Puna Noni Sour

Time for some Radical Brewing!  When Bryan came to visit us from Oahu I asked him to bring an interesting and wild Hawaiian ingredient. Noni juice is what arrived. The noni fruit is loaded with carbs, dietary fiber, and a host of other micronutrients and phytochemicals. The Puna Noni juice label describes the product as a nutrient supplement with a suggested daily dose of about 1oz (should be about an ounce per serving of beer in the final product). Searching the web, you can find several noni homeopathic applications none of which have been thoroughly investigated.  From urinary tract infections to cancer inhibitors, noni juice seems to have a number of health benefits.  This beer might be the cure you're looking for! Apparently, the juice is already fermented prior to bottling so there might already be some interesting critters in the juice.  This would also explain why I didn't see a jump in OG after adding the juice.  For better or worse, I applied the juice after the boil so as not to disrupt the funkiness already present in this concoction.

Puna Noni Juice

This has got to be radical brewing, right Randy Mosher?  This fruit develops a strong odor as it ripens that give it nicknames like "cheese fruit" and "vomit fruit".  You'd never think that this species is in the coffee family!  According to the noni Wikipedia article, people will only eat this fruit during times of famine.  Well, let's see how it does in a homebrew.  Should be an interesting experiment and I have several glass carboys that are screaming for long-term projects.

Noni Fruit, Morinda citrifolia

Puna Noni Sour

Specialty Beer

BJCP: 23A	Date: 12/20/2011
Type: All Grain	Brewer: Sean
Batch Size: 5.00 gal	Asst Brewer:
Boil Time: 90 min	Equipment: Chillindamos Brewhaus
Est Original Gravity: 1.061 SG	Measured Original Gravity: 1.059 SG
Est Final Gravity: 1.017 SG	Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.9 %	Actual Alcohol by Vol: 6.4 %
IBUs (Tinseth’s): 38.1 IBUs	Est Color: 14.3 SRM
Total Hop Weight: 3.80 oz	Calories: 196.2 kcal/12oz
Description: The noni juice is dark brown and very aromatic. The flavor and aroma are hard to describe since I haven't had anything like this before. Definitely funky! Should put most recipes found in "Radical Brewing" in the tame category. I'll categorize this brew in BJCP Category 23 - Specialty Brew for its unusual and exotic fermented fruit ingredient and no definitive baseline style.
Ingredients Amt Name Type # %/IBU 8.40 gal SD/RO 50/50 Water 1 - 0.50 tbsp pH 5.2 Stabilizer (Mash 90.0 mins) Water Agent 2 - 8 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 3 65.6 % 4 lbs Munich Malt (9.0 SRM) Grain 4 32.8 % 3.2 oz Carafa II (412.0 SRM) Grain 5 1.6 % 1.60 oz Tettnang [4.10 %] - Boil 60.0 min Hop 6 24.5 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 - 1.20 oz Saaz [3.80 %] - Boil 15.0 min Hop 8 8.4 IBUs 1.00 oz Saaz [3.80 %] - Boil 10.0 min Hop 9 5.1 IBUs 1.0 pkg Belgian Saison I Ale (White Labs #WLP565) [35.49 ml] Yeast 10 - 3.00 qt Puna Noni Juice (Primary 0.0 mins) Flavor 11 - 2.0 pkg Belgian Sour Mix 1 (White Labs #WLP655) [50.28 ml] [Add to Secondary] Yeast 12 -
Mash Steps Name Description Step Temperature Step Time Mash In Add 13.42 qt of water at 173.8 F 152.0 F 90 min
Mash Type: Single Infusion, Medium Body, No Mash Out	Total Grain Weight: 12 lbs 3.2 oz
Sparge Temperature: 168.0 F	Pre-boil Volume: 5.95 gal
Days in Primary: 14.00	Primary Temperature: 65.0 F
Days in Secondary: 365.00	Secondary Temperature: 60.0 F
Days in Tertiary: 7.00	Tertiary Temperature: 65.0 F
Carbonation Type: Keg	Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI	Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F	Storage Temperature: 60.0 F
Notes: Added noni juice directly to the primary just before pitching WLP565. Saison I yeast was choosen for its known ability as an underachiever leaving food behind for the sour blend to do its work. 60 seconds of oxygen via diffusion stone also applied prior to pitching. No yeast starter used, single vial only. Started ferment at 65°F and insulated well to allow free-rise.  I will not ramp up the temperature like most saison fermentation profiles. Instead, I will let 565 do what it can before racking to secondary and pitching two vials of WLP655 Belgian Sour Mix I. Then, it will sit for a year.
Created with BeerSmith

Image Source:
Rodríguez, Wilfredo. Noni Fruit (Morinda Citrifolia).jpg. 2008. Photograph. Morinda Citrifolia. Wikipedia.org, 15 Oct. 2008. Web. 21 Dec. 2011. .

