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Having personally done an all Amarillo IIPA, I would recommend you use a few other hops in there (citrusy/piney American hops). I love Amarillo, but the 100% Amarillo IIPA just seemed a little one dimensional. I think the best hoppy beers usually have a nice blend of a few hops.

I'd try fermenting this at 68-70. That's where I seem to get bannana esters with the 3068. A lot of people subscribe to the Jamil 62F ferementation theory, but I tried this several times and it made the most dissapointing hefes I've ever done; they just seem pretty subdued in the esters of the...

In my experience, glacier is nothing like simcoe. Like Strave said, I don't think there is a good direct substitute. If I were trying to mimic it, I'd try a blend of crystal and amarillo.

Sorry, double post. Please Delete

If I'm using RO water and brewing a dark beer (porter), I'm not sure if I should add only enough calcium carbonate to in the mash to treat the mash (4 gallons) or since calcium carbonate only dissolves in the mash, if I need to add enough to the mash to treat the whole 8 gallon preboil. I fear...

This is a 6 gallon batch, and I'm pitching onto a cake of 1056. So, what do you think my finishing gravity will be based on experiences/whatever? 16.25#'s 2 row 1.00# Wheat 1.00# Aromatic Original Gravity= 84 Mash: 149 for 60-75 minutes Thanks, Adam

Well, I've been using this method on my system for a longtime, so I kind of know how carbed it should be at a certain point. Usually it's pretty close to perfect after a week, This one is taking forever in comparison, and as I mentioned, the previous keg I threw on there carbed up in the normal...

I've been using the set-it-and-forget-it method forever with no problems (12.5 psi). A little over a week ago, I threw in a new keg of RIS and while it will push out the beer through the tap no problem, it isn't hardly carbed at all. I had just kegged a beer a week before this RIS and it's...

I brewed an IPA a three weeks ago and the beer is extremely cloudy and milky in appearance. I can hold the sample up to light and not be able to see through it. I stuck it in my keezer for a week while it was in the primary in hopes that it would clear up some, nope. I used a lot of hops in the...

I'm shooting for an FG of like 16.

Keep in mind, it is MFB Special Aromatic and is only 5L, unlike other aromatic malts which are like 17-25L.

I've really been enjoying simple recipes lately. I've never much cared for the carmel-bomb, super sweet type IPA's, thus I avoid crystal malts when brewing IIPAs. This should put me around 6 srm. I'm going to mash a little high for some body/balance (154-155). I'm shooting for an SG around 84...

I took one of my Perlick faucets apart to clean. Upon reassembly, the faucet has a slow drip. I tightened up the top piece that the threaded piece for the tap handle goes into. It still drips. I don't want to over tighten that piece that I already tightened. Is that my problem? Any other...

I ended up cutting the amber malt to 8 oz; I'm glad I did. The wort has a nice orange tint to it. The amount of hop sludge in the kettle is ridiculous. It chills as we speak.

I may cut down the amber a bit after eating some of it today, it's strong tasting. 10 oz maybe.

I'm using 1056 for a yeast

Lately, I have wanted to go back to simpler recipes (there is beauty in simplicity). Here is an Imperial IPA I think I'm going to brew tomorrow. I have amber malt on hand and have never used it, I figured I'll give it a whirl. I have 1.2 lbs of Amarillo, hence, why I'm using only that (and...

09 Dark Lord isn't anything like 08. 09, to me, is much thinner bodied and much hotter alcohol, and less complex than any other year I've had (have had 05, 07,08,09). Any other year of this beer I find to be nothing short of amazing but 09 has yet to do it for me. I plan on sitting on my 09's...

3 weeks ago I brewed an imperial stout with a starting gravity of 1.118. Today I transferred to a secondary and the gravity was 1.042. I was hoping for a bit more attenuation (I was finger crossing for 1.035) but I didn’t use the most ideal yeast, I pitched on a cake of 1968 London ESB. It is...

So i missed my gravity on an IPA I brewed (got cocky and sparged too fast) the beer is extremely bitter and dry. I need to balance it out some, would the addition of lactose into an IPA be absolutely absurd? If not how much should I add? Beer is in the secondary right now awaiting dry hopping...