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Hi everyone, 2 days ago I made 10gals of my house IPA and split the batch to use two different yeasts. Pitched US05 in one, and took off within 12 hours. Second one was with Gigayeast Vermont IPA double pitch pack. It has now been 36 hours and noooottthhhiiinnggg. Both were pitched at 70*...

You are perfectly fine! Many of us don't filter out any hops before transferring to a fermenter. This is a pretty common practice.

Yes... First go to Prohibition pig down the road from The Alchemist. It is where the brewpub used to be. They have Hill Farmstead, Heady, and Lawsons on tap regularly. There is also a bar called Black back(I think) which is pretty good across the street. Plus one more that escapes me with...

Anyone from list 4 get an email yet?

So many choices...thanks. I figured that since it was such a difficult hop to find that I should use it appropriately. I like the idea of maybe matching another fruity hop to it, like Amarillo. The recipe posted is strangely similar to my thinking as well- for an all Galaxy Ale. Might have to...

Hey guys, I need some help! For those of you who have used Galaxy Hops---what other hops mix well with it? Just fell into 4oz of Galaxy hops and wanted to make an IPA.

Thanks. I figured that was the way to go but I needed someone to reinforce it for me.

Hi guys, I had an IPA on gas for 2+ weeks now at 13 psi and 41*. When I poured today it was at 10psi and tastes a bit undercarbed. Can I correct this is any way? My thought is to hold now at 14 psi and hope it seeps into the beer a bit. Any help is appreciated ?

Beer? Whiskey? Combined? Yes please.

Will be brewing this ASAP

Subscribed. I love everything about this idea.

This is a fantastic IPA. Hopefully someone has an insight into their ingredients...I'd clone it in a second

Has anyone ever had mold spores form on the outside of their carboy(glass) and their brew hauler handles? Hadn't opened the chest freezer in a few days so I'm assuming it was from condensation. Just wanted to be sure though. Any insight would be appreciated!

Wait another week, it will go down further. Also, you want to give time to let the flavors mesh together. But then, do as you said with the beans and whatnot.

Thanks for the help guys. Another question he asked me- does the thermostrip on the side of the fermenter tell me the inside temp, or the water temp?? I ask this because that temp is now 66. Moreover, this change was all done over 3 hrs, so does the drastic drop in temp throw off the yeast...

Thanks for the insight, Im still going to have him try and drop it a bit, if possible. And he drinks all my beer anyways, so I consider this adequate compensation!

Hi everyone, I could definitely use some help from people who have dealt with this strain before... I just made a Pale Ale(yesterday) and pitched a 1L starter of 1056 in at 72 degrees. Since, the stick on thermometer has continued to read 72 degrees and fermentation has definitely kicked...

This is a great recipe... I'm compelled to make it

Gladly. The more malt in your wort, the less the hops get utilized. Think of it this way, if your 'water' is thicker, the less the hops can move around. If I recall, the recipe requires something like 6lbs of malt extract. If you add it all at once, your wort will be thicker and your hops...

Brewed this 2 weeks ago and is fermenting now. Do not secondary it... Waste of time for such a dark beer. Smells great by the way. All else seems good. IMO you should cut your extract additions and do half at 60min and the rest with 15min left. Without it I think the hops will be nonexistent.