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Anyone have experience using hop exp 10419 in an IPA? It is high alpha acid (15.2%)but I was wondering if it is good for aroma additions. FARMHOUSEBREWINGSUPPLY.COM EXP 10416 Hop Pellets - 4/oz High alpha hop, citrusy aroma with notes of orange, citrus, pine, mint and tropical fruits.

Just found 25 lbs of crushed grain that I was going to use to brew 10 gallons of stout. It has been in a sealed bucket kept dry and cool for about 3 months. Anyone think I should use it or pitch it?

Thank you.

Not sure if there is a special section for questions of fermenting under pressure (if so please let me know to post there). Looks like my spunding valves got clogged up in my first few efforts for fermenting under pressure in 5 gallon corney kegs so the beer pressure climbed to the 20-25 psi...

Thanks for the clarification. I am going to be bottling this to give away. After developing type 2 diabetes and having covid twice my ability to enjoy the taste of beer has been compromised.

Just for clarification by pale malt you mean using a pale malt base like Maris Otter or do I add another base malt to the Maris Otter?

I am looking to brew four 3 gallon stouts (around SG of 1080) using Maris Otter as a base and I have these specialty malts to use. Can anyone pick out several some possible combinations of the specialty malts listed below? I will use either magnum or northern brewer for bitter additions. Safle...

Is this for a 5 or 6 gallon batch?

Which yeast strains are good for using in Imperial Stouts? I having been using US-05 lately

I have Northern Brewer hops. magnum hops and chinook hops to use. Will any of these work well with British malts?

I would like to brew some different all grain recipes of imperial stouts over the winter to give away next year or the year after and I would like to know which specialty grain combinations might give the stout a more complex lingering taste than just using one or two specialty malts. I have...

Brewed 10 gallons of a 1065 all grain oatmeal stout today where I had to add in about 1 lb of dark LME to reach the gravity needed. Turns out that I did not get this mixed up well enough and a small amount scorched at the bottom of my keggle. Not sure of what to expect with the results. Any...

I should have posted my question that I was curious about this in case I ever did get a stuck fermentation on a higher gravity stout. I measure gravity with a hydrometer.

Has anyone used the wine yeast strain k1V-116 to try to finish off fermentation of a high gravity imperial stout? I read in an article that this strain can be used to help finish fermentation of high gravity stouts that seem to get stuck. About 5-6 paragraphs into the article posting below...

Do you happen to know which page Charlie's Fist Bump is located on? I have not made this in years but would love to try this again if the acetylaldehyde taste can be removed.

Do you happen to know which page Charlie's Fist Bump is located on?

Thanks for the suggestion. I will try to get this together this week.

Does the type of base malt in a Russian Imperial Stout matter? Looking to make a RIS and I wanted to know if I could just add several lbs of different base malts (2-row, pale malt, Vienna, Munich, 6-row, Maris Otter and wheat). I have 4-5 extra lbs of all of these but not enough of a single one...

Looking to try to fix a buddy's old burner. It has a small hole to release the propane through and this runs very hard/strong. Either a soft yellow flame or one that sounds like a jet engine. Does anyone have any ideas on what I might be able to do to fix this or if it even can be fixed. Thanks.