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Coming from brewing some more subtle styles, it blows my mind that you can throw a half pound into such a small volume and have something come out drinkable. I may have to get over that though, I’ve been loving IPAs lately and will definitely start getting more into hoppier styles.

I’ve heard some conflicting opinions on the difference, and personally it feels like we’re splitting hairs at a point, but for me I would assume a pale ale is going to be more balanced and have more malt flavor, while an IPA would be very hip forward. But again, splitting hairs. And I’ll have...

Okay, I’ll drop the Naked Oats, thank you for the advice!

Nope, this’ll be my first go at something this hoppy. I’ll be fermenting in a keg with a blowoff and transferring to a second keg for serving. And I have no qualms with just making a pale ale, I don’t have any strong feelings about hazys, I’ve just enjoyed the few examples I’ve had. I think...

Thanks for the feedback! I don’t necessarily care too much if it comes out hazy, I am just a huge fan of the example I had from Founders and I’d like to match that flavor profile. I wasn’t aware that dry hopping was the reason for the haze, I just assumed it was either wheat or oats. If I’m okay...

Hi, looking for some opinions on a hazy session IPA recipe I put together. Trying to get something close to Founders All Day Haze. It’s a 4.5 gal batch because I’m fermenting in kegs. Malt: 5lbs Pilsner 3lbs Vienna 1lb Golden Naked Oats Hops: .25oz Simcoe @60 .25oz Amarillo @30 .25oz...

Merry Chrysler!

It’s one 10 gal batch of Irish red ale split between two fermenters. Not too familiar with the style honestly, so I wouldn’t know if dry hopping is the way to go.

I appreciate the welcome! Curious if you age your stouts? I love a good stout but have been hesitant to brew one just because I know I don’t have the patience to let it age properly.

I’m new to brewing, so knowing this is common enough to generate memes definitely dulls the embarrassment a bit 😂

Yeah, pitched yeast and it’s been fermenting for about 3 days.

The oven idea is fantastic, will definitely be doing that. And I will try not to taste it but I will have a hard time stopping myself 😂

Neat video. Never thought anyone would actually be drinking hop tea, super interesting. I’ve got some cheap big name beer I could experiment with, I may give that a go. Thanks for the advice

As the title says, forgot to add hops to boil. I’m thinking about doing a hop tea and adding it to the fermenters but I’m not sure what ratios to do for the tea. I’ve got around 10 gal of wort split between two fermenters and the recipe I followed called for 2oz of east Kent goldings for the...

No need to be sorry, I’ll take all the help I can get. I probably should be brewing a style I’m more used to drinking but I don’t have the patience quite yet to brew anything crazy like an imperial stout or a wee heavy. A red seemed approachable and is relatively quick from grain to glass so I...

Okay, thanks I appreciate the help. Anything else I should tweak? Personally I was worried about using both Melanoidin and roasted barley, but don’t have enough experience to know how much is too much. Honestly just adding the barley because I’ve read that you can’t brew a red ale without, and...

I have been looking into making a starter and plan on picking up everything for the starter when I pick up my grain. I’d need a 3000ml starter, correct? Would I be better off just using dry yeast?

Yep, 10 gallons.

Hello, beginner brewer looking for some input on an Irish Red Ale recipe I put together. Grain: 18lbs 2 row pale ale (90%) 1lb Melanoidin (5%) 8oz Carmel 10L (2.5%) 8ox Roasted barley (2.5%) Hops: 2.6 oz East Kent Goldings Yeast: WLP004 I’ve got hardly any experience with home brewing and...