Lilikoi Wheat

This is my first writings about working with Hawaiian passion fruit but this is the third brew working with the fruit.  I also made a semi-sweet mead with lilikoi juice on national mead day this past August.  The lilikoi fruit is sourced from a great friend's backyard on Oahu.  Lilikoi is the Hawaiian word for passion fruit.  He crushes and strains the juice.  The juice looks like an intense orange juice.  The aroma is amazing and the flavor is very tart, citrusy, and tropical.  Huge props to Bryan who readily processes and ships this across the pond.

This past summer, I brewed a similar batch to this one as well as a Belgian Wit.  Personally, I think it does very well in an American Wheat but others at my homebrew club liked the wit better.  While the wit was more tart, I feel the fruit flavor and aromas were in better marriage with the malt and yeast profile in the American Wheat I brewed.  Part of me also thinks that beer fans are also more partial to any Belgian style over a style like American Wheat which can have a bad reputation as a "blonde ale".

I'm getting better with BeerSmith 2.  Like with most software, it has had its learning curve.  I still see calculated values that don't match my brew day.  Since the Chillindamos Brewhaus will experience a major upgrade in the future, I will invest the time at a later date to match the software with my brewing process.  I'm wondering if anyone else uses the software with MoreBeer!s SMART system?  Here's a description of the mashing process I'm adopting:

SMART is a method of maintaining or raising the temperature of your Mash. SMART stands for Step Mash Adjusted Recirculation Temperature. While the acronym is a bit of a stretch, it is a smart way of adjusting your Mash temperature without the concerns of scorching that can be associated with applying direct flame or use electric heating elements.

The way it works: By using a pump, you move liquid wort out the bottom of the Mash Tun through a heat exchanger (a copper coil) located in your Hot Liquor Tank and then gently return it to the top of the grain bed. This heat exchange is very gentle and will not have any caramelizing effects on the wort. Another advantage of SMART systems is wort clarity. When you are doing recirculation you are using the grain bed as a filter to remove particulate from the recirculating wort. This allows you to transfer already cleared wort into the Boil Kettle.

Passiflora edulis, the flower of lilikoi.

Lilikoi Wheat

American Wheat or Rye Beer

BJCP: 6D	Date: 12/04/2011
Type: All Grain	Brewer: Sean
Batch Size: 5.00 gal	Asst Brewer:
Boil Time: 90 min	Equipment: Chillindamos Brewhaus
Est Original Gravity: 1.057 SG	Measured Original Gravity: 1.059 SG
Est Final Gravity: 1.012 SG	Measured Final Gravity: 1.006 SG
Estimated Alcohol by Vol: 6.0 %	Actual Alcohol by Vol: 7.0 %
IBUs (Tinseth’s): 15.4 IBUs	Est Color: 4.5 SRM
Total Hop Weight: 1.00 oz	Calories: 194.3 kcal/12oz
Description: Bryan shipped a gallon of fresh lilikoi from his backyard. He crushed and lightly pasteurized the fruit. This batch is not as intensely aromatic and flavorful as the last two arrivals. Another good friend, ALF, says the acidity is so high that pasteurization is not necessary. I typically do a 70/30% grist ratio with my American Wheat recipes but stepped this up a bit in the pale malt along with a slightly higher mash temp to cut just a bit off the tart. This is the 3rd homebrew using Lilikoi juice and I also have a mead in progress as well. In my opinion, this is an outstanding fruit to work with for its aromatics, flavor, tartness, and hue contribution (a saturated orange juice color).
Ingredients Amt Name Type # %/IBU 8.03 gal SD Alvarado Water 1 - 7 lbs White Wheat Malt (2.4 SRM) Grain 2 63.6 % 4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3 36.4 % 1.00 oz Hallertauer Mittelfrueh [4.00 %] - Boil 60.0 min Hop 4 15.4 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 5 - 1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 6 - 1.00 pt Lilikoi Juice (Primary 0.0 mins) Flavor 7 - 0.50 pt Lilikoi Juice (Bottling 0.0 mins) Flavor 8 -
Mash Steps Name Description Step Temperature Step Time Mash In Add 12.10 qt of water at 174.5 F 152.0 F 60 min
Mash Type: Single Infusion, Medium-Light Body, No Mash Out	Total Grain Weight: 11 lbs
Sparge Temperature: 168.0 F	Pre-boil Volume: 5.95 gal
Days in Primary: 13.00	Primary Temperature: 65.0 F
Days in Secondary: 10.00	Secondary Temperature: 67.0 F
Days in Tertiary: 7.00	Tertiary Temperature: 65.0 F
Carbonation Type: Keg	Volumes of CO2: 2.5
Pressure/Weight: 12.27 PSI	Carbonation Used: Keg with 12.27 PSI
Keg/Bottling Temperature: 40.0 F	Storage Temperature: 40.0 F
Notes: At kegging, it was determined by Michelle (my senses were ruined by a recent cold) to add more lilikoi juice to increase aromatics, flavor, and tartness. 1/2 pint of juice was added directly to the keg. No secondary fermentation, went straight to keg. White Labs WLP001 used directly from vial, no starter. By the look at the bottom of the primary after racking, the yeast bed looked very frothy white and healthy. Certainly cleaner than most yeast beds after primary though could be due to lower trub amounts in primary. Lilikoi Juice likely added sugar content that contributes to the OG. It also changes the pH at each addition.
Created with BeerSmith

