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thanks for your helpful response. Yeah I saw that Maine is using some carapils in their peeper recipe now. I imagine its not more than three percent or so. or they may have completely replaced their crystal 10 with carapils. Astringent huh? Only .25 ounce of magnum and you got that much...

hey Chris. wonderful recipe here! Only thing that's confusing me is the super small magnum addition at 60mins. just a rough estimate using a standard bitterness calculator that boiling 7 gal of ~1.044 wort with a .25 oz addition of 13.9% magnum only generates ~10 IBUs. do you expect to get...

hey ryan, i have come across this very same issue on multiple batches and am confused as to what is going on here! like you, in all of my light beers, the plastic burp is consistently there. i thought initially it was because i was baking my bottles to sterilize them. sterilizing bottles...

thats a serious hop schedule right there. no flameout? wondering, you long did you dry hop for?

hey all, when planning your recipes, especially for hoppy pale ales, @ approximately what percent of your total bitterness do you like to get from your first hop addition (usually at 60 or 90 mins)? ive been seeing varying numbers. some people like a 60/40 split. this means 60% of your...

dont worry about the slight increase in activity. its pretty normal after you've roused the yeast in transfering to a secondary fermenter. the hops (especially pellets) also provide millions of nucleation sites for CO2 bubbles- that could also account for your airlock activity too. your fg...

carapils will add mouthfeel and body to the beer. lots of big brewers who make serious hop-forward pale ales and IPA's use very simple grain bills (sometimes with some dextrose in their for more alcohol and better attenuation) like option #2 to highlight the hops. for this beer, i wanted to...

ahhh, postponed this brewday to friday. i put my starter in the fridge tuesday afternoon, im sure it will still be good for friday. keep them votes a coming!

keep em coming!

keep voting!!!

alright lets see it!

thanks for the response, any one else here care to chime in and vote?

hop schedule will stay as is as thats what i gots! i appreciate the malt bill reworks guys, but just choosing #1 or #2 is prefered here, that is, unless, you have a malt bill that aptly fits the kind of beer im looking to make...

A music booking collective here in Burlington, VT (just around the corner from the alchemist cannery -> heady topper) is hosting a big start of summer outdoor cookout/show and I want to brew lots of beer for it! Hop schedules are identical. Stats are identical. Only difference is the malt...

same exact thing happened to me with my oatmeal stout a few weeks ago. went from 65% efficiency to 84%. i also mashed for 90 mins instead of 60 mins which i think was the culprit for me.

i live in burlington (30 mins from the cannery in waterbury) and we get weekly shipment of heady topper to the liquor store around the corner from my place. the going rate here is $14 including tax for a 4 pack of cans. they go really really really fast (within an hour usually) so be sure to...

from what i remember with the new albion beer, the yeast contribution was light to moderate. the safale 04 will still make a perfectly delectable beer, perhaps a bit more estery than jack made back in the day. but honestly, no worries dude!

A music booking collective here in Burlington, VT (just around the corner from the alchemist cannery -> heady topper) is hosting a big start of summer outdoor cookout/show and I want to brew lots of beer for it! Hop schedules are identical. Stats are identical. Only difference is the malt...

you're color is absolutely unbelievable! aside from the sparge water tip you've mentioned, do you always shoot for 9 SRM when brewing this beer? I would imagine that the increased sparge water would lower your intended SRM's a bit wouldn't you say?

looks very clear awesome! no crash cooling or anything before (or after) adding dry hops into the primary vessel?