit more head retention. Brewing it up today!:)

Assuming that is all yeast with little to no trub(and it looks that way) you should have lots to make starters from.

Recipe Specifications -------------------------- Boil Size: 17.49 l Post Boil Volume: 15.60 l Batch Size (fermenter): 14.00 l Bottling Volume: 12.50 l Estimated OG: 1.046 SG Estimated Color: 6.3 SRM Estimated IBU: 24.9 IBUs Brewhouse Efficiency: 75.00 % Est Mash Efficiency: 80.4 %...

Just did my first SMaSH on the week-end with MO and Falconers's flight. Though I guess with Falconers's being a blend it only half counts.:)