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Just got back from bottling at the brewery. It was a lot of fun, a bit dull at first since I was using the labeling machine to put labels on an entire pallet of bottles. But after that it was enjoyable, and they had me helping with all sorts of stuff. I met new people, talked about beer and had...

Glad to hear I shouldn't run into any problems if all goes well, thanks everyone.

Quite a discussion going on, and debate, I didn't really expect that hahaha. I'm doing this simply because I have the time, I'm a college student with a summer part time job and three classes, none of which consumes a large portion of my time, and so I may as well do something with it. I also...

Carboy, and that was an option for me, so I may end up doing that. Makes sense more than potentially having liquid from the airlock run back into the beer, although I use vodka for my air locks.

I recently went to Hardywood Park Craft Brewery located in Richmond, VA, and found out they use a lot of volunteers to help them can and bottle their beers. I signed up on their list and just got an email, so I'll be canning and bottling for them on Friday. I'm super excited to see the process...

I'll be moving about 30 minutes away in the coming weeks and I was wondering how I could bring a fermentor that is filled with beer without it jostling about and getting aerated. Do you think I'll be fine just tossing in the back of my car?

It may be the 1.020 curse... https://www.homebrewtalk.com/f37/1-020-curse-63896/ The time frame is a little confusing to me, but if the 1.020 reading stayed the same for 2-3 days, then you were at FG.

I would purchase BeerSmith 2 if I were you, it's the best investment I've ever made for brewing. It will take a little time to learn how to really use the software, but you assemble recipes and it will calculate ABV%, IBU's, SRM, anything you could possibly want to know. It's very useful, and...

Brewing is always full of surprises, I really wonder what the science behind this is. I've heard dry-hopping at cold temps can produce grassy aromas, but I don't know if it's true and I've never done it. My beer was dry-hopped at room temperature, so hopefully my beer turns out like your...

I agree with you 100%, when I was tasting my Imperial IPA before dry-hopping, it just didn't have enough aroma or hop flavor. Perhaps cascade is a very grassy hop and one that isn't great for dry-hopping. In the ingredients forum, cascade is listed as grassy, but I've heard other people have...

I also found this article, which I may follow on my next IPA recipe. http://www.mrmalty.com/late_hopping.php It says, "Late-hopped additions have been characterized as more floral, fragrant, and less grassy than dry-hopped additions." Can I have some input from people who both dry-hop and...

Let me know how the recent one turns out. It's good to know that the grassy aroma and flavor will fade, how long has it been since you made the pale ale? Has this happened every time you've dry hopped? I recently had Hoplar by Hardywood Park Brewery here in Richmond on tap, and it's dry-hopped...

Well, I bottled yesterday, and after stirring priming sugar into the beer very gently, it still had this dank grass aroma. It's not like a freshly cut lawn, it's more of a wet grass kind of smell. I was hoping dry-hopping would give me a more powerful taste and aroma of the citrus I could pick...

I'm looking for an extract recipe for a good chocolate cream stout with an ABV of 7-8%. Right now I've got a recipe on BeerSmith that comes to around 7.7%, but I'm curious about how much chocolate will come through. I want the chocolate to be very prominent, and sweet, not bitter. Here's what...

I recently made a DIPA, and dry-hopped with 4oz of cascade for a week. When I racked into my bottling bucket, the beer had a very green aroma and flavor, and so I left it in the bottling bucket for a week (mainly because I didn't have any bottling caps and had to let the priming sugar ferment...

Leave it, and do another hydrometer reading in 2 days. If it's still 1.020, which I doubt it will be, then go ahead and bottle. 8 days is not enough time for most fermentations, and may lead to bottle bombs. The shortest amount of time I would leave a beer in a fermentor is probably 2 weeks, but...

Can we quit arguing about wether or not someone should first wort hop?... This thread wasn't about convincing people to change their ways, it was about learning what first wort hopping does for a beer. If a person likes to first wort hop their beer, let them, it's their preference. If there's...

Spiced Imperial Stout Imperial Pale Ale Cascade Double IPA 28799 + 15 = 28814

I decided to run an experiment with the leftover hop residue, trub, and bags of hops in the carboy. I put a bung on top and left it there instead of emptying it to see if the smell would change. Sure enough this morning, the aroma is very fruity, citrusy, and light, with just a small amount of...

So I dry-hopped a double IPA with 4oz of cascade pellet hops at room temperature for 7 days. Before the dry hop, the beer had a nice floral aroma and taste, with a good amount of malt backbone. Now, that floral citrusy aroma has been completely covered by a dank grass kind of smell and taste...