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Thanks for the info guys! We did add hops at the end, and also dry hopped. We hopped the hell out of it and that is the problem. Just too much at the wrong time. Based on what I have read here I'm not considering contamination. The beer smells fine. Do you all use beersmith on the pc/mac...

In terms of aging to let the bitterness mellow out, what we be a recommended range to let it age? Like what would be the max time?

No, Im not using a program. Which do you recommend?

I opened one up to smell and taste again. Smells fine and although it is really bitter, it's not THAT bad. Might be kind of good when cold...

Ok that is a good tip. Thanks!

Agreed. It was an experiment by unexperienced IPA brewers. Now I am just hoping that it will be tolerable after it conditions in bottles for a couple weeks.

I just updated the recipe to show the other types of homegrown hops used: Homegrown Hops (~50% Pacific Gem, ~25% Zeus Pacific. 25% Columbus) 2.75 oz @60

The beer is so hoppy and bitter, it is hard for me to differentiate a true "sour" in this case. You do get a sourness in the back of the tongue on the aftertaste that is't too pleasant. You make a good point on the citrus hops. What we are experiencing could be described as a tart. We...

Thanks. Are you saying that adding that much hops at 60 mins would produce a highly bitter beer, so much so that it could be undesirable to an avid IPA drinker (my friend, not me)? Because the beer it so bitter, we are exploring the idea that it may have been contaminated in some way, giving...

Hello All, I have a question about a beer we recently brewed. We were going for an "ultra hoppy" IPA based on a Sculpin clione recipe, but added A BUNCH of homegrown hops to the batch. Here is the recipe - 2 Row Malt 11lbs Caramel Malt 20L 1.25lbs Carapils Malt 1.0lbs CaraVienne 0.5lbs 60...

Ok guys. Im going to take the gravity. On my recipre sheet, I dont see what FG is supposed to be. Is there a neighborhood in which it should be that would let me know that it's ok to bottle? This is a American Porter Ale using white labs ale yeast (not sure which one).

Ok. I plan on taking the hydro reading this weekend since I will wait at least that long until bottling. I would do it earlier, but I dont really have time to sanitize, etc. Thanks for the help. I will get back to you all with the info.

Where do I read the hydrometer? Is it the line that is floating on top of the beer? I see in your pic there is an area in the beer that is brighter. Is that where I read? Sorry man, but I have never used one of these things and it just looks like a tube with a rolled up piece of paper in it...

I have a hydrometer, I just dont know how to use it. It did ferment pretty violently for at least 5 days and had slowed down consideribly before it was transferred. Wont it have a normal amount of alcohol at this point? I was planning on letting it sit until the weekend before bottling...

I think that is where i went wrong guys. I probably shouldnt have transferred it. So what now?

I am brewing a porter and it has been fermenting for 9 days. Well, it now looks like fermenting has stopped. I dont even see bubbles anymore. The thing is though, it fermented like crazy for the first 7 days prior to the transfer to the carboy for secondary fermentation. What do you guys...

Hey guys... Remember that beer called Red Wolf? It was made by Anahieser Busch and was discontinued several years ago. Although this is not a reputible micro brew by any means, I always enjoyed this brew and the thought of it brings back good memories. So now, I am wondering how I can brew...

So brewed up the batch. Added a pot of strong coffee after the boil, but prior to cooling. It is in the primary and has been fermenting like crazy. I will let you all know how it turns out!

I think I am just going to brew a regular pot of coffee and pour that in. Im not going to get that fancy with it. I did think about instant coffee too. Like if you got some tasters choice and threw it in there. I wonder how that would be?

Thanks for the input. Your probably right about there being a more subtle flavor if I did it the way I was suggesting. Adding a nice strong pot of coffee after the boil is a good idea too. I mean, I am going to need to add water to it anyways right (5 gal or so pot)? I guess all I need to...