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Assuming your fermentation temperature was in a reasonable range not higher than low 70's than you should be fine. Generally comes out nice and clean like any west coast style IPA you've had. I've used it 20 or so times and learned to rehydrate if your not using a started in order to avoid off...

He uses a pretty clean yeast profile so you could also add another starter of any Chico or Sandiego super yeast type strain.

I needed a new burner and got the same thing. Ended up unscrewing one side and cutting the other then attaching a male end to pull the tube over and then used a flange to secure it. Bring the regulator hose down to your local hardware store and look through their drawers to find the right...

What I saw in the original post was that you didn't preheat your mash ton. Next time take your sparge water and boil it and add it to your mash cooler in order to preheat the insulation. Then draw it off after a half and hour before you put in your mash water and grains. Then set it aside...

I would encourage you to lower your corn sugar a bit because it might make it thin if you're not adding wheat malt or carapils to give it some body. Maybe keep it to 5-8% or a .5 lb. Also if your interested in making a balanced IPA I recommend spreading your hops differently so you get a...

Use whatever yeast you like, for something dryer use US-05 or WLP 001, for malty british stye use S-04 or wlp002.

Here's a recipe for a porter that would work with what you have. 2.5 Gal batch OG 1.055 IBU's 35 60 Minute boil Single Infusion of 6.56 qts. of water at 168 deg for Mash temp of 156 for 60 minutes Sparge with 2.59 Gal of 170 degree water for 15 minutes. Grain: 85% 4.5 lbs 6-row 10% 8 oz...

Sierra Nevada goes for $12.99 a 12 pack on sale here which happens frequently now that the holidays are rolling in. I've cloned the SNPA as well. Saves a ton of money and it's pretty simple to brew. Though it is absolutely delicious in cans right now.

What are your favorites that you've had so far? Styles? Start brewing clones of your favorites and then you know what your favorite malts and hops are. After that you can create your own and explore new ingredients. I started with Sierra Nevada Pale Ale and Celebration Ale as beers I wanted...

You should be ok, your in the right range maintaining at least 75% base malt for conversion when dealing with all that dark malt. Looks like a tasty brew. It looks like its going to have a strong citrus hop flavor almost at an IPA level. is that what your looking for?

Just had this last week and I really got citra from it. I had my buddies citra black ipa that night as well and I'm almost certain. Nice beer, brought it to a gathering and everyone really enjoyed it.

An oz or 2 of Tett at 30 minutes gives a nice crisp bite to it with a sort of peppery flavor impact. Used this exact approach in a wheat with belgian golden ale yeast and it complemented the yeast extremely well. If you want something more crisp to the palet.

tett at the 30 minute mark gives a nice character-part of the Hopdevil blend.

Another option for you could be to do the regular starter and then wash and save the yeast after you finish your primary fermentation. How soon will you be doing another batch?

I noticed that I only run into this off flavor from grain purchased at my LHBS. It's a dry mineral like taste that lacks freshness or sweetness even after 5 weeks of aging in the keg. It was a malty IPA with a mash temp of 152. I did a batch sparge with 170 degree water. I use beer smith for...

I have had a flavor pop up several times which tastes minerally and kind of harsh. I've tracked is that when I get my grain from my friends LHBS or when I've had to order by mail in the past this flavor hasn't been present when looking back at my brew journal. I looked in my homebrew books and...

You could make a robust porter... something like: 73% 2 row 12% crystal 120L 8% Munich 5% Chocolate 2% Black Patent or if you can't lager you can cheat an octoberfest with that yeast and use 50% Munich and 50% 2 row with a touch of chocolate. You can save that Munich and spread it out over...

Lots of options. You could do a octoberfest ale given that its fall and you could really highlight munich with that... a munich driven brown ale or a robust porter with munich. Or a malty IPA with a nice dose of munich given that you have the classic IPA yeast. Do you like malty or hoppy ales?

I used S-05 in the beginning of my brewing and just pitched dry into the beer. Now I use a standard starter for 48 hours in advance and that has cleared all the off flavors that I used to find and also gets my beer ready to drink sooner. Maybe try that for your competition beers.

This article which someone posted is buried on some other thread helped me to brew a great version. http://***********/stories/article/indices/11-beer-styles/1458-stout-hearted-in-ireland