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I just did this combo. It tasted great going into the bottles. I dry hopped with el Dorado and slowly raised the ferm temp with wyeast 1272 to get some fruitiness. Its a great recipe you have but I've heard Chinook can add a harsher bitter than some other bitterings.

Unless your dry hopping and even if you are just leave it in there for another week. Your gravity will and probably already has leveled out. 7 more days and your safe and sound to prime and bottle. Relax, keep it sanitized, and cheers! Should have 10-11 tasty sud bottles there.

I miab for my 3-5g brews. Strike water goes in a heated cooler with the bag then I mash 1.5qt/lb. I sparge to 168f and if I'm topping the cooler I drain a little and add what's left in my sparge bucket as ot drains. I hit 70% efficiency this way. I'm thinking if upping my qt/lb strike ratio. I...

Do they make tablets you mix with distilled water and get different regional water profiles? I know it would be more than plop plop fizz fizz but there's got to be a way to get some of those famous water profiles without breaking out your microgram scale and ordering 15 different kinds of...

Thanks man! I hit my calculated preboil gravity with this method and it was set to 70%

They have all sizes.

http://www.plastic-mart.com/product/10226/arlington-sp003-5-cl Found these and with some pressure fittings and known how you could have something better. In don't like the angle of the FF...too steep.

I could totally diy some valves and trub dump system for this I'm just wondering is "food grade" actually "fermenter grade" http://www.plastic-mart.com/product/10226/arlington-sp003-5-cl

I mash in a 5g cooler in a BIAB. I want to set it up to do it how I've always done it but I'm having troubles. I want to add my 1.5qt/grain ratio and mash at 152 then mash out by raising to 168 for 10mins. How would one go about doing this for a 2.91g batch. I've used the "wort" android...

This is quickly becoming my favorite hop. I love earthy / fruity hops but this has that stank citrus fruit love thing going on. My next pale ale is going to be all FF. +1 dude

I drink this on the regular. They sell it at my local flash foods along with SNPA. Its danky for sure its got something in it besides cascade that pulls that dank weed smell out.

Amarillo/Simcoe

Tasted my 1/2g test batch with a different yeast. Its fruity already! Can't wait to dry hop El dorado!

Subjective. Balance it.

My 1272 just made it through hours of 58≈ Raise it to 65+ and get fruity esters

Its more like 2.8-3gallons It was raining and cold. I'm worried aboutbthe carapils amount. But this is even lower than the clone. Maybe it won't be too heavy. I want a hoppy fruity pale. It was in the red for this app too...

Let me have it! Hit my preboil gravity. Didn't boil off enough and SG came in bout 8pts low. Wyeast 1272 ripped through it 60-63f and its cleaning up here at 1 week and I'm throwing in .5oz of el dorado here in another week. Going for fruity citrus and body. Based off Wyld cybi clone.

My amazing wife got me a broken in 3rd edition of John Palmers's "How to Brew" and $50 gift card to www.barleynvine.com my LHBS!!! Love her!

4 days and the krausen has dropped 80%. Still see co2 coming out of solution, flocculation, and no infection... I pitched a smack pack to just shy of 3 gallons. Did it still burn through all the nutrition at 60f??? Could it have anything to do with my grist?

Its day 3 and my krausen is already dropping out. My temps were really low 60-63 for the first three days. I pulled the ice bath an hour or two ago and airlock activity has picked back up. Is this normal or is it fighting something stronger? The little bubbles are left over from...