Your thermometers were "off" compared to what? What was your reference temp?
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Typically speaking, when I want the characteristics of two or more yeasts in a beer, I'll ferment them separately and blend the beer together after fermentation. This way you'll be able to achieve the desirable characteristics of each yeast in a desired proportion in the finished beer. I recently used this technique for a BDS using Trappist and Abbey Ale yeasts. Amazing results.
Before removal, I do pump OxiClean and then StarSan through it...
Getting ready to partigyle. According to Noonan, you are supposed to collect 13 qts sparge runnings and heat this for the second mash's strike? do I got that right?
Sometimes I do line the bucket with a grain bag and lift it out slowly aftewards to pull almost all the hops/trub out.
That comment was not made to me personally. It was said to all the homebrewers during the "awards presentation" And he was very clear in his statements. Most of us kind of looked at ech other, and wondered......
Citra, Simcoe, Amarillo - not so much.
Crystal, also. John said that if they weren't growing their own Crystal, there would be no Brutal this year.