Recent content by evanlee19

Going to have 4 ga going at 60 and will add 1 ga at 15 with the late dme addition. I've adjusted the hops to leave the .75 of warrior at 60, but reduced the 15 to .25 each and upped the flame out to .5 oz. Sent from my iPad using Home Brew

Brewing an ipa with extract and shooting for big flavor and aroma. Software telling me I'm at 79 IBUs. Planning to add 3lbs of the dme and start the 60 min boil and add the remaining 3lbs of dme and wheat @ 15. I know that less malt will lower the hop utilization of the warrior so should I be ok...

This was an amazing IPA. Turned out exactly like I wanted; smooth with a big time hop aroma and flavor. I will make this again for sure. Sent from my iPad using Home Brew

I'm planning to use 2oz of cubes and 16 oz of burbon. I may try the method of using a glass jar and putting it in the freezer at night and out during the day. I think I'll try soaking them for around 3-4 weeks and leaving them in the secondary for 2 weeks.

I'm looking for some advise about how long to soak oak cubes in whiskey? I'm making a porter that I am going to add medium plus toast oak cubes soaked in whiskey. I look around and northern brewer says to soak the oak cubes for 1-2 days. However, I've also read threads where some say to soak...

Thanks yopper. Going to take our advice about 15/10/5/ FO. But keeping FO at 2 oz (1 oz each of FF & citra) b/c I already measured it out and stuff. Can't have too much aroma.

Grain bill: 13lbs pale malt and 6oz fawcett amber IBU: 57

Trying to make a smooth ipa with a big aroma. OG is 1.062 FG is 1.019 Using .75oz magnum at 60 .5 FF and .5 citra at 10 1 FF and 1 citra before whirlpool 1 ff and 1 citra before immersion cool 1 ff and 1.5 citra dry hop Too much aroma. Should I back it down a bit?

Unfortunately too late to grab more hops as brew day is set for Monday. I have some simcoe I can add the the bittering if necessary.

OG is 1.062

Shooting for a smooth IPA with lots of flavor and aromoa. Keeping the grain bill simple, the hops are the star of this show. Looking for feeback on the recipe. Batch size: 5 ga Grain bill: 13 lbs Pale 6oz amber Hops: (magnum and FF are pellet, citra is whole) .75oz magnum @ 60 .5oz...

So following this idea If i was planning on adding at 10-5-0 w/ a 20 min whirlpool would it be best to do- 10-flameout-before whirlpool?

Hey Chap- What model is your mini fridge? Was there a "hump" in the fridge that had to be removed? I'm needing to get some fermentation temp control but space is limited. No room for a large fridge, so am thinking about the mini-fridge route w/ temp control. Thanks in advance

Me and the Mrs. are planning a visit to Portland and Seattle, and knew this was the place to get some suggestions about what breweries and brew pubs to visit. We are going to be there during the Bones & Brews Festival in Portland and plan on checking that out. What are the can't miss spots...

It's tight. but it doesn't look like the manifold is cracked.