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Oh hell yes. This is some good stuff. I still have half a bottle of this from the last time I went to Michigan.

New Holland is a great and underrated brewery. They also do distilling. Their BA RIS "Dragon's Milk" kicks ass and it's easy to get in most of the Grand Rapids area.

A very important thing to consider is storage, handling, and bottling procedures. This can be a cause for a great variability between bottles of the same batch, thus contributing to fluctuating scores. Bad bottling procedure may not be readily apparent, but bad storage or handling by the...

If the yeast have already flocculated then you are pretty much stuck. I'm not so sure that they will clean up with a temperature rise if they have gone to sleep, even if you rouse them. Give it a taste before you worry.

I regularly get in the 80-85% attenuation range with the White Labs equivalent of that strain (wlp001). This holds true mainly to grists that don't consist of a lot of specialty grains (like yours above). This strain attenuates very well if the fermentation is ideal, and even with grists with...

Yep. I have an American wheat on tap right now with the same schedule, 7 days in primary and 3 on gas. It's absolutely wonderful and no off flavors. Sent from my iPhone using Home Brew

I'd let the yeast mostly clear on their own before cold crashing. That way you know that they are done cleaning up undesirable fermentation by products like diacetyl and acetaldehyde. You don't want to cold crash when they are mostly still in suspension because they are likely still working on...

Belgian bottles will hold 4 vols but that's a bit high for saisons anyway.

This strain and 007 are freakishly fast. 2 days seems a bit extreme but I'm not too surprised, especially since your ambient temp was 68F. I'd be on the lookout for diacetyl. 002 without controlled temps at the end will floc out before cleaning up diacetyl. If you were only controlling ambient...

4-6 days to FG for me for ales unless it's a huge beer. Heck, some of my beers are already kegged by day 7.

A dual pressure reg would be good but you need to make sure your serving lines are the right length when you change up your pressure for different beers. I have a manifold and 1 regulator so all my beers have to be carbbed the same in my draft system. For that reason I usually keep American...

Carb volumes are big and often overlooked. Usually people do the standard 4oz for all their beers and call it a day. This won't cut it for most Belgians and wheat beers (both German and American). Some Belgians, like Golden Strongs, need to be carbbed to around 4 vols. Definately a different...

See! Good beer can be made in less than a month with a healthy fermentation and the right recipe. Great job! I have been preaching this on here for months and have encountered a lot of people that dismiss the notion almost immediately even though they obviously haven't tried it. I currently...

This is why I like local competitions where I can drop my bottles off, and even though I feel good enough about my process to ship my beer, there's some peace of mind about knowing that your beer was handled properly up to the drop off site. I work for UPS so I know what those bottles would go...

True, you have less control over the fermentability of extracts; however, when I used to brew with extract I could get down to 1.010-1.013ish with my IPAs. The key is to use high quality extract, limit unfermentables in your recipe (don't go crazy with crystal malt or carapils), and have a...

I prefer WLP007 in an IPA over WLP002 that extra attenuation is perfect for this style.

If you speed carb in your keg and have a healthy and controlled fermentation, then you can have this beer ready to drink in less than two weeks. It will definitely be ready to drink in 4 1/2 weeks, and it will be a lot more clear as well. WLP001 should be completely done in 9-11 days if you...

Ugh, I've tried kegging on brew day before. It's nice to get a lot done in one day but it's a lot of work!

Are you getting your roasted malts from the same manufacturer? Different malts, especially roasted malts, vary greatly between maltsters. For example: Simpsons Chocolate: 375L-450L Briess Chocolate: 350L Hugh Baird Chocolate: 450L-550L This makes a huge difference since the time and...

Not brewing today. I brewed an American Wheat last weekend, so I will be kegging today and also cleaning my draft system. I will be brewing my American Stout next weekend.