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That was the goal but I've never used simcoe before. I'm definitely open to the idea of using a complimenting variety. Any suggestions??? Thanks for your replies!

That was the goal but I've never used simcoe before. I'm definitely open to the idea of using a complimenting variety. Any suggestions??? Thanks for your replies!

That was the goal but I've never used simcoe before. I'm definitely open to the idea of using a complimenting variety. Any suggestions??? Thanks for your replies!

I plan on making a single hop simcoe IPA. I've never used simcoe before and I'm looking for some input and advice Single Hop IPA Recipe specifics: Style: American IPA Batch size: 5.5 gal Boil volume: 6.5 gal OG: 1.071 FG: 1.018 Bitterness (IBU): 61.6 Color (SRM): 8.6 ABV: 7.0%...

OK, sorry about the wait, been swamped at work. Here's the photos of my crush from my corona mill now that I have it dialed in. The first is a crush I would do for a traditional mash set up. To the left is uncrushed German Pilsener Malt, to the right is same malt crushed after I tightened...

I understand the astringency issue now, I'm still learning and I got some bad information from a different forum. Thank you for helping me out with the actual issue. I crush mine practically into dust now, I made a Wheat IPA with 12# of malt and pulled 1.070 as the starting gravity without my...

I split my grain bill into 3 parts, add a third, dough in and repeat two more times. I used to stir like crazy and usually end up OK. Then I got smart and bought an $8 paint mixing attachment for my drill (never used for paint obviously) and used that and my 18v cordless drill and haven't had...

Follow up! I set my gap tighter and got a much better grind and efficiency to boot. Thanks for your help, I really appreciate it.

I found a half ounce of some variety of mystery hop in the back of my freezer next to a half ounce of cascade. Both were sealed in aluminum foil pretty well (I didn't get my vacuum sealer yet). They are less than 3 months old and I am almost certain they are from Midwest. It can only be one of...

Thanks guys, I was worried about crushing the hulls too fine and ending up with astringency issues. Double crush it all than!

Hi, I used my new Corona style mill to crush grains for my Scottish 80/- Ale. I had some issues with keeping the crush consistant because of the grinder plates separating while grinding. Anyone else have this issue? Also, I BIAB, so I think the crush size that I had for 80% of the batch is...

Its was am all grain batch, I know the culprit it was stupidity amd poor temperature control. The question was posed because I never used amalayse and didnt want a beer with a ridiculously low gravity. I was shooting for a FG of 1.016 so i am only .005 off, which is still good considering how...

Hi, I made an IPA last week, i will spare the details because everything that could go wrong did. It's finished fermenting at 1.021 from 1.064, I tried moving it from a 58* room to a 65* room and nothing happened. I tried pitching a small amount (4 ounces) of honey and swirled the yeast to...

In my experience, no. But the amount of time it takes is negligible if it's what you have on hand and works best for your cider. It takes a little more time but is cheaper. All a matter of preferance. I believe you are correct and will need 25% more corn sugar than you would cane sugar.

I work a rotating shift: 3p-11p; 5-8 12oz. bottles over 5 days. 7a-3p; 1-3 12oz. bottles over 5 days. My days off are Tuesday and Wednesday; 8-12 12oz. bottles in 2 days. It went up drastically when i switched to all grain. That's the magic of homebrew I suppose.

Comment edited to suit forum rules. Thanks for your help with my question. The whole thing stemmed from my hydrometer readings, not airlock activity. You know where to find old bourbon barrels for under $150?? Please share something other than your opinion, it would help tremendously.

I will test the hydrometer tonight, thanks for the info and help guys!

With the exception of my first batch I average 71%-81% with BIAB. This batch I ended on the higher side because I separated my mash into three small bags, sparged, and gently squeezed all the bags. I am gonna shoot for 85% with my next brew.

Citra - for my Pale Ale. Cascade - I use them in 60% of my recipes for bittering and flavor. Nugget - They make my Irish Stout the epic beer my friends claim it is. Fuggles - They're that awesome shot of spice that makes my English ales interesting. To be honest I can't think of a variety I'd...

Edit: the sample I took both times was from the racking tube. I racked the beer onto the oak chips and vanilla beans, so no chamber of them throwing off my reading.