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Who else is loving the IPA book by Mitch Steele? So this clone attempt will probably be happening next week. This clone is pretty close to how he calls for the recipe in the book, minus some temp controlled dry hopping that i cannot achieve with my setup. This is for a 4 (yes 4) gallon batch...

It's possible that the yeast got a little stressed and stalled without a starter on a 1.070+ beer. I would try repitching if you want to drop it further, but also taste it. If it tastes good and is done fermenting, why not? And adding on to the maple flavor, maybe transfer to a secondary and...

Did you make a starter? And how fresh was the smack pack? -D

What yeast did you use? Have you taken consecutive gravity readings a few days in a row? I'm guessing you used maple syrup (hopefully 100% pure)? Also, imparting maple flavor can be challenging as it can ferment out easily. You can always add more, but I would add a little at a time so you don't...

Just read a caption on Instagram talking about how amazing the "bourbon malts" are in the 2010 bourbon county stout....oops.

+1

+1 Aaaaand waiting for a well actually :)

Forgot about a phone call that same day: Guy: "Hey I had a concern with a Pilsner I'm brewing. It's been in the carboy for two weeks, and the airlock is only bubbling every couple of seconds." Me: "What temperature are you fermenting at?" Guy: "Well it's been around 65-70F the whole time...

Working at the LHBS this past weekend.... Gentleman: "Yeah I remember making a blackberry mead a few months back. It was really potent, especially after I added half a bottle of everclear." Me: "Sounds good." Sarcasm much?

+1 for freshness, especially when it comes to new craft beer drinkers. A lot of them are unaware of the importance of freshness with ipas and lower alcohol beers (>7% in my opinion). Story time! I just started working at my LHBS as a second job. We have 13 taps as well and every Friday night...

How is this looking guys/gals? I'm brewing an anniversary imperial stout, and i need some critiquing if needed. I might throw this on some whole vanilla beans or bourbon soaked oak as well. maybe both 3 gal batch (because of space and equipment) 90 min boil mash temp: 158? suggestions...

I would definitely wait until fermentation subsides before letting the temp rise. Cheers. -D

How sweet are you wanting it to be? Do you have an idea of what you want your FG to be? Did that link help at all? -D

This http://www.homebrewstuff.com/hop-profiles seems to have some decent descriptions. What style were you thinking of brewing? Keep in mind that you generally don't want Crystal malt to make up any more than 10% of your grain bill. Maris Otter can lend some nice bready flavors.

Did you make a small starter before re-pitching? pitching yeast into an environment with alcohol can shock them and they may go dormant. I might suggest not aerating after 2 weeks due to oxidation. Either way, your beer will be beer. I'm not sure if i would bottle that, but in that case I'm...

Sounds amazing! I have an Avery Maharaja clone in secondary right now. It's dry hop day for me :)

Here are my suggestions based on my experience: 1. Yes, making sure fermentation is complete is VERY important, not only to prevent bottle bombs, but to also give the yeast time to clean up. I wait at least 7-10 days after fermentation has started to do a gravity reading. The best way to tell...

I think you'll be ok. I would assume that with even only 2-3 big glugs a minute, the co2 is still pushing everything or enough out of your blow off that it shouldn't clog. I have seen similar things with my fermentations, but no explosions yet. I think for it to clog, the tube would have to dry...

There it is! Thanks for figuring that out. Now where can we get the REAL recipe?

Another off topic, but still something funny I overheard about food. We just had a Natural Grocers open up in town where I live. Although I don't usually shop there because its a bit expensive, I do care about the quality of food I eat, so I shop at Trader Joe's and another local store that is...