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You may have hit your final gravity but I would take another reading the day before you plan to bottle. If it's the same, your good. If it's lower then check again on bottling day. If the last two days show no change, then you're good! It's a good idea that even at your FG you are letting it...

I ended up doing a double brew day since my wife and daughter went out of town on Saturday. Between setup, cleaning the conicals, brewing 2 batches (barley wine and extra stout), clean up and break down I spent about 9 hours. I think with my procedure I'm looking at 1 hour setup, 3 hours per...

Btw I do the same thing with regards to cleaning in between batches, just a hose/wipe down and then back in action. The full pbw and sanitizer rinse is the last thing after all batches are done.

Sounds cool, my spigot also freezes up and I just take about a half gallon of hot water from the hlt (140-150 ish) and slowly pour it on the spigot and it usually loosens right up.

Whew, I top out at a double brew day because it takes me 8-9 hours between setup and cleaning (I do a pretty lengthy cleaning run through my system). Now I'm thinking that I'm not sure what my wife would prefer, that I do single brews for 4 weekends in a row, or one marathon brew day?? Hmmm...

30's are solid dude, good job! I'm always psyched to score above a 30. Thanks for sharing.

Something to think about, if you have oxygen absorbing caps you don't want to soak those for very long because they won't be able to absorb oxygen anymore. A hit of star san spray and let them dry, that's all I do. To sanitize the bottles I use those bottle washers where you hold the bottle...

You could stick with the 5 gallon batches but split them into two-2.5 gallon batches and use different yeasts, or dry hop one or not the other, or use the same yeast but ferment one colder and one warmer (within reason of course). You can really get a feel for how different yeasts, hops and...

Sounds awesome, good thread, sounds like you got a lot of good advice and it's paid off well for you. Congrats! I really like wlp838 for lagers, fwiw (in case you want to mix it up with future batches).

I haven't heard of any issue regarding hot wort oxidation, in fact you want to introduce new oxygen to the wort because it's good for the yeast and the boiling process drives a lot of oxygen out of the wort. It's common for people to inject O2 into their wort from an O2 bottle or even one of...

Sorry I should read better before I post, I see you already addressed some of these questions.

So did you treat the keg like a bottle and add sugar, seal and let carbonate at room temp? This should have worked fine. You also mentioned you put it on c02, just curious if that was in a fridge or also at room temp. The c02 will absorb much better in the fridge so if you haven't already I...

My rule of thumb is that if its a dark beer or stronger ale, just let it condition at room temp, light ale or (especially) IPA should go in the fridge to preserve freshness. Lagers should always be refrigerated. If you had it in the fridge for two weeks, gave it to your buddy, he/she let it...

Another +1 for Mosaic, I use them a lot in my IPA. It's a derivative of Simcoe. Very clean, great aroma, good for dry hopping.

Like others have said, if you bottle to quickly you may get bottle bombs because the fementation is not done and will build up too much co2 in the bottle. Ferment for a couple weeks, take hydrometer readings to make sure that fermentation is over, then bottle and control the carbonation amount...

Yeah, no worries, it's just a simple tip for beginners, don't let IPA sit on the shelf for too long, they go bad.

Well first off 90 days is only 3 months and Stone has quality control mechanisms that we homebrewers don't have, so I'm assuming that buys them a little more time, but not much. They are also making assumptions that the 3 months is not totally at room temp. I'm talking about the beer sitting...

By the way, I've been going back and forth on this with others as far as IPA shelf life and in my experience when you're dealing with IPA's you need to adjust your conditioning time for a reduced shelf life. There are a lot folks out there suggesting you condition your beer on the shelf at room...

Your first brew experience sounds a lot like mine. I always found that IPA kits were much heavier on crystal malts and lighter on hops than I would consider for a good IPA. Then I realized my preference of IPA was mostly west coast style IPA's like Stone which are super heavy on hops and very...

Think of your fermentation like an initial peak with a long, slow drop-off. It's perfectly normal to have a vigorous fermentation in the first 2 days and then the appearance of nothing. In fact, this is a sign of good, healthy yeast. They cleaned out the beer fast and efficiently. Although...