Recent content by BuckSwope

Brew Method: All Grain Style Name: American Pale Ale Boil Time: 60 min Batch Size: 5.75 gallons (fermentor volume) Boil Size: 7 gallons Boil Gravity: 1.042 Efficiency: 71% (brew house) STATS: Original Gravity: 1.051 Final Gravity: 1.013 ABV (standard): 5.04% IBU (tinseth): 62.43...

They will clear up. One thing that always comes back around with brewing is that patience is key. You'll thank yourself as the weeks past and your beer gets getting better Beer Instagram: @mr****ella

After your bottles are carbed, there's still some yeast in suspension. Throw them in the fridge for a week or two to a) have the yeast floc out and b) to mellow/blend the beer's flavors. I've noticed that my beers seem to improve with a little cold conditioning period.

It's not like you're disrespecting them by having a beer. Don't worry about what they think and enjoy yourself! They're missing out on some great drinks though. Beer Instagram: @mr****ella

Just did an XPA that used Mosaic and Galaxy in boil/hop stand and dry hopped with an ounce each of Amarillo and Citra. Galaxy overwhelmed the hell out of the other hops, but after 3 weeks of cold conditioning in the keg, it's insanely fruity and dank: If you want the recipe, shoot me a pm...

Definitely agree with Yooper. 4 oz at 60 mins is overkill, especially using great flavor/aroma hops like Simcoe and Cascade. Use an ounce or 2 of a neutral hop as a first wort hop for bittering. It'll deliver a smooth bitterness that's more pleasant than the usual sharp bite you get at 60 mins...

Given your mash temps and yeast, sounds like you're done. Pitching a yeast that can attenuate more probably won't help at all at this point. Your beer at this point has a low ph and a pretty hostile environment given that it's registering an ABV of 7.7%, both of which are detrimental to new...

Few questions for you; Are you doing all grain or extract? Secondly, if you're going all grain, what temp did you mash at? If using Irish Ale (WLP004), chances are the yeast have done their job and your brew is done fermenting since average attentuation is listed as 71.5%

Motarillo Saison Yeast: WYeast 3724 Hops: Motueka/Amarillo/Sorachi Ace (dry hop) Grains: Pilsen/Flaked Oats/White Wheat Malt/Rye Malt/Acid Malt (ph adjusting) Beer Instagram: @mr****ella

English brown ale aged on toasted coconut

Great write up. Just did my first hop stand with my latest saison. Curious to see how the results come out as well

Throw them in the fridge once you notice that the bottles have been fully carbed. Cold temps help crash yeast/trub/sediment to the bottom of the bottle. That should help with your predicament.

No problem. I'd switch half a pound for half pound with no preference on which DME.

This is the calculator I use: http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/

If your equipment permits it, you can do one big starter. If not, make a 2 step starter.