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Love this beer. Great clean hop flavor and aroma. Does anyone know or recognize the hop varietal used? I've searched a little for a clone recipe, and can't seem to find one.

The hops I have on hand include Magnum (lots), Hallertauer Tradition (1oz) and Saphire (1oz). My plan was to bitter with the Magnum, and use a 50-50 mixture of the Hallertauer and Saphir for flavor and aroma additions. You guys think this sounds OK?

bump Could anyone let me know how to read RGB values in excel?

Is there a built in excel function to read those values, or do I need to download something?

Could someone explain how to me how to map those hexadecimal numbers to colors in excel? Is it possible? Also, any chance someone has an excel spreadsheet with the SRM color scale conditionally formatted into a cell? This would mean you enter the SRM value into the cell and the cell would...

WLP400 exhibited some strange behavior for me as well, and I just wanted add my experiences to this thread: 0.5 L starter, stirred Mashed at 154 Pitched and began fermentation at 168 -12hr lag time, bubbled regularly for 5 days -@ 5 days: fermentation activity increased dramatically...

I have my kegerator set to 50F which is the temp I'll be fermenting at. You think this is cold enough to floc out the yeast?

So today is brewday. My starter has been going for 38hrs. Yesterday there was some activity, and this morning was high krausen. Seems I have 2 options at this point, and I am split as to which one to pursue: 1) Crash cool now (over 10hrs) so I can decant and pitch yeast when I'm done...

I made a 3 gallon (huge, I know) starter on Friday night, and I am planning on pitching Sunday night (48 hrs). I am planning on cold crashing the starter and decanting the beer before pitching. 2 questions: 1) At what temperature should I cold crash? Is 50F too warm? Since 50F is...

Wanted to get some of your guys input on what I'm doing: I'm making 5.25 gallons of 1.050 lager. My plan was originally to brew 10.5 gallons, but I do not have enough yeast since I'm brewing Sunday. I have 3 vials of white labs yeast that is 6 months old (only 14% viability according to Mr...

I am planning on brewing 10g of 1.050 lager this Sun. Using 2 fresh vials, the Mr. Malty pitching calculator calculates that the starter volume should be 1.43 gallons with a stirplate. My question is this: Do you guys think I have enough time (2-3 days) for the starter to 1) ferment out...

Do you get a lot of flavor from "wet hopping" or mainly aroma, like you would if dry hopping. Seems like you'd get both, but I've never tried before. It may seem crazy, but it looks like this beer's goin down at only 2 weeks. It could probably use another week or two for it to mellow out a...

I've been thinking of tossing in around an ounce of fresh orange zest to my wit that's carbonating in a keg right now (of course, I'll use a hop bag). Anyone try this before with good results? Should I expect to get mostly aroma, or flavor as well. When brewing the wit, I tossed in about an...

I pitched a large starter between two 5.5 gal batches a few days ago. One of the batches is fermenting much more vigerously than the other. I am guessing it's probably because I did not split the yeast equally between the batches when I pitched. Do you guys think it would it help to skim some...

Wouldn't a finer crush be more likely to cause a stuck sparge?

I'm planning a brew tomorrow which will have 60% wheat and 8% oats. My LHBS doesn't have any rice hulls, or apparantly anything else that might help with a good runoff and prevent a stuck sparge. Does anyone know of anything else that might help in this dept. Thanks.

It's been in secondary for over a month. If I don't add yeast, is there a risk the beer will never carbonate?

I just made a 9.5% belgian ale and I'm bottling today. I was wondering if it was really necessary to add fresh yeast to the beer when bottling with sugar. If so, how much is generally added to 5 gal. I'm not concerned if it takes a little longer for the beer to fully carbonate w/o fresh yeast...

I added 3 lbs of cherries to the secondary 2 1/2 days ago and there's still not a bubble of activity. I added the cherries in a grain bag, which I think is most likely the problem. Still, the yeast should be able to move freely into the bag. Also, I added the cherries whole, so this might also...

It's a pretty dark beer (30 srm) so I'm not too concerned about clarity, mainly the difference in flavor.