Recent content by downzero

Oh do I hope you're wrong. I haven't been home in years, but 3 Floyds is my all time favorite brewery.

I don't own a refractometer and have only used it to take measurements along the way in a commercial brewery. I think a lot of brewers are doing more harm than good with them and should use a hydrometer instead.

Not can--will.

Did you use tap water? If so, what you're tasting.....is chlorine. Malty beers hide it more.

If that's a 5 gallon recipe, you're going to have a boozy IPA. Whatever it takes to chill that out is probably to your benefit.

Because yeast multiplies as it ferments, so you have more yeast cells when you're done than when you started. Best procedure I've found is a mason jar and a sanitized soup ladle. I also don't think overpitching matters so I probably pitch more yeast than some would think necessary.

I have never had a beer fail to ferment or have a stuck fermentation. I generally use dry yeast but my NEIPA I just made with liquid yeast and no starter (1.066) was done after 3-4 days. I fail to see the point of all this concern over pitch rates. I've had similar luck with repitched...

I can say that squeezing is definitely worth it. I've measured the gravity of the wort from squeezing and it was higher than the gravity of the wort in the brew kettle at the time.

I would be tremendously flattered if I was in your circumstances, even if the dudes were creepers. Maybe we're all just little boys inside, but whether you've known her for 5 minutes or 26 years, getting to hang out with a hot chick never really gets old. It's kinda the reason we're all here...

80 IBUs is high for American IPA. I agree with the result you're trying to get. I'd reduce the 60 minute addition to 1 ounce or so and throw the rest in at 5 minutes (or even flameout).

United States

I love the bulldog statue across the street!!

If you add a bunch of fermentables to raise your gravity and bottle, you're going to make nothing other than bottle bombs. Don't worry about your final gravity and enjoy your beer. You won't be able to tell the difference anyway. Nobody pours a nicely carbonated beer into hydrometer cylinder...

I don't see anything about water chemistry or mash ph, so I'd start there. Calculations of efficiency require precise volume measurements as well, but I agree with others who say that 70% or perhaps even higher is possible with BIAB without anything special. Avoid dough balls and mash for the...

I made a beer recently with Columbus in the boil and hopstand, and Citra/Galaxy in the dry hop, and it's really good.