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I've brewed this clone several times with great results. You will need to pitch about 330-340 billion cells which you can get from a 2 liter starter with a stir plate at an og of 1.036-1.040. 14 liter starter is way, way, way too much. Brewers friend site is good but I think you might have some...

That makes sense.

Congrats! :mug:

If you don't mind me asking, which analysis did you request and how much did that cost? I need to get a good water report to know where I stand with my Michigan well water.

Yeah, last year I thought I was going to be smart and show up around 10:00 am. I wanted to be the one of the first in line so I wouldn't have to wait around too long and be able to get back home and brew. Many others had the same idea. Wonder what time the line started forming this year?

Just brewed a Dragon's Milk clone yesterday and I decided to use New Holland's Beer Barrel Bourbon to be the whiskey I use for soaking the oak chips. It's the bourbon they put into the barrels after they age Dragon's Milk in them. Kinda full circle, ya know. Recipe was similar to the OP's...

I wasn't able to get down there this year but I have entered the past couple of years and I did a partial mash to add 3 gallons of wort to the 5 they have given you. I would then boil off to my ending volume of ~6 gallons. This is well with in the rules as you just need to use the 5 gallons of...

I live in GR as well and harvested a friends that he had growing up his 2 story deck. You might be getting pretty close to harvest on those wild hops around here. Never think to look for wild plants when I'm out and about in the woods around here. Will have to keep an eye out more often!

I heard an interview with the guys from Anchor Brewing on the Brewing Network and they had an interesting way to test out new hop aroma and a bit of their flavor. They took a bottle of bud light, removed the cap, placed 3 hop cones in the bottle, re cap it and let it sit in the fridge for 2-3...

One thing I've noticed about Centennial is that it doesn't age too well as compared to other, similar IPA's like Two-Hearted. But when it is fresh, Centennial is nearly impossible to top.

Congrats on making the top finishers guys! I ended up doing a Rye Saison with a touch of Citra in the late addition, but I used 3724 and it stalled out around 1.030 for nearly a month. Pitched some Notty to try to finish it out. Didn't finish until October 22nd so it had only 4 days to carb...

@janivar - It's only an 11 gram pack but I'd hate to waste it. @eckythump - So if I were to make a starter out of it tonight (approx 24 hours after rehydration) I could then transfer it back to a sterile container and refrigerate for longer term storage? i.e. a month or so.

Yesterday in preparation for pitching my yeast I accidently hydrate my package of Munich instead of the Nottingham like I intended to. I did not want the Munich in my IPA so I just rehydrated the nottingham like I intended and continue on. My question is how long will the reydrated munich...

Did you try the add-ons? I thought the same thing about not having enough grains to choose from but if you click on the add-ons button that is under the tabs you can import all of the Breiss, Weyermann and a bunch of other smaller maltsters. Not only can you add grains but you can add some...

BYO wrote an article on this very same process but in a partial mash system. http://***********/component/resource/article/511-countertop-partial-mashing It's what I've been doing for my transition to complete all grain.

Very good day indeed. Good luck in the dog eating contest. If you get a chance to stay for a bit tonight, the Macpodz are closing out the Garden and they are a good show. I must have been just a few people ahead of you in line.

The line wrapped around the flag. 78 years strong and still putting down the home brews! Asked me about this new thing called "Cold hopping" (as he called it). Talked to him about dry hopping for a bit.

Any one here show up? Just got back to Grand Rapids from picking up my wort. Heard about the line last year so I showed up around 9:40 to make sure I had my place. It was sprinkling so I sat in my car for a bit until people started filtering up towards the door. Made it to # 7 in line...

I would hesitate to use "Canned Air" since most of them have a bittering agent added to them to prevent huffing. Would hate for that to contaminate your brew.

Welcome! There's a lot of people from Michigan here. I agree, wait as long as you can hold out to sample but don't feel bad for trying a bottle or two along your wait. I couldn't stand the wait on my first batch so I tried a bottle every 3 or 4 days until it tasted really, really good...