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If you're ever in British Columbia, try Fat Tug IPA by Driftwood Brewing (or anything else they make, for that matter). Sent from my iPhone using Home Brew

Looks like a pale to me. What temp did you mash at? I usually shoot for 150 for a pale ale. Sent from my iPhone using Home Brew

I'm Canadian and I'm sad to report that A) most Canadians drink awful beer, B) our craft beer "revolution" is years behind what I've seen in Washington and Oregon (I'm in BC). Things are, at least, heading in the right direction. Sent from my iPhone using Home Brew

It does in England! :)

Many beers taste boozy at first. Bottle it up when you're sure fermentation is done and leave it for a few weeks. Then chill for at least a few days, try one to see how it's coming along, and repeat that process until you're satisfied with the flavor. Time heals many of the problems that we...

Thanks for the reply, and here: http://www.urbandictionary.com/define.php?term=noob

I forgot to add that one as an option, but I think I've dabbled in using that lingo too.

I'm 25 all-grain batches into the wonderful hobby, but I've never really gotten a great handle on the accepted way to put gravity readings into words. Take these three examples: 1.061, 1.080, 1.106. Would you say: a) One point zero six one / One point zero eight zero / One point one zero...

oops, removed.

I live in BC and this is my favourite BC beer. I recently went to a craft beer festival and tried 25 different beers from around the world, and Fat Tug was still the best thing I drank all night.

I made a Zythos/Ahtanum IPA recently and it was pure Blood Orange. Very good.

This beer is all about the Citra, so I'd say just choose another recipe until you can get your hands on more.

Thanks so much. Excellent results for me. I've never had the original, but this is the best beer I've brewed yet in my 20ish all grain batches.

The required temp of you strike water is dependent on the type of system you use. For me, 170 degree water gets me to a 150 degree mash temp pretty consistently. For others (and according to Beersmith most of the time) 163-168 seems to be more the norm.

Early indications are very promising. I checked that gravity after 5 days and had a taste: currently at 1.015 (may come down a tad, but likely not much more, kreusen is clearing), perhaps a little bit sweeter than I would hope (but it is warm and uncarbed, so might be about right), and the...

I would think that it would ferment more slowly if anything, just because it wouldn't be able to maintain the fermentation-generated heat that a large volume of liquid would. That's just a guess though. There might be other factors at play.

I've heard that this will work just perfectly, allowing you to keep an eye on your sg without taking multiple samples and risking infection. I believe it was called a "satellite sample" or something like that.

I gotta say; I wasn't expecting the banjo part. Sounds like something a bass player would do.

So, Tanstaafb, after substituting MO for part of the 2-row, you think that this looks good enough to go forward with?

If it's at .996, then there are no fermentable sugars left and the person at the brew store just wanted to sell you something. When you do the OG-FG calculation, what is the ABV? Most of my dry ciders and cysers have been boozy enough that I haven't worried much about infection.