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Here's a pic if my mash tun. I've done 5 gallon batches but have lots of space.

I have a rectangular igloo mash tun. 48 quarts I believe. Can I do a 10 gallon batch with this?

On day two of force carbonation the chinook is more prevalent. I always try beer through out the process. I think in two weeks it will be much crisper in mouth feel and smell more chinook-i-like. Temp for both additions of dry hopping was around 64. I can't get a good 70 in my basement.

That's an awesome idea. I will definitely try that soon. Thanks.

I know that dry hopping amounts depend on what aroma/flavor you are looking for but my question is how much and for how long? I've dr hopped two beers now. The first was a session pale ale with 1 ounce of cascade for 10 days the other was an all chinook ipa dry hopped with 1 oz chinook for 7...

Hi all. Anyone live around Lehighton pa? Looking for other home brewers.

I would keep an eye on the airlock. As soon as its done take a gravity reading. If its good get it into secondary for dry hopping. I just did a chinook ipa but there's no way it's done at 10 days. I hope yours moves quickly. What yeast did you use?

Every recipe I different. Do what it says. Eventually you won't count ounces you'll count IBUs to calculate hops. Judging from the hops it's going to have plenty of bitterness anyway.

Please keep me posted. Pics would be great! I want to brew a pilsner for July 4th and this recipe looks like what I was planning

Here's the recipe as of now. ***Pride of Ringwood(Aus) is in place of galaxy since the ibrewmaster app doesn't include galaxy yet.

Hi all. I am planning a DIPA hopped with citra and galaxy as the main hops. I am worried that the beer may be too fruity. I was considering another hop to mellow out these hops slightly. Perhaps simcoe? I do want a tropical fruity beer. What would you all suggest?

Yes I attempted watching him early on...boring...creeper.

You can boil them like a regular extract recipe. However some people opt to just pour it in the fermenter with pre-boiled water and stir. I have done both. Neither came out great. I even added dme to both for extra OG boost.

I believe a lbs of 40L wouldn't be bad. Just be ready for the flavor to come through the lme

This is partly true. Read Mitch Steele's book IPA and find the real true history of the style.

Dude...if you grow hops how do you not know how they are made and how they grow? No form of hop must be sanitized.

Hops have natural preservatives. So...yeah.

I would consider it an open fermentation experiment. Stick with it and see what happens.

Go check Don Osborne's YouTube channel. He recently did a video showing how to use gelatin

I've seen a few recipes calling for a little Munich malt. Some argue that bell uses Vienna. Yet others claim it's just 2row and crystal. What's the deal?! Also I don't have bell' strain. Nb uses American ale for dead ringer. I found a recipe saying amer. ale II is better for this. Again...what's...