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Right! I was trying to complicate a simple beer. This beer would have been a nice beer even without the dry hop. I’ve been doing a lot of Irish/British beers and I wanted to step back into the IPA side. I’ve had some success with it previously but had a few bad brews recently and I dropped it.

Oh I well :). Just wanted some feedback on it!

This looks cool! Never seen it before.

To be honest I should have left it after seeing my mistake but it’s a learning experience!

I dry hopped this brew with 1oz of Nelson Salvin and Citra for 7 days. I screwed up the dry hopping as this was fermented in an anvil bucket so I couldn’t jam a hop sock in through the top without completely opening the lid so I threw in free pellets. I’ve done free pellets before and never had...

Do you recommend getting a floating dip tube? The tube in the keg touches the bottom so I’m gonna get hop matter pulled up even if I let the beer settle

I didn’t taste it but it smelt hoppy so I don’t think there’s an infection

This is the second time this has happened and I’m a loss of what to do. My finished beer appear to have flakes that float to the bottom of glass immediately after poor. I used us-05 yeast and cold crashed for 3 days before kegging. I’ve cleaned everything prior to kegging and there was nothing...

I was trying to make the syrup for the Caramel Amber Ale by KingBrianl but i guess whatever happens it with it today, ill just dump it in and relax :)

I was pretty frustrated and it was turning into a bad brew day, so ill just restart again today. Appreciate the feedback :)

I dumped it. It was really chunky with sugar crystals.

I tried making this today, got to the 290 F mark, added water to stop boiling but once it solidified, it wasn't smooth, kind of like crystals forming in it. Has this happened to anyone else? Any tips on how to stop this from happening? Attached a pic of the "syrup".

Hey! Im looking for Wicked Weeds Pernicious IPA recipe. I cant seem to find a reliable clone recipe online. Thanks!

Do you have a recipe for this? I've been lookk h everywhere for it!

I have some extra OLY-217 (farmhouse yeast) lying around that I was gonna use in a pale ale. Wondering if it's worth pursuing or just go to LHBS store to the appropriate yeast for this style?

Should I use priming sugar? Apologies for the dumb question, first time doing a sour.

Hey! These look great! I have a raspberry sour going at the moment and plan on bottling it. However; it seems pretty carbonated when i took a gravity reading. I have some CBC-1 bottling yeast, would you recommend adding some of that when bottling?