Search results

My suggestion would be to keep the grains of paradise at 2 grams and use .4 oz of coriander. The two blend wonderfully together.

On the surface it seems like a strange choice for an ipa, but it lends itself perfectly to hop forward beers. If you care at all about clear beer, don't use it! It doesn't flocculate very well. I double dry hop all of my hoppy beers. The first dry hop, which allows the hop oils to mingle...

Honestly, I like the 6 oz dry hop, but I'd split it. 3 oz 3 days into fermentation, 3 oz 7 days before packaging. I'd also like to see 10-15 ibu at 60 minutes and wyeast 1318 as your yeast of choice, but it's not my beer! Hahaha! Let us know how it turns out.

Our system is 3 bbl, but will hold about 5 bbl in the kettle, pre-boil. We only fill to 4.2 bbl, though. We keg 3 bbl every time.

Yes, that is correct.

I've always wanted to try your stuff! Maybe I could stop by and visit with you guys sometime?

BRB in Middletown. It's a brewery on an herb farm in the mountains near Front Royal.

Where are you located?

Not sure where you're at, but helping out at a small brewery is anything but impossible. You just have to ask around. I let people join us at the brewery during brew sessions quite often. Probrewer.com is a great website filled with useful people and useful information, you should check it...

You could make a much shorter trip to Richmond. A brewer that used to work with John at the Alchemist and Shawn at Hill Farmstead just opened a brewery there called The Veil. He's serving great NE Style IPAs

Throwing more yeast into a sea of yeast really won't do anything unless you're talking about Brett. Dump it or pitch some Brett or Brett/bacteria and let it ride, that would be my solution.

If you have great patience and use Craigslist you can still find some really good deals. I bought four kegs, from two different sellers, for $20 a piece about a month ago.

Interested in all of them!

I just sanitize a spoon with isopropyl and make a small passage to place my hops in. Works great.

It's fine. Nothing to worry about

You would honestly want to know more than just your water ph and your levels would change depending on your grain bill. My water ph is 7.2 but the calcium level is 10. I add a combination of acidulated malt and minerals to lower ph and raise calcium. I use 3% acidulated in my ipa's with no...

I love Jolly Pumpkin labels. Great artwork! I also really enjoy the complex simplicity found on everything Hill Farmstead has to offer.

Depends on how hot the wort was. If it was hot, the yeast is likely dead. The only way to fix that is pitch more yeast or start over all together.

In!

Another great giveaway! Nice!