Recent content by Bmorebrew

78% US 2-Row 15% Rye malt 5% Crystal 40 2% Acidulated malt + 1 tsp CaCl2 +1.5 tsp gypsum Mash at 152°F for ~60 min Hops: as above Yeast: Big starter of WLP001 (usually between 1.6 liters and 2 liters depending on cell count) Ferment at 66°F The acid malt is there due to my particular...

Oh boy - be careful when you bottle. If you just added the honey and brown sugar, the yeast will consume those. You should wait for it to do so before adding priming sugar, otherwise you might end up with forty some bottle bombs in your house. Aside from that, there's no quick answer to this...

It's a lager, so you need to let it go. By nature they take way longer than ales due to the temperature at which they ferment.

They're known as yeast rafts - and they're normal. Let the beer sit for another week or two.

I would back up a little and rework the grain bill by dropping the crystal to maybe one pound. Two pounds works out to over 15% crystal malt - a bit much in an IPA for my taste. You don't have to take that advice if you don't want, but typically I find the best IPAs tend to have a fairly simple...

I crash cool one day before kegging at 35°. Keg the next day with a little gelatin. I set the PSI to about 12, while the keg is still cold, and roll it around for 15 - 20 minutes, or as long as it takes to no longer hear gas bubbling through the keg. Hook it up and enjoy a celebratory...

Troegs' Nugget Nectar. It usually prices in the $12-$14 /6pack range, but I bought a couple of pounds of Nugget hops at around $8/lb - much much better price point.

A couple of things: First, congrats on the new hobby! Second, with an OG of 1045, I'd say this is more in the range of a pale ale than an IPA - but not to worry, that's ok too, you can dry hop a pale ale. Here is what I would do with the current brew. I would let it sit where it is for...

That's when you know you're doing it right.

I would defer to Revvy on this and not aerate.

If you've dry hopped that IPA heavily and it's over 7% I would not only wash your yeast, but make a starter from it as well. I would be concerned that the yeast might be a little stressed from such an environment and I would want to ensure that I have healthy yeast, not just a lot of yeast...

As far as I know, you should be ok within the first 12 to 24 hours. Here is a link to White Labs explaining the yeast life cycle. http://www.whitelabs.com/beer/Yeast_Life_Cycle.pdf I've read that some brewers will oxygenate their beer when pitching but then require a second oxygenation the...

Just finished the last of a sixpack of Abita's Jockamo IPA.

I think I get where he's coming from, though I don't fully agree. A little, but not a lot. I don't see this issue as black and white where one needs to pick a side as it were. There is a need for style standardization, naming convention, etc., and the BJCP is the best we currently have at...

Wow - even if I agreed about giving her the brewery, no way I'd show her how to use it. That has nothing to do with "being a bigger man."