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Bumping an old thread for the benefit of Google users... :) If you want to keep hop or other sediment out of the bottle, you can put the end of your siphon tube into a sanitized mesh bag before inserting into the carboy. I find that it tends to leave a little beer behind, but it allows a single...

I realize I'm bumping an old thread, but as I know a lot of people (like me) are diving in via google search, the information here should still be relevant to some... I've done a couple IPAs with 1272 (a citrus-y black IPA and a fruity Mosaic Single Hop) - both were fermented between 65-68 and...

There's a brewpub in San Francisco that blends the spent grains into a veggie burger. Working on a recipe of my own, will have to share when I get it right.

Thanks for the suggestions. Decided this one was worth the extra few bucks and added the yeast. My previous IPAs have all tasted best about 4 weeks after bottling so the risk of waiting too long didn't seem worth it. Gotta pay respects to the hops!

Thanks for the input! I've only cooled it to 50º for about 8 hours each time so I'm hoping it hasn't been cold enough to knock out the yeast... The reason I did this is that I've read from several sources that dry hopping is improved if some of the sediment is settled out beforehand. I've found...

I just finished dry hopping an intensely hoppy IPA that ended up coming in at around 9% ABV. I let it sit outside in the cool night air (temps usually get down to about 50º at night here) in order to "crash" the yeast a bit before transferring to secondary and adding the dry hops, and again last...

... And still not more than a touch of carbonation. Great flavor though... There is a bit of oak from the Pacific gem that goes well with the caramel. Looks like I'll need to put this away for a few more months!

Well, it seems to have turned out well, but with the high ABV it seems to be more of a Barleywine than an IPA. 6 weeks in the bottle

It's bubbling away now, I tweaked the hop additions a bit so there aren't any middle additions, just bittering and hopbursting.... A bit unseasonably warm in NorCal this week but I'm hopeful this is going to be a good brew!

I did this for my first couple brews... It's a pain but I didn't have any problems other than a long cooling time. After $20 worth of ice on my 3rd batch I invested in a wort chiller. Your beer will be fine with ice but you will not regret the extra purchase.

I'm using these New Zealand varieties because they don't use sprays or pesticides and I wanted to make an organic IPA. Im also trying to branch out from the usual C hops and from what I've read of flavor and acid profiles I think these will be a good pairing. It's an experiment with the unknown...

*bittering* damn auto-correct

Thanks for the advice... I see 30min additions in a lot of other recipes so I guess I assumed it brings out different flavor components, but I like the idea of separation of buttering and aroma/flavor...

Should I move the 30 min additions later? This is my 5th batch so I'm still a newbie, but I really want to get a lot of hop flavor... My first double IPA was good but not as hoppy as I wanted it to be. Appreciate the advice!

I've been toying with this one for awhile in my iBrewmaster app and finally have all of the ingredients to make it... just wanted to get some feedback from the pros here before I brew it! I've read Daniels and Papazian and have been obsessed reading the forums here for months.. but I'm still a...

I'm fairly new myself but just recently bottled an Apricot pale made with puree... it still needs to condition but tasted awesome before bottling. Had a nice, very subtle Apricot flavor (recipe called for 4oz of extract but I halved this so it has just brings it out without making it...

Yes... we are spoiled here... so much to be inspired by.... :)

Just wanted to say thanks to everyone here for inspiring, informing, and instigating... I am about to brew my 4th batch and loving every minute of it. cheers!