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Mango Warrior. A new American IPA I just legged up

Don't know if you did this, but if you freeze your fruit and then add it to your secondary vessel, you will maximize the amounts of flavor you will have in your final product. I'd say about a month or two will do that very nicely.

It really depends on how much burning actually occurred. You may get lucky and have a stout that has a slight toasty or burnt (but not in a bad way) aroma. I always say just keep going and see what happens. If you have the carboy room to spare you might as well see how it turns out. Good luck.

Stick between 152-154 degrees. With that malt bill that should give you a nice medium to high medium body.

You can pick up a large wall diffuser for a central air system and install it on your cabinet. This way you do not have to install a fan. As long as you can reject the excess heat you are good. That should be enough for a passive heat transfer.

I agree williamette and cascade are a solid combo

Switchback ales and switchback ales and switchback ales

As you go through a few brews you will find things that will increase your productivity. When I first began brewing all grain almost 2 years ago I ran into so many problems that some brews took me 6-7 hours start to finish. For the most part they all turned out to be good, some even great, but...

I've been working on a heady clone for a few months and I have had the best luck with a grain bill of pearl, golden promise, and Munich 20l. As far as the hops go that has been something that has been changing. I have been using simcoe for bittering, Citra, galaxy, centennial, and Amarillo for...

As far as a recipe goes I'd say make the type of beer you like to drink. I always say you can't go wrong with a nice brown ale or a hoppy IPA. Follow your heart.

Just picked up 2 for free at a local soda distributer. They are very dented and were going to be scrapped. They still hold pressure so I am just going to reach all the gaskets for pennies and start using them

Alchemist Heady Topper imperial/double American IPA

I normally stick to around 153F and that tends to give a nice medium bodied brew. Any higher and it seems to sweet