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Your numbers look pretty good. I calculated percentages from an Alchemist brew sheet. For a 6 gallon batch at OG 1.076 with 74% efficiency, I got these: 14 lbs Pearl (86%) .65 lbs Caramalt (4%) 1.6 lbs Dextrose (10%) They actually use 158 lbs Dextrose

I'm surprised it finished that high. Although, 10% of the fermentables in the Heady Topper recipe is corn sugar, which I didn't see in your recipe. The corn sugar should result in a drier beer with a lower FG.

Wow - 9 varieties into the dry hop! It looks like the fermentation went perfectly despite the low pitch rate. With that OG, I'm guessing it'll finish a little lower still. Are you doing a cold crash?

I think that's just coincidence that those numbers add up to the OG. Those are the deg P you should be reading daily from your hydrometer test from day 1 to day 4. Fermentation should be complete at 1.010 on Day 4. And the key is to ramp up the temperature over those 4 days to achieve the deg...

They pitch 8x106 cells/mL from a starter of 5.5 gallons into 578 gallons. I think the curve is an increase in temperature from 68 to 70 or 72 over 4 days aiming to achieve the specified degree Plato on each successive day.

They pitch at 68 and readjust daily to follow a curve that I don't understand: DAY 1: 8.5 deg P 2: 5.5 deg P 3: 3.0 deg P 4: 2.5 deg P

I saw that on their site a long time ago and it didn't sound right. I sent them an email for clarification and they responded to say it was confusing the way it was written and actually was 6 lbs total, not 6 lbs in the dry hop. 16 oz dry hop in a 5 gal batch would be nuts!

I have to admit that the Conan cultured from the can had more of the stone fruit (mostly peach) character than either Omega DIPA Ale or London Ale III had.

I was watching the Chop & Brew video and what caught my attention was when they asked John Kimmich about Conan. His answer got into how many generations they use. I believe he says that after 10 generations "we buy more". That could mean someone is banking it for him, or it could mean that...

It's a valid source.

Kimmich cellars HT for 14 days at 39F. However, I don't know if that means that the dry hop begins at the lowered temp or not.

Good catch. It's actually a 'Big Mouth Bubbler', which has a 6.5 gallon model. My last batch was right at the 6 gallon mark and it only blew off for 1/2 a day or so, although it was a pale ale and was fermented pretty low. With trub loss, I bottled 58 12 oz bottles.

Do you do this with chilled wort? Or while it's still hot, then chill afterwards? If cool, any infections? I have a hop spider that I built but don't use due to my preference for not using hop bags during the boil. But I've found that paint strainers don't really contain very much hop...

The current iteration of the recipe has Azacca, Lemon Drop, Kohatu and Mosaic, plus I'm undecided right now on the bittering hop (maybe warrior). Using 1 oz of Warrior at 60 min, with all my late hop additions and hopstand, BrewCipher spread sheet shows the IBUs at 73 - and ABV is 8.3 - so...

I'm trying to figure out what to do to deal with hop debris in an upcoming extremely hoppy DIPA batch that I'm designing. I'm planning to use a total of 12 oz of pellet hops in the boil and hop stand, plus another 6 oz dry hopping. I want to get 6 gallons of wort into my 6.5 gallon better...

Images from an actual brewsheet

I'll be brewing my first batch of the year on Saturday, my "Green Mountain IPA". It's a simple all-grain recipe I made up. I originally used yeast from Bells Two Hearted bottles, but this time I'm using Wyeast 1318 - London Ale III. Sure hope it comes out nice. It was my most popular batch...

Super well written article. I'm curious, how many pounds of grain can your 11 gallon pot handle doing full volume mash?

Looks like a bit of a sufferfest until you actually get inside - no drinking, no smoking, no pissing off the locals. But damn!, it looks like a good time once you're inside! For 3 hours at least... I'd do it if I still lived in Cali.

Seems to me 50 lbs isn't that much. I brew 6 gallon batches and typically use 15-18 lbs of base malt in most batches. I target 7-9% beers and have pretty low (65-70%) efficiency. So, for me, that would be enough for 3 batches.