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Belgian IPA. First batch in 7 months. Feels good to be back in the bucket!

14673 +5 gallons of 60 Schilling: 14,678

I'm game. PM?

For my first six batches or so I dutifully left my beers in the fridge for a week before drinking after they had matured (well, you all know that's an ongoing battle). But after a while, I realized I enjoy my beers more at warmer temps. It started when I had great notes about my gravity sample...

Spending St. Paddy's brewing a Scottish 60 Schilling. But I'll be drinking my Irish Red all day, which makes me feel a little better.

Here is a shot of the beer itself...

The beer is a MIdwest kit with an extra 4oz of biscuit malt thrown in. I'm pretty happy with it and its going over great with the family and friends. Thanks for the support, all!

Just wanted to share my good fortune with all of you! Just had a baby boy yesterday and decided to share homebrew instead of cigars. I attached a couple pics of the bottle and label. Thanks to beerlabelizer.com for the resource.

9284.5 plus 5 gallons of Black IPA 9289.5

Brewed up 5 gallons of Black IPA a couple nights ago. It was my first partial mash. I think I did a pretty terrible job all around. Poor temp control on the mash, melting the paint strainer to bottom of the pot. It's bubbling away in the bucket now. Fingers crossed that it turns out better than...

I am an extract brewer who was mistakenly shipped a partial mash kit for a Black IPA. I've never done a mash before but I'm game, so I was hoping to get some help from y'all. The plan is to mash in my brew kettle in a paint strainer, which means I will be mashing with a higher water volume...

Hell, no! I'm drinking my jalapeño cream ale right now! Perfect nacho beer!

Big Willy Brewing. I run a theatre that does Shakespeare all the time. All of my beers are Shakespeare-themed, ie A Midsummer Night's Cream Ale, Brevity (the Soul of Wit). And naming? Really? Just give me an excuse to nerd out and revert to age 12 and come up with cool names for my...

Ambient temp in my house is just below 70 and my first three batches were sloppy messes of banana and pear esters. Consider that fermentation will add 7 degrees or so to your actual fermentation temp. Added a $5 swamp cooler from Walmart to my fourth batch and dropped bottles of ice in it...

Not disagreeing with you about the nature of IPA's, but this is a Black IPA, which adds a maltier weight and body, going big on both sides of the palate. That said, as an extract brewer, I've had my share of leftover sugars in a couple batches that ended at 1.020. I'm seriously considering...

Isn't extra sweetness needed to balance out the IPA level hops? Or is this even beyond that? This will be my first hop heavy brew.

Good to know I'm not nuts. And I've learned a bit about the gray area between steeping and mashing. Well, partial mash it is! Far be it from me to object to what fate clearly wants me to be brewing.

Extract: 6 lb. Briess Gold Light LME 1 lb. Light DME Steeping Grains: 1 lb. Maris Otter 1 lb. 2 Row 8 oz. Crystal 60L 8 oz. Crystal 120L 8 oz. Carafa III And I was just reading a thread a little further down where Yooper was emphatically stating that they MUST be mashed for 60, when lumpher...

I just bought a BIPA extract kit and the steeping grains include a pound of pale malt. I've been doing my homework and found many a thread with conflicting information. Some say steep as usual and just get a small amount of flavor from the pale malt. This seems to fly in the face of everything...

I do full boil. Would the recipe from homebrewstuff assume that I'm doing partial? I haven't seen anything in iBrewmaster that can calculate for partial boil yet, so I'm assuming that it's assuming full boil. That would account for it. I'll reduce the bittering hops by 30% and see what happens.