Recent content by wstcstnative

So it turns out that this beer finished at 1.014, only 0.002 away from my target final gravity! I ferment in my pantry and it's been pretty warm where I live the past couple weeks, making the ambient house temp in the mid to high 70s (we don't have A/C), so that probably had something to do with...

sounds good, thank you. dry hopped last night which was exactly two weeks in primary. been kept somewhat stable temp in my pantry.

yeah, makes sense. i actually met the brewer at one of my favorite breweries and he said most of it is marketing...with the same beer, what name do they think they'll sell more of and then go with that one. i'm sure they want to stay somewhat true to the BJCP, but also want to sell lots of beer

I've read about bottle bombs in this situation...should i go a little lower on the corn sugar when bottling? i don't have the setup for kegging yet. in a 5 gal batch i usually add about 4-5oz of corn sugar boiled in a about 1-2 cups of water to bottle carbonate

this is very helpful, thank you. i'll bookmark that site.

yeah, i'll be doing starters from now on. i didn't plan things out right and got too excited once i got home from the LHBS could you explain why 150 is better for an ipa? I'm still learning how mash temp affects the final outcome and haven't brewed an IPA since the days of extract.

thank you. i've been quite impressed with my igloo cooler. it holds temps pretty well. i usually only lose 1 or 2 degrees at the most.

you're right...stalled fermentation is what i meant

no sugar. mash temp was 155F. recipe was a Bell's Two Hearted IPA clone...LBHS didn't have exact matches for my recipe, so some substitutions were made in grain bill. yeast was Wyeast Pacman, 1 smack pack. 5 gal batch size.

What really is the difference between an IPA, a double IPA and a triple IPA? Where do you draw the line? I've had IPA's in the high 5% to low 6% range and triple IPA's in the low 9% range and higher, so where do you draw the line for a double? Anywhere in between? Is there an exact definition...

I know I messed this up a little bit. I used one smack pack of old yeast and no starter. I also ended up with a higher OG than expected (1.065 target). The target final gravity was 1.012...does this mean I have a stuck sparge? I'm brewing a dry-hopped double IPA and i'm 2 weeks in primary so...

I made a honey porter this past winter (5 gal + 1lb honey) and added the honey at the beginning of the boil. I won't do that again - when I make it next time I'll add with maybe 5-10 mins left in the boil. I didn't get much of a honey flavor at all.

Other considerations might be: - Type, leaf v. pellet - Freshness (how old are the hops and how have they been stored) - Varietal (lots of considerations here: quality of harvest, alpha %, general flavor notes, etc) The best advice i've gotten is to keep good records. The more regularly you...

sounds great, thank you. I know the perle will be good. That bag is sealed up pretty well too. I'v never even heard of some of these hops so wasn't sure what they'd be good for.

My LHBS recently went out of business. It was very sad to say goodbye...they were some of the nicest people I've every met and always took time to answer my questions when I was just starting out and knew nothing about how to homebrew. By the end of their "going out of business sale" it go so...