I plan to transfer over from my 10 gallon corny to the 5 gallon tomorrow. Obviously the beer is quite green and I haven't done a side-by-side, but I think I am close? Samples are yeasty, but taste like chinook goodness! Went to KC over the holiday and have restocked my AB supply so I am ready for some taste testing!
@TimmyR. I can't say I have ever had an issue with WLP007 under-attenuating. I rarely get below 78% with that yeast. That being said I always prepare an appropriate size starter of fairly fresh yeast, aerate 1L of O2 for 1 minute. I pitch at approx. 66F and let it free rise to 69F and hold. The minute I see the temp starting to stall I know fermentation is almost complete so I get it to a warmer temp immediately so that it can finish out. That is generally at about 60 hours after pitching.