« on: March 28, 2012, 07:38:01 AM »
I brewed this last night with just a few more changes to the hops. The local shop didn't have cascade in stock so I used centennial. I adjusted the amounts based on the alpha listed on the bags to be about 37 IBUs (this is what SNPA is so I figured that would be a good number).
Ended up with .5 ounce magnum at 60
.25 ounce centennial @ 15
.25 ounce citra @ 15
.25 ounce centennial @ 5
.5 ounce citra @ 5
Plan to dry hop with 1 ounce citra and .5 ounce centennial.
Repitched yeast from an SNPA clone from 2 weeks ago, at about 60/61F and just let it rise naturally to 68 (it was at 66 this morning). I know some people do this in increments but I'm being lazy here.
The beer gods really didn't want me brewing last night, spent forever looking for the false bottom to my mash tun...then looking for my lighter...jeez...but at least I was rewarded when I checked my mash temp and it was dead on at 155F...thank you Brewsmith!
Still not able to dial in the mash pH. I've resisted taking everyone's advice and ditching Jacksonville's tap water but I think next time I will just do like richardt told me from the start and get my water from Publix's RO machine, and no more mixing 50% distilled just to get the hardness down.
It smells and tastes great! Thanks to all for the tips/suggestions. Hopefully this will turn out well, I'm hoping it will be ready by April 14th for a local club contest, but I'll have to bottle after only 11 or 12 days for it to be carbonated enough...