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As was mentioned, I would go with Magnum or Warrior. Those are 2 of the best hops for just clean bittering, and due to the high AA content you won't need much in a 5gal batch, maybe an ounce or so. Other ones like Amarillo may just introduce additional flavors you may not want. In my experience...

Hello, Heading to Charlotte this weekend. I'll be staying north of Charlotte one night, staying in Belmont the second night. Looking to hit one brewery in Charlotte. I was thinking of NoDa, but had some friends that went recently...they said they had 12 tasters and thought most were meh. I'm...

Update on my NE IPA brew...see my post here for full details. In short, you can make one of these and bottle them and it can turn out amazing, so good that a pro brewer who makes NE IPAs will say he really likes it! https://www.homebrewtalk.com/showpost.php?p=8010221&postcount=4105

Long overdue update on this. I made my NE IPA, 3 gallon batch. Mostly 2-row, plus about a pound of white wheat and flaked oats, and a little bit of carapils. Sorry I don't have the recipe in front of me. Mashed at 149 F. Bittering was magnum, then whirpool/dry hop was a mix of Mosaic and Vic...

Honestly I have no idea what my mash pH was before. Haven't bought a ph meter yet. I just used Denver tap water, which is considered moderate hardness. So that may have been a big issue. Didn't have a water report. For this last batch I made an NE IPA so I wanted to get the water chemistry just...

Yea, I should say that a result like this one time may not be significant. It would be significant if it happened a few or more times. Who knows, maybe my efficiency will drop again to the 60's next time. But I know that lots of people who do BIAB struggle with efficiency, and I think that water...

Do you have an area in your house that stays in the low or mid 60s? Put your carboy in there and add a heat wrap and inkbird 308 for $55. That might be all you need. Most beers I have fermented in the upper 60s or into the 70s as I do a lot of Belgians. I recently tried to keep an IPA at 65 and...

Agree with the CBC-1. Not to hijack the thread but...could adding the CBC cause a beer to become overcarbed? I recently bottled a Belgian golden strong carbed to 4vols. I used thick bottles. Every bottle I opened has been a gusher. It could be an infection, but I'm more thinking it's a...

As others have said, Wilser is cheaper. Great customer service. Also he only does custom sizing which is awesome. I think brew bag does it but their custom sizing is much more expensive. I love the Wilser plain and simple.

This isn't a question more of a comment. I've been struggling with my BIAB efficiency, it's been at 65 percent. I recently bought this back issue of BYO. If you do BIAB it's worth it. Lots of articles about it in this issue. https://byo.com/stories/issue/itemlist/category/222-may-jun-2016...

Sorry just seeing this. https://www.homebrewersassociation.org/homebrew-recipe/russian-river-blind-pig-ipa-clone/

Sorry just seeing this. Here's the recipe https://www.homebrewersassociation.org/homebrew-recipe/russian-river-blind-pig-ipa-clone/

As others have said, a Ward labs report is good. You can also just buy some RO or distilled water for cheap for every brew and then not have to worry about your water makeup. Figure out what water profile you want and then just build it up from there. Between salts and some phosphoric acid you...

Fair enough. I may increase my bittering addition to get more like 50 IBUs, 30 is a bit low. Interestingly, the WeldWerks recipe I posted does about 0.6 oz of Citra, Mosaic and El Dorado as a FWH, and then flameout and whirlpool hops, and they calculate their IBU as 55. But I know that IBU...

Oh boy...that sucks to hear. I don't have a kegging setup and it will likely be awhile before that happens, sadly. I'm brewing my NEIPA this weekend, and will bottle it. The recipe I'm using for calls to dry hop for 8 days, but I may shorten that to limit oxygen exposure. I'm still going to brew...

So as a follow up to this...I redid the hop schedule in Brewer's Friend and simplified to one flameout addition and one whirlpool addition. Their site suggests that for a typical whirlpool hopping you get 10% utilization. I put in a 30 minute whirlpool at 175 degrees F, which added about 90 IBUs...

Cool thanks, I will plan on that.

Gotcha, cool. So would you suggest then, at flameout just adding all of those hops, including the flameout and whirlpool hops? The flameout hops totaled about 0.3oz, The whirlpool hops totaled about 1.8oz, or 2.1 oz total. So should I just add the full 2.1oz at flameout and then just whirlpool...

Hope this isn't too much of a thread hijack. Wanted to get some feedback on the hopping for this NE IPA. I'm pretty set with the grain bill. I used WeldWerks Juicy Bits IPA as a basis. According to Brewer's Friend, the calculated IBU for this is only 33, but I'm guessing it'll taste more bitter...