If this beer is remotely the hit it was when served at Andrew's engagement party, should prove to be a solid performer at our Annual New Year's Big Bear Bash.

Sources:

MoreBeer! "Analog S.M.A.R.T | MoreBeer." Beer Making Kits and Home Brewing Supplies | MoreBeer. MoreBeer! Web. 18 Dec. 2011.

Passiflora Edulis Forma Flavicarpa. Photograph. Passiflora Edulis Forma Flavicarpa. By Agricultural Research Service, USDA. Wikipedia,org, 13 Aug. 2006. Web. 18 Dec. 2011. .

Big Bear Fest Ale

I've brewed at least a dozen batches since my last recipe post (April).  While I've been trying to use software (BeerTools Pro and BeerSmith 2) to drive my planning and record keeping, parenting has only yielded occasional opportunities to brew, not to sit at the computer for hours beyond the brew day.  I have found myself returning to the days of scribbling my recipe ideas on sticky notes, scratching in amendments as I go, and piling the stickies at the computer for (possible) future data entry.  
Using brewing software has been time consuming.  I started playing around with BeerSmith 2 this past summer and found the learning curve about the same as with BeerTools Pro.  Instead of the software informing my brewing process, I have spent more time trying to train the software to match my measurements on brew day.  Overall, it has been a good experience that does lend to better planning but at the cost of blogging time, very un-chillindamos!

Using BeerSmith 2 for Recipe Formulation

One of the things I like using this blog for is posting my recipes.  I found that BeerSmith 2 has some built in reports for exporting and printing.  I also like that I was able to create my own custom report for specifically exporting to HTML for my blog.  At this point, the custom report is limited to specified variables but there's lots to work from.  Below is my working custom report that exported the recipe below:

BeerSmith 2 Custom Report

On to the homebrew.  This year is our 18th Annual Big Bear New Year's party and I wanted to brew something more extensive.  I have listened to a number of podcasts while brewing, working on the hop farm, and chillindamos.  On the Sunday Session, there's a great interview with Steve Dresler of Sierra Nevada who shares the recipe for Celebration Ale.  There's also a recipe podcast on the Jamil Show, Can You Brew It: Sierra Celebration.  This homebrew is inspired by these podcasts but as I always do in brewing, I wandered off to find my own celebration.

