Recent content by Battles4Seattle

11,654.5 +5.5 American Amber = 11,660

“While looking for new and unique hops for our 9th Anniversary brew, I turned my focus to New Zealand and discovered a hop called Green Bullet,” explains Chuck. “Given Green Bullet’s brightly floral, piney, pungent, and spicy characteristics, it seemed almost tailor-made...

I personally wouldn't blame the bottles. 22oz are my preference and I've used 12, 16, and 36 as well. Are you using a new capper or old caps? What temperature are the bottles being kept at? They may take a bit longer than a 12 oz bottle but it should have some carbonation at 3 weeks.

If you do not pinch the appropriate cell count you can overstress the yeast which can cause off flavors. It can stall fermentation meaning it will finish too sweet. Yeast is finicky so it needs several things to perform it's job well, cell count, appropriate temperature, and the right sugar to...

I was counting it as a Crystal. Thank you chickypad!

So I'm thinking 20% crystal malts will be a tad too high so if I drop the crystal 75 to 1 pound it will be 17% and ~13srm. Maybe use a darker crystal?

This is what I have so far. I'm mostly concerned about the grain bill. Title: Princess Scarlett Author: Mitch Brew Method: All Grain Style Name: American Amber Ale Boil Time: 60 min Batch Size: 5.75 gallons (fermentor volume) Boil Size: 7 gallons Boil Gravity: 1.050 Efficiency: 70%...

Totally with you on the time! You still have a pager though? My wish list; Kegerator supplies (wife bought me 2 corny kegs but nothing else over a year ago) Fast read digital thermometer Pump Wort chiller Spigot for my kettle Brewing Element books Don't really need any of it though...

50,381.5 + 7.5 Bounty IPA = 50,389 gallons

No way, my 5 gallon IPA recipe has 8 ozs of hops and 75 IBUs with a SG of 1.065 I use 2oz at 15 and 0. 4oz dry hop. Your recipe looks very tasty.

He did get about 68% attenuation which could have something to do with his fermentation temperature and like Yooper said it may or may not carb up.

Did he use saison yeast?!

Yeah a week at the same FG.... That beer is cooked and IMO will not carb unless you add tabs. It has no more fermentable sugar for the yeast to consume sooo no carbonation. No reason to dumb it though.

The yeast slurry probably just ate all the sugar. Yeast can be refrigerated for quite a while and when more sugar is introduced it does it's job. You don't need to keep adding sugar or water or whatever you did to keep it alive. It is fine.

My recommendations are Enjoy By by Stone and Fresh Squeezed by Deschutes. They are maybe exactly what you are describing you don't like but they are my favorites. Titan IPA by Great Divide is great and that might be a good one to try. This is fairly bitter though but I'd say more dank. It does...