Thanks for posting that. More would be welcome.
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I think you're missing the most obvious solution. Why are you sticking your volume measuring device into the wort? Why not measure from a fixed point on the top of the tun? You still calibrate it the same way, but you don't have to immerse anything.
Surely, you brewmeisters have tried Lagunitas "Lil Sumpin Ale" which they graciously proclaim the use of Westmalle yeast. I'm in love. I could die an alcoholic now, with a clear conscience, saying "I have attained".
But to practical matters, I want to steal it. Is it Wyeast 3787, High Gravity Trappist Ale yeast? Does White Labs have an equivalent? Wow, talk about head over heels! That is some good beer!
I get best results dry hopping at room temp for 3-5 days and then cold crashing for a week. It works slower at lower temp.
Thanks for pointing that out, I didn't know that. Still, the recipe will turn out fine as is. There's a corn phobia in the brewing world and while I don't use it ever, I don't think it's wrong for new brewers to find things out for themselves. Cheers, jYou can use corn in a Bitter recipe with good results, and I sometimes do. Plan to make another CAP soon, so no corn phobia.
Thank you that is very helpful. Are there any specific hops you would recommend as well? Or do the % of Alpha Acids have any influence?