Big Bear Fest Ale

American Amber Ale

BJCP: 6B	Date: 11/19/2011
Type: All Grain	Brewer: Sean
Batch Size: 5.00 gal	Asst Brewer:
Boil Time: 90 min	Equipment: Chillindamos Brewhaus
Est Original Gravity: 1.072 SG	Measured Original Gravity: 1.060 SG
Est Final Gravity: 1.018 SG	Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 7.2 %	Actual Alcohol by Vol: 6.1 %
IBUs (Tinseth’s): 83.3 IBUs	Est Color: 13.9 SRM
Total Hop Weight: 7.90 oz	Calories: 201.6 kcal/12oz
Description: Inspired by Sierra Nevada Celebration Ale, here's my take on a special amber ale.
Ingredients Amt Name Type # %/IBU 8.70 gal SD Alvarado Water 1 - 0.50 tbsp pH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 2 - 12 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3 83.0 % 1 lbs 8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 10.2 % 8.0 oz Caramunich Malt (56.0 SRM) Grain 5 3.4 % 8.0 oz Caravienne Malt (22.0 SRM) Grain 6 3.4 % 1.60 oz Chinook [13.00 %] - Boil 60.0 min Hop 7 54.2 IBUs 1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 - 1.00 oz Cascade [5.50 %] - Boil 15.0 min Hop 9 7.8 IBUs 1.00 oz Columbus (Tomahawk) [14.00 %] - Boil 15.0 min Hop 10 18.1 IBUs 1.00 Items Servomyces (Boil 10.0 mins) Other 11 - 1.00 oz Cascade [5.50 %] - Boil 5.0 min Hop 12 3.1 IBUs 0.80 oz Centennial [10.00 %] - Boil 0.0 min Hop 13 0.0 IBUs 0.75 oz Cascade [5.50 %] - Boil 0.0 min Hop 14 0.0 IBUs 0.60 oz Columbus (Tomahawk) [14.00 %] - Boil 0.0 min Hop 15 0.0 IBUs 1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 16 - 1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 17 - 0.65 oz Centennial [10.00 %] - Dry Hop 5.0 Days Hop 18 0.0 IBUs 0.50 oz Cascade [5.50 %] - Dry Hop 5.0 Days Hop 19 0.0 IBUs
Mash Steps Name Description Step Temperature Step Time Mash In Add 14.79 qt of water at 168.9 F 154.0 F 60 min
Mash Type: Single Infusion, Full Body, No Mash Out	Total Grain Weight: 14 lbs 12.0 oz
Sparge Temperature: 165.0 F	Pre-boil Volume: 6.93 gal
Days in Primary: 10.00	Primary Temperature: 60.0 F
Days in Secondary: 10.00	Secondary Temperature: 58.0 F
Days in Tertiary: 7.00	Tertiary Temperature: 65.0 F
Carbonation Type: Keg	Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI	Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F	Storage Temperature: 38.0 F
Notes: Used homegrown hops, cascade was from Travis. Hops at 0 min were added to a Blichmann Hop Rocket used in the recirculation loop. I made two 5-gallon batches of this beer with an attempt to keep most variables identical. One batch was fermented with Wyeast 1056 and the other with White Labs WLP001. No starters, only original packaging (and process, smack pack) from the yeast manufacturer. Oxygen added for 60 seconds prior to pitching.
Created with BeerSmith

I borrowed a Blichmann Engineering Hop Rocket from a QUAFF buddy to give it a try and now it is on my list of must-have brewing gadgets.  I filled the rocket with homegrown hops at the end of the boil, connecting it to my recirculation pump.  I found it to be perfect for utilizing my homegrown hops.  I should also mention that MoreBeer!s metal shop has been employed!

Hop Rocket in action!

Is it time to employ the metal shop!?

Yes, please!

Oh beer!  I've been neglecting my beloved homebrew blog.  While daddy daycare has taken its' toll on blogging, my homebrewing didn't fall off the deep end.  This summer I did manage to have an insane hop harvest, fill all 10 of my corny kegs with homebrew, attend NHC, and host two beer events.  All this while taking care of the little one while my wife returns to work; I'd say mission accomplished.

Like many other obsessed homebrews, I've had a MoreBeer! BrewSculpture on my agenda since they were first available.  The budget seems to be closing in and any given incentive discount could trigger a call to MoreBeer's metal shop (there's typically a discount for the base sculpture during fall).

Stringing Your Trellis and Training Your Hop Vines

Here's a couple of great videos from HopsTV for all you hop growers out there. HopsDirect has been making videos on their farming process.  Farmer, Stacy Puterbaugh, provides a number of tips to the homebrew grower.

Check out how fast these guys are stringing the hop yard! A very simple knot is tied to the top guide wire at Boy Scout competition speed. Additional crew anchor the lines to the hop mound. Hops TV Episode 10: Stringing Hop Yard:


Stacy's soil is VERY different than what I have. Looks so soft compared to the intensely hard and rocky soil that I have to work with. Goes to show that hops can grow in a variety of soil conditions. Stacy shares very important information about the amount of water needed. Hops TV Episode 2: Training Hops and General Care:


Happy Hop Growing! I'm heading to my farm tomorrow for general maintenance.

