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Lemme clarify a bit: I've done a couple dozen beers in the conical in the garage at that ~ temp and have never had THAT sort of increase (usually I'll get 2-5 degrees increase from what I pitched at). 10 degrees just seemed shockingly high. So maybe it's just that strain of yeast (WLP007) that...

The details: I brewed an all-grain amber with a SG of 1.055. Pitched WLP007 (starter) at 70 degrees. 24 hours later, the probe inside the conical was up to 76 degrees. 48 hours after pitching it was at 80 degrees. (for context: the room's temperature is around 68-70.) Gravity reading at...

It's a good question. I'm no expert on the matter as I haven't bottled in quite some time, but I believe 'common wisdom' in this realm will say that the choice in priming sugar won't do TOO much to affect the flavor of the beer as it is mostly going to be eaten up to create the CO2. But a...

+1 on that!

That should get it done just nicely! Happy brewing!

Saaz would be a better direct substitute for Sterling than Mount Hood. That said, I personally used Hallertau late in the boil for my recent imperial pumpkin. And according to AHS, Mt. Hood is similar to Hallertau, so in that regard I think you'd be just fine in doing so. FWIW, I added them...

Well, I brewed something similar this past weekend without confirmation...and looking at other recipes across the interwebs, I deduced that it was most likely 1 tsp of EACH of the spices. I took a sip of the brew 3 days into fermentation and I do think I made the right call - for sure there is...

I'm not sure how to interpret the amount of spice listed above: is it 1 tsp of EACH of the following, or just 1 tsp COMBINED? (I'm guessing the former, but if I'm wrong, that would be quite the over-spiced brew!)

Nice! Truly can't wait til mine is ready. Went very simple on the malts and kept the yeast clean (WLP01) so the galaxy can really have a chance to shine!

UPDATE: My Galaxy Pale is 7 days into fermentation, and the passionfruit notes are most definitely coming through. It's currently sitting at 5.2% and tapering off. Should be one tasty brew soon!

As some have said, Citra is in that realm. Simcoe has a bit of pineapple, yeah? If so, then it's in that realm too. But there is this bit of passionfruit that comes through in Galaxy that I don't get from others. Give it a whirl...maybe do a single-hop simcoe & a single-hop galaxy to see how...

Oh please, PLEASE check them out. They are a wonderful hop, to be sure.

I had the privilege of drinking a few 'galaxy' brews with the brewmaster of pub in Sydney last year. He was a big fan of using them throughout the boil. And he made some excellent brews. He gave me about 4oz to bring back to the states, but I panicked before going through customs (had to...

Awesome. Look forward to seeing.

Ever get around to uploading pix of this? As a 'visual person,' would love to see before undertaking the DIY! (since this thread has been inactive for quite some time, will PM you if no response! :-)

It is sizable for sure. I do 10 gal brews and for MOST recipes, a 52 qt would probably be okay. But for high gravity brews, the extra sugars mean extra grains and water meaning more space! And actually, if you ever batch sparge, 70 qt is probably necessary no matter what 10-gal recipe you're...

That's the cooler I built my mash tun out of (actually bought a 2nd one for my HLT, too). Walmart.com: cheapest place I found it by far! Picked up a small-ish spade shovel from home depot that's GREAT for scooping out the spent grains.

Indeed the 2nd runnings (you're right, the iPhone wants to change that to rubbings--whatever the heck THOSE are) can be used- aka, "small beer." I did this once with an imperial porter, with the 2nd making for a 'small porter.' Worked out wonderfully!

...and judging by The Matrix way you've created your tap room (or the horizontal position you were in when you took the picture), it's never too early to have one or two! ;) Also, do I see an empty tap there? Get brewing!

What an awesome 'problem' to have!