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I used a keggle once but found it a bit awkward to use and bought a 15g pot instead.

Have you actually tried? I’ve been brewing 10g batches in a 15g pot for 10 years.

Have you bottled your first batch yet? That’s all it took for me to invest in a kegging setup!

So you also dry them first?

I have not used any wet hops before.

I planted some centennial hops a few years back and forgot about them. A few weeks ago I pulled about 3oz of wet hops off the vine and added them to about 2G of a blonde ale (dry hopped). Unfortunately I am not pleased with the flavor change as a get what I can only describe as a strong...

2-3 weeks in primary and cold crash is all you need for most beers. If you are making a lager you might want to do a secondary but for most ales it’s a complete waste of time.

The ideal amount of fruit to add is NONE! Sorry...personal preference and years of being pissed every variety pack has some fruit beer I don’t want anything to do with! Honesty the only fruit I have liked in a beer was for a witbier and we didn’t even add fruit, just zest from the peels and it...

I tried the cold steep before and then adding at end of boil. I felt that it significantly reduced the roast. Might need to steep more than you removed from the mash to balance out.

There are also mango beers, doesn't make it right... Those of you who enjoy these session IPAs should drink as many as you can before they are yesterday's news.

You mean an APA? Yeah, I am saying that a session IPA is usually an APA that's too thin and/or too hoppy. There is no imperial blonde so why a session IPA? Marketing...

Double post

Yeah, if both yeasts only need O2 during the reproductive stage that punching down the cap 3 days in seems too late. I have make Belgian beers that I have added O2 to and aged them 5 years so I have also not experienced storage issues. Has anyone actually tried this and had issues are are these...

Also, I think some of the tartness comes from the zest. I use fresh fruit.

I have used WLP400 about 5 times and the tartness has not been a problem. I'd say don't over pitch and let the temp ramp from 65-75 over a week. Let it sit an extra week at 75F if you pick up a lot of sulfer after hitting FG.

I guess my point is that in my IMO it's all about balance. For me at least, you can't have that big bold flavor with a thin beer finish because it's out of balance. It's just an extension of the IPA craze and I suspect it will soon be gone.

Just boil for 70min

I have prob made 100 batches of beer now and I would say the three extract kits I made were probably my three worst beers . YMMV though.

Yeah, I still have not heard what makes wine so different from beer yeast as far as aeration. I love the fact that I can put O2 in my beer then toss on the airlock and put it in my keeper at whatever temp I desire. This "open to the air" concept has my dragging a carboy around my house trying to...

That's what blonde, wheat and kolsch ales are for...