Grow Some Hops!

Information Presentation on Growing Hops
Last month I gave a presentation to my homebrew club, QUAFF, on the basics of growing your own hops.  Several have asked for the presentation to be available for reference.   Here's the general presentation on growing your own hops at home.  Post any questions in the comments.  There were several good questions at the end of the presentation.

How do I see the speaker notes!?

I have speaker notes added to much of the presentation slides but in order to see them, you need to view full window and select Actions, View speaker notes.  Leave open the pop-up, it will change when you move through the presentation.  Enjoy!

To see the speaker notes, you need to view the presentation in a full window.

At the bottom, select Actions then Show speaker notes

Homebrewers' Rhizome Swap Next Year!
This season, I think I was able to provide rhizomes to about 20 homebrewers with the hope that our local homebrewing community also becomes a hop growing community.  If you missed it, I will have plenty again next year!  Fellow QUAFFer, homebrewer, blogger, and hop grower, Jeff Crane, suggests we declare an official rhizome swap every spring.  Should be a great way to kick off the season each year and recruit more homebrewers to be hop growers.

BetterBottle Volume Levels and More

5 Gallon BetterBottle Volume Levels

6 Gallon BetterBottle Volume Levels

I really need to just mark my BetterBottles for volume levels with tape or stickers.  The website for BetterBottles shows the volume levels (select "Carboys" from the left-side navigation).  Linked here is the volume levels for the 5 and 6 gallon carboys.
An even better BetterBottle would have volume levels already marked for the end user.  Just sayin!  It would have been really awesome if the volume levels were stamped in the actual locations with gallon (at least 0.5 gallon accuracy) and liter markers.
Product information on their website also indicates the nominal volume (5 or 6 gallons) reached at the bottom of the neck.
Overall, I really wish I would have thoroughly navigated BetterBottle's website before using the bottles for the first time.  I initially only looked at information for cleaning and sanitizing since my method cleaning glass carboys would end up scratching the internal surfaces (some use a brush anyway).  I really didn't look beyond their suggestions for cleaning and sanitizing.   
There's some other great information on the website that I would have also found very useful.  One immediate discovery one gains when using a BetterBottle for the first time is that the flexible walls create back pressure on standard 3-piece airlocks.  I typically use a bit of Star-San solution in my airlocks and really don't want this in my beer.  Lifting or moving a full BetterBottle can squeeze the internal volume causing positive pressure to be released by the airlock.  Once you put down the bottle, the pressure is reversed, creating a negative pressure internally.  3-piece airlocks are designed to only expel positive pressure from the bottle so when there's negative pressure, the liquid inside the airlock gets sucked into the bottle.  Very unchillindamos!  Better Bottle's website shows what happens:

Effects of positive and negative pressure on 3-piece airlocks using BetterBottles.

I've quickly learned to carefully use 3-piece airlocks with my BetterBottles and try to use bungs or vented silicon stoppers when moving the carboys.  BetterBottle has a product called a DryTap (select "DryTap Air Lock on the left-hand side navigation) that also avoids the situation above.
Another really cool use of their DryTap is for oxygen-free transferring.  Check this out:

Similar to using a Carboy Cap, BetterBottle's DryTap can also be used for oxygen-free transferring.

More applications or transferring can be found on their website, click "How-To Tips" on the left-side navigation of the site.
After using BetterBottles for a while now, I'm a fan.  Strong, extremely light, safe, and fairly easy to clean, homebrewers and home wine makers can't go wrong.  Of course, I'd rather have a stainless steel conical but for 5 gallon purposes, the BetterBottle is the best choice out there.
Speaking of cleaning these things, I'm likely going to get this Carboy Cleaner to get out the stubborn yeast build-up when PBW doesn't seem to be enough.  I'm simply going to buy the replacement pads and bolt them on my lees stirrer since it only gets occasional use.  Hopefully, using the Carboy Cleaner will make using BetterBottles even better.

Image Sources:
BetterBottle Product Images. Digital image. Better-Bottle Bottles, Better-Bottle Carboys, and Better-Bottle Fermenters for Home Winemaking and Home Brewing. High-Q, Inc. Web. 16 Apr. 2011. .

Some Like it Hoppy IPA, April 10 2011

The past three weeks have been amazing.  Our first child arrived and with it, an insane amount of excitement and a number of adjustments.  While my wife, Michelle, has taken the brunt of changes, I have found myself in a state of awe and chillindamos.  Knox will grow up in a homebrewery that I'm sure will also dabble in homemade sodas when the time comes.

