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Oh yeah sorry, add it during bottling. You could add it at any time though...

Well I don't typically secondary unless i'm tight on fermentor space. I like to allow full fermentation, crash cool and THEN dry hop once it is bright. Also, I bring it back up to fermentation temp after it's bright, then dry hop. It's best to dry hop at this point, as opposed to directly...

Hey guys, I was planning on brewing a traditional Hefe today, and ran into a little snag that turned into what seems like a good idea to me. I've been making various starters over the past week, in anticipation for some heavy brewing during this week and the following. Turns out, I forgot to...

So I brewed a Baltic porter 3 months ago and did a partigyle. To the second runnings, I added various crystal malts and a touch of chocolate malt. Hopped to 20 IBUs. The idea for this is a dark saison. Fermented with 3711 and a ton of sour dregs: some of which include jester king, the bruery...

I SERIOUSLY doubt Atrial was distributed.

Pm'd

You should be good to go. Cheers!

I'm sure someone else could chime in and come up with an almost exact extract version of this on beersmith, but you would just use maris otter extract in place of the base grain, logically. If you can't find Maris Otter LME then you could use pale/light extract and add ~1# or so of victory in...

Honestly I've been throwing my bottles into the dishwasher and running it without soap. Does an excellent job of sanitizing. Just make sure the bottles are clean beforehand. I haven't heard of anyone else doing this, but it's worked for me dozens of times.

Seems like there's a lot of interest in an Austin group buy. Never done one before, and wouldn't know how to go about something like that, but I'm sure someone around here does! Chime in and let's get this going!

I have access to most Texas breweries and am looking to trade. Seems like people are looking for jester king. I live just a few miles away. Let's see what y'all got!

Wow guys way to rip into this guy. What a shame. Isn't home brewing supposed to be about trial and error... And maybe, just MAYBE getting crazy and doing something outside of the box? Y'all are boring and straight up rude. Anyways, I think your beer will suit you just fine. I do agree on most of...

Update 11/10/13...Tapped the bottles early when I took the pictures. It's crystal clear now. Flavor has changed dramatically over the past week. Getting better and better!

It would entirely depend upon your equipment and grain temp etc.... But my strike water was 163

Just before flameout, so I could maximize hop utilization. You could also add during secondary or midway through fermentation, as saccromyces prefers to eat simpler sugars such as glucose before it will consume more complex sugars (maltose). Point being: the corn sugar is such a small percentage...

Alright for an update... Here are some tasting notes and some photos Appearance: Poured into a Teku glass. Dark straw/Golden color. Medium carbonation with tight bubbles, great lacing. Very cloudy. Aroma: Grapefruit, tropical fruits, pine, strawberry. First impression is HUGE grapefruit...

I wanted to do something different and make a really straight forward, easy drinking and crisp IIPA. Now that I think of it, maybe it's not that different...but brew it and you'll see! The Zythos in this recipe are absolutely amazing. HUGE grapefruit aroma and flavor. I love the combination...

Well you could always try a hop bursting experiment. Bitter with 1oz of chinook if you like, then whirlpool with all your cascadian/northwest hop varietals and dry hop the hell out of it. That's what I would do.

too late, lol. But check out mr malty as a pitching rate calculator.