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Knowing nothing about that beer, if I was going to use those 4 hops I'd whirlpool 2oz. ea. Bravo and Mosaic, and dry hop 4oz. ea. Galaxy and Mandarina. The Mandarina will probably get trampled by the Galaxy, but still add to a pretty orangey-sounding profile.

Having not used it, my best guess based on being STA1+, temp, attenuation, and vigorous blowoff, is it's London Fog and Sacch Trois (WLP066 + WLP644).

Sample yesterday 15 days post-brew was still a bit green and under-carbed, but it's certainly Nelson-forward! I'll post up more info when it's ready.

Because of course he's from Pittsburgh. I had these in memory because I too was recently deciding how to use my Nelson. I couldn't bring myself to "waste" it hotside though, so I went with I7 and Chinook, 3 lb/bbl Nelson added near terminal, and a hint of other NZ hop oils after.

Well Mr. Kimmich likes your way: (Sorry for the FB links, couldn't find #56 elsewhere.)

Code me please!

It should probably work in the Excel app, and/or you can use OneDrive / Excel Online.

Thanks for the info! One minor point, I think 3.8 should be ~26% more acidic than 3.9, as 1.26^10=10

Sorry, I guess you could consider that more than one thing: 1) Your process up thru first dry hop. 2) When fermentation is close to complete, I tie 2nd dry hop bag to dip tube, CO2 purge keg thru dip tube, fill keg thru dip tube (with warm/uncrashed beer). 3) Purge keg headspace for good...

I'll mostly agree with Azura - this isn't as extremely hoppy a recipe as you might expect from the name. But changing one thing should move you a long way in the right direction - keg warm on day ~7 with your 2nd dry hop bagged in the keg (spunding valve recommended). I couldn't find it - what...

Have you tried using WY1968 but pushing for reduced esters, e.g. overpitching @ 64F, and maybe fermenting under pressure? I'd think it could be clean enough to hide in a porter.

I would start at 16:1, with 202F water, and adjust from there.

Interesting, I've wanted to get some more attenuation out of 1318. Do you know whose product it is, or what's in it?

No offense but at 88%aa with 1318 that must be some miracle nutrient! Any details you can add?

My digital refractometer measured a DDH Melcher at 7.7 For 7.2% ABV, my rough maths put it at 1.067 -> 1.012 (82% AA), which sounds about right for WLP007, low mash, and a bit of sugar.

Thanks! We also have a couple shifter knobs and a 50 cal round! (empty I think...)

I just finished this DIPA: 60% 2-Row 20% Flaked Wheat 10% GNO 10% Sugar 8 oz hops at FO 8 oz in fermenter after primary action First Gen WY1318 didn't want to pass 78% apparent attenuation so it's a little too sweet, but otherwise tasty. DDH Melcher on the left for inexact...