Parenting skills harmonizing with chillindamos.

 Homebrewing has slowed down a tad but today I'm back in the game!  I made some subtle modifications to the last IPA batch, Stay Classy IPA.  I eliminated the 20°L crystal malt to add more to the German special malts, Vienna and Munich.  I also upped the whole hop Centennial addition and Amarillo to bring the flavor and aroma just a notch up (eleven).

Grain bags make great swaddles.

Everything else remained identical to the previous IPA.  Stay Classy IPA is still on tap and is great.  I bottled out a few for NHC but am a bit weary of how it will travel considering my inexperience with counter-filling bottling.  I bottled out a few extras to see how it will hold up come judging time.  Though I tried to blow out a pint or so of the trub at the bottom of the keg, some chunks are showing in the other bottles.  I suppose I'll find out in a couple of weeks when I get the judging sheets.

Knox's first homebrewing session!

Some Like it Hoppy IPA
BJCP Category 14-B American IPA
Author: Chillindamos
Date: 4/10/11

Size: 5.0 gal
Efficiency: 72.55%
Attenuation: 78.5%
Calories: 219.23 kcal per 12.0 fl oz

Original Gravity: 1.066 (1.056 - 1.075)
|================#===============|

Terminal Gravity: 1.014 (1.010 - 1.018)
|================#===============|

Color: 5.64 (6.0 - 15.0)
|=======#========================|

Alcohol: 6.81% (5.5% - 7.5%)
|==================#=============|

Bitterness: 121.3 (40.0 - 70.0)
|================================|

Ingredients:

9.3 lb 2-Row Brewers Malt
1.4 lb German Vienna
0.8 lb Belgian Munich
3.0 tsp 5.2 pH Stabilizer - added during mash
1.0 lb Rice Extract
1.0 oz Chinook (11.0%) - added first wort, boiled 90.0 min
1.0 oz Magnum (10.6%) - added during boil, boiled 60.0 min
1 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 15.0 min
1.0 oz Chinook (11.0%) - added during boil, boiled 10.0 min
1.6 oz Centennial (10.0%) - added during boil, boiled 10.0 min
1.0 tsp Servomyces - added during boil, boiled 10.0 min
0.1 tsp Anti-Foam - added during boil, boiled 1.0 min
0.5 oz Simcoe (12.3%) - added during boil, boiled 0.0 min
0.5 oz Citra (14.0%) - added during boil, boiled 0.0 min
1.0 oz Amarillo (8.5%) - added during boil, boiled 0.0 min
1.0 ea White Labs WLP001 California Ale (will change later)
0.5 oz Simcoe (12.3%) - added dry to secondary fermenter
1.0 oz Citra (14.0%) - added dry to secondary fermenter
1.0 oz Amarillo (8.5%) - added dry to secondary fermenter

Schedule:

Ambient Air: 60.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:14:30 Mash-In - Liquor: 3.44 gal; Strike: 172.11 °F; Target: 152.0 °F
01:14:30 Saccharification Rest - Rest: 60.0 min; Final: 147.5 °F
01:24:30 Vorlauf, bitches! - Rest: 10.0 min; Final: 146.7 °F
02:24:30 Fly Sparge - Sparge Volume: 5.33 gal; Sparge Temperature: 168.0 °F; Runoff: 6.0 gal

Notes

Small changes from last IPA, Stay Classy IPA. 70% dilution rate. 4 grams Gypsum, 1 gram Epsom Salt, and 1 gram of Baking Soda added to the mash. Chinook and Centennial hops are grown at our hop farm (IBUs estimated). Mash dilution ratio: 1.04 Tap, 2.41 Water Lady (3.44 gallons total). HLT dilution ratio: 1.51 tap, 3.59 Water Lady (5.1 gallons total). Oxygen added for 60 seconds. OG 1.066 @ 68°F. 1 vial to 900ml yeast starter. Will likely share this keg for NHC (unless thirsty for more IPA).

Results generated by BeerTools Pro 1.5.15

Anyone ever seen an ale yeast do this after fallen krausen?

Above shows an interesting phenotype from fermentation of the last batch of IPA.  I was planning on racking the new IPA on the yeast bed of the last batch when I saw this happen and delayed the brew.  No off flavors, nothing suspicious, just likely characteristic of this particular strain.  I'll know for sure if it does it again this batch.