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Dance off

count me in!

I would also say Citra/Simcoe on this one. I would think 1.5 oz of each would do the job and not over power it.

Cool deal, thanks for the feedback. They should be ready in a couple weeks!

Question for you all. I am getting ready to harvest my centennial and nugget here in a few weeks and would like some direction, I'm hoping you guys can help. I have never used my own wet/fresh hops before let alone harvested them. Should I harvest some sooner if I am going to use them fresh or...

Welcome neighbor! :mug:

DFH Ta Henket - it seriously tasted like someone drained the liquid out of a can of Rosarita refried beans. I get what they were going for, and my hats off to them for taking that risk... but this one was BAD. Not to mention it set me back $20. Lesson learned.

I'm in~

I wouldnt oxygenate the wort again, just pitch the vial of yeast/starter if you need to do so. It could have already started but not showing any real signs - bubbling air lock, krausening, etc. I had an ESB with 007 I brewed a few weeks back that was doing the same thing, I just pitched an...

+1 - give it another day or so to take off. Ive had a batch or 2 that took closer to 48 hours before fermentation kicked off. RDWHAHB my friend! Worst case scenario you could pick up another vial and pitch it in.

I think you should be fine man, just take it slow. Too much rocking could aerate the beer.

Welcome from the west side!:mug:

I use 1/2 silicone hose with my plate chiller. Its high temp and super flexible. Runs about $3 a foot but way worth it. http://www.midwestsupplies.com/1-2-silicone-silcon-hose-per-foot.html

+1 - yup, you should be fine.

Agreed 100%

Try putting it in boiling PBW. I boil it for about 15-20 minutes. I do it to mine every few brews and end up getting a ton more trub out than I do soaking and flushing it. Hope that helps cheers.

Yup, looks good.

I let mine sit for about 3-4 days at least with a decent amount of pressure (15-20lbs).

Also with a mash temp of 170 or higher you are more apt to extract tannins causing higher bitterness and astrigency. Granted the mouthfeel is going to be great, you will have higher bitterness. You may want to consider dropping your strike water by a few degrees as well to see if that helps.

Welcome aboard! Cheers!