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Not sure how many myths were dispelled. I think it clarified why things are important and just gave some nuance around when and why to aerate. TLDR of the article - Wort aeration is good, sometimes... or maybe not - Oxygen is needed, but it's not due to respiration (It's sterol development) -...

Only thing I can think of is that the recipe is trying to avoid scorching or caramelization of any of the first runnings.

I wouldn't waste the effort either. Your going to pick up oxygen in your transferring. That's probably a better step to try and adjust. I second adding at the tail end of fermentation. The yeast should do a fair job scavenging any oxygen introduced.

I think this something that is somehow getting brewhouse efficiency mixed up with mash efficiency. You only have 82% mash efficiency. I know you calculated it based on grain but beersmith is going to take dead space and grain absorption into account. Something seems weird that your're at 100%...

I'm going to brew so hard in these kettles....

I need this

Ground water has been a little hot lately, and I still get weary of letting it ride over night even if my sanitation is good. I recently upgraded to a stainless immersion chiller and I plan to take my old copper one and hook up a connection on the outlet. I'll then attach the stainless to the...

Comet hops and grapefruit zest tincture are good options. Using the juice or any of the actual fruit can lead to some unpleasant bitterness (especially if the sugar ferments out, though caramelizing through baking/drying may prevent this). Comet has traditionally been used for bittering, but...

I'm not sure how stylistically accurate it is, but my favorite base recipe for making IPA type beers is below. Percentages are approximate and I usually try to get everything in 1/2 lb increments ~74% 2-row ~9% Wheat ~4% Carapils ~4% Flaked Oat ~9% Corn Sugar Super dry and I like how there...

The quad that I just brewed was already much better after about 6 weeks. Generally though, 6 months is a good target. The trouble I run into is tasting a little at a time, and then just when it hits its prime, I am out. Good luck holding on to a few of those bombers!

I think it will taste great all things considred. The differences in the recipe and what you produced will be noticeable, but still well within the ballpark. I'd be mostly guessing on best mash temp to get your attenuation up, but 155 seems like a good place to start. (Edit: After looking at...

In terms of attenuation, your mash temp is a little low. Bumping up a little may help the FG come up a few points. Pitching a healthy amount of yeast is better than the alternative and I wouldn't change that too much. If you brew again with a higher mash temp, but you get similar results, I...

I would check the gravity, measure pH and then taste it. If you are worried about loss of some sugars for alcohol, you can always add some corn sugar, dextrose, or other fermentable sugar to get your OG back to where you want it. If it taste alright and is at the pH you want, just move ahead...

I have had a lot of success with 2-row, wheat, and some flaked oats. I know that probably isn't "to style," but I don't care. It's hazy, hoppy, and delicious.

My opinion is that nothing is out of place but in aggregate it seems a little muddied. I personally like biscuit in my saison (along with some wheat and oats), and I've seen recipes with the other malts in there as well. This seems like it is going a couple different directions. I think the...

Hello Everyone, I wanted to provide an update! First question I have - Is acetaldehyde perceivable in sour beers? I didn't get it, but in a competition that I entered into that had "Grapefruit" as the category, the judge noted acetadledhyde. There was no opportunity to list the underlying...

I can get behind removing the flavor hops (5 min additions) but is there enough bitterness to balance the acidity and fruit just from dry hopping and maybe the grapefruit? Also, I have seen some references in BYO and other places about acidifying the wort before pitching (~4.5 pH). I didn't see...

Working on trying to get a nice sour beer on tap that won't contaminate my entire system and kettle souring seems to be the way to go. Additionally, I am playing around with how to add grapefruit (local competition ingredient). I have a couple of good local examples of dry hopped kettle sours...

I am just wrapping up an IPA with Citra, Azacca and Denali. Not sure which is bringing more to the table between the three, but there is a very juicy tropical citrus amroma and flavor. I think all three worked really well together.

I just used them in an IPA as a 5 minute addition and it is tasting fantastic. I cannot imagine this in barley wine, but I can vouch for them in an IPA. Highly recommend this hop. I paired it with Citra and Azacca. 1.060 final gravity with DIPA yeast from Omega. Still hasn't made it into the...