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If you're going to mash high, this is the recipe to do it with. Kick up that malt profile a little. :yes:

I like the idea of Spruce in this recipe. It's a good fit. I played with a spruced-up beer recipe years ago here: I only wish I'd added a little more spruce.

Noble hops will be a fine hop for this beer. Hit that 14-IBU point and you'll be golden.

Keep that jug on the cooler side and it should turn out great.

My how time flies..... :D

I always found setting the PSI at 30 for a keg that just went into the chiller and giving it 36 hours was spot-on in terms of hitting proper carb levels.

A few things that helped my carbonation scores on the higher carb'd beers. Chill, but don't freeze the bottles. Frosty bottles are like frosty mugs and in my experience tend foster foamy transfers. I also give my cold bottles a quick cold water rinse. The water tends to "lube" the inner...

All of my beers got substantially better once carb'd up. :)

Everyone knock it off

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No more than any other clean ale. Let it sit for 2 full weeks in the primary/secondary to clean up good and you'll be fine. :mug:

Amarillo is a fantastic dry hop. My go to for the milder PA's.:mug:

Keep them at the same temp in the secondary. Three weeks at those temps will be sufficient for complete fermentation and you should have no risk of over-carbonated bottles. Bottle conditioning at 66 degrees may take some time (70 is ideal), but if you're in no hurry, you should be golden. :mug:

$14.95 dog repellent. Less chance of going to jail for animal abuse or accidentally scorching your scrotum hairs. Not that there isn't a time and place for the latter. :p

Resume on topic discussions at will fellas (and gals).

A couple of OT posts set on personal attacks have succeeded in closing an otherwise productive thread. You know who you are. So do we. Everyone pour a pint and decide if you want to belong to this pub or not.

I use a two gallon sun tea jar with a spout. This gets me about 10-12 16oz GT bottles (I take to lunch every day) along with 3-4 larger liquor bottles (I use to pour a glass for breakfast every morning). I figure 7-9 days to ferment (depending on the ambient temperature in the brewshop) and...

I used GT. Took about 4 full weeks but produced a beautiful 1/4" thick scoby. I'm on my 20th (or so) batch right now and have scoby's taking over my brewshop. :p

This is why I stopped continuous brewing. The active CO2 churning away makes it difficult to bottle without excessive foaming. It tastes great out of the fermenter, but doesn't lend itself to priming and bottling. I just brew, ferment, and bottle with about 1/2" of white grape juice in the...

Take a break everyone.