Recent content by WitShadow

Two weeks will be enough even at a cooler temp, while anything over three weeks in primary starts pushing your luck, and you’re looking at about 5 if you wait if I read that right. You’ll get a cleaner taste with less risk of oxidation, infection, temp fluctuations, and other unknown and...

There’s always something else to build while your beer is brewing!

I have the same problem with flat loaves. They’re always so dense too. Taste great, crispy crust and chewy bread but I want bigger, lighter loaves with those big bubbles - is there an end to end how to with recipe I’m missing?

@deks77, soak it, preferably in PBW, but warm soapy water works too. Then just rinse it out. Easy peasey (lemon squeezy)

Yes... Memories of B52s, Kamikazes, sex on a beach, Jager Bombs, Peach Schnapps, Pearl Jam, Public Enemy, reckless abandon ... and goatees. That’s also when the cargo shorts fad started so if you’re still wearing those it might be time to move on (but they’re so comfortable and functional!)

The main reasons I’m considering going electric are for easy step mashes and more precise mash temperature control in general.

If water is in tight supply, substitute a small batch of PBW at the proper ratio and with warm or hot water as recommended in the instructions. I second that the point of a PBW soak is to eliminate the elbow grease or break down stubborn stuff (even stuff that has nothing to do with brewing like...

Yup, looks like yeast. No off aromas - it’s all good. How’s that saying go? “Don’t worry, have a home brew!”

Agree. IPAs are supposed to be balanced between hop bitterness and malty sweetness. I think a lot of the “hop fatigue” expressed in this thread is the result of many brewers having forgotten that important fact. I have zero hop fatigue but I brew a different style with each batch and IPAs make...

Agree with the previous post on extensive use of help menus, forums etc. There’s tons of info out there. Then go with presets or what others have posted for similar equipment to yours, then refine from there. Don’t worry too much about getting every detail right off the bat, I think that’s...

Oh look, I had already provided an answer in June. Silly me! The notification popped up and only showed the initial question, but glad to hear you found the sweet spot! ;-)

I find you get ample sweetness with a little blend of caramel and munich malts - go lighter or darker based on your own goals and preferences, and Vienna works too. Frankly, if you're finding enough sweetness in the IPA's you buy but not your own, then this should be enough as most recipes...

Don't try to fit a square peg in a round hole - maybe your best bet is a couple of bazookas?

All good advice so far. These hopping rates are borderline IPA - which seems to be your goal so that's ok. I agree with moving the 60 to FWH (and possibly increasing it to keep you in the low 40's total bitterness) and either eliminating the 30 or at least moving it to 20 mins at 0.5 oz. I'd...

I find Maris Otter adds a bit of body and sweetness (or "malt character") to pale ales and IPA's in comparison to American pale ale malts, as do of course all the caramel/crystal, Chocolate, and Munich malts. Also, as Mike said above, mash at a higher temperature (69 C is often considered...