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I have used White Labs exclusively up to this point, but my last batch came with Wyeast 1056 so I thought I'd give it a try. The extract kit came in the mail with the smack pack completely inflated so I picked up another at a LHBS just in case and pitched both packs. The batch started at 1.050...

As others have mentioned, do the water bath. The water temp may vary, but if you change the ice twice a day your beer temps shouldn't vary by more than a couple degrees which will result in a better beer.

I didnt know you could even make a good imperial IPA WITHOUT dry hopping it. I would definitely dry hop it for about a week to add aroma which will also help in the perceived taste as others have mentioned.

It was about 100* today with about 30mph winds but I decided to brew outside anyway. The wind made it hard to keep a good boil going but I managed anyway by keeping the lid partially on. All I can say is that this beer better turn out because this is the hardest I've worked while brewing and...

Classic first post. Been there and done that.

Reminds me of something I'd read on April 1st.

Have you recently tasted or smelled it? That may explain a lot right there.

I just bottled yesterday and realized I forgot to sanitize the outside of my bottle filler. I'm pretty sure I'll be fine since it is already at about 7% ABV but I guess I wont know for sure for a few more weeks. Thoughts? My worst mistake was a few batches back when I had a few too many...

Quick is better for dry. It will foam up every time you add some so it's better to just have it do it once than multiple times. Dont worry about it clumping up, it will dissolve as you stir it and as it cooks.

When I made my honey wheat I only used 1/4-1/2lb (I forget the exact amount) and it's pretty sweet. That stuff goes a long way in a batch so I'd be careful with 1lb plus the honey added to the batch.

Do you think the mother ship is in the shape of a giant hop or a nice 22oz bottle?

Yep, I noticed the error and fixed it.

Ahh, I see you ventured to the darker side. Good for you!

It dropped from 1.016 to 1.014 in the secondary. Obviously, there was some fermentation going on but most of it was probably off gassing. I'll wait a little while longer then bottle but boy does it taste goooood now!

I'm not sure, but the hop addition looks the same. I used WLP810 yeast which they dont show as an option in their drop down box though.

How about a California Steam? Lager brewed at ale temps so it is just like any other brew you've done.

I'll take a reading in a couple days when it has been 7 days in the secondary for the dry hop. If it hasnt moved down more then I'll go ahead and bottle but if it has dropped then I'll keep it in there longer. Thanks everybody.

I'm not too worried about an infection but was wondering if anybody else has experienced this or would know what caused it.

Short version: I have a second fermentation going 4 days after I racked to secondary and dry hopped. Why? Long version: I brewed a Dogfish Head 60 clone on 5/25 and let it sit in the primary for 2 weeks. OG was 1.064 (right on the money) and FG on 6/8 was 1.016 (1.019 is anticipated per...

It was actually a kit from a LHBS so I'm not sure of the specifics.