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Brewing Belgian IPA with Amarillo and El Dorado hops. My package of Wyeast 3522 Ardennes didn't swell up all day, so I pitched it into a vitality starter with leftover wort. It didn't do much over night ( a liitle gas), so I got another tube of WLP530 Abbey ale. On 3rd day, the 3522 starter...

Thanks! Aren't you glad I'm not a bridge engineer? 😁

1607. + 6 gal. Altbier =1613. (Doh!)

+ 5 gal Alsacian Ale w/Barbe Rouge hops =1052 gal.

475 gal. + 5 gal. English Pale = 480 gal.

I've had good success with pretty much your same method. I take refrigerated yeast cake and decant off the beer, then add some 1.030 wort from either DME and nutrient, or left over last runnings from mashing. (Both boiled and cooled.) I'm a shaken-not-stirred starter, so that for about 12-18...

A buddy dropped this off with empty bottles (that I’m filling today). Very tasty, perfect roast balance with silky smooth mouthfeel. Very easy drinking at 8%.

Really tasty HB American Pale Ale with Nelson and Amarillo

Oops, my bad. I was mesmerized by the grape ales and Euro format:p

^^intriguing grape ales - now I'm curious! + 5 gal Nelson Pale Ale = 3037.5 gal

Welcome back to the obsession!!

+3. gal Russian Imperial stout +5. gal English Pale Ale = 2,501 gal.

Yes! Works fine in my experience. You'll get a chance to compare bottles in fridge continuusly to late starts.

I just fell in love with wY1099 Whitbread Ale yeast. Our club just filled a whiskey barrel with Russian imperia stout made with it. I repitched it into an English ESB. It has nice fruit esters at 69-72 F, which play well wth caramel flavors.

Concur with Max re SN and German 500 ml bottles. Another favorite of mine are Kona brewing bottles. 12-packs are priced reasonably. Bottles are durable an have HI islands embossed on bottom.

+ 5 gal Chieftain Irish Pale Ale clone = 635

My Irish Pale Ale inspired by Franciscan Wells Chieftain.

+ 5 gal Irish Pale Ale + 5 gal Dunkleweizen = 4354.5

Brewed up an adaptation of Franciscan Wells Irish Pale Ale. It’s pretty similar to SNPA. The key characteristic is the combination of German Tettnanger for a floral/herbal note and Citra to give new world citrus and tropical aromas. Chico strain yeast (I’m using Flagship) gives fruit esters...

^^This!!!^^^. :mug: