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It turned out well. Very tastey.

I live in a part of the world that isn't imperial (ex, everywhere that is not the US or UK), so I am familiar with C as my normal unit of temperature measure. I use an STC-1000, so the C made sense to me. That said I am still constantly converting between C and F because every reference text...

I am sitting in my brewing room with the pot boiling and thinking.. man my first 5 attempts were not nearly that nice. Good work and glad it worked out for you.

Update on this. It fermented down to 1.016. Dry hopped it with 3 oz citra just now. I'll crash and fine it on Tuesday

That is a really really good point :)

I am interested in entering it in competition so I would like to get the category correct. I think you are right in that it will not qualify as an imperial or double IPA. At 55 IBU it is not bitter enough by about 5 points. At 7.5% abv its really on the fence between IPA and IIPA. That said it...

So I made this and I left the grain bill alone. I made an error in beersmith while doing the calculations. My target post boil volume was 19L but I set it for 21.something L total in beersmith. As a result it is now an imperial IPA. It ended up at an SG of 1.075. I dropped the last hop addition...

I also wear a dust mask when milling. I can feel the dust in my lungs after. You know your hobby is worthwhile when it requires you to put thought into the proper PPE.

Hey everyone, I just pitched an imperial IPA (1.075 SG) with a repitch of yeast bay Vermont ale yeast. The yeast is tearing through the beer with the same intensity it did with the lower gravity beer I harvested it from. I would expect it will ferment out completely within 7 to 10 days. My...

I brewed this for a second time. I blew my numbers and ended up at 1.50. I suspect I set my batch size incorrectly in beer smith and my crush is too fine (also has a stuck sparge). Regardless, good wort is good wort :) Fermented it with Yeast Bay Vermont ale yeast and followed the suggestions...

The water is part of it, but the other factor is not wanting to buy more gear, my kitchen doesn't have a great way to hook up a chlliller and I want to "can" the wort for later use :) but yeh, a wort chiller would likely work better :)

Thanks for replies and pointing me.to that stickie. I am glad to read I was over complicating it.

Hello everyone, I have a low gravity beer (centennial blonde) that I made using Vermont ale yeast. It is coming up on the two week mark in terms of time in the primary fermenter. I could likely keg it today and have a pretty good product. I plan to reuse the yeast in a high gravity imperial...

I have been experimenting with no chill wort cooling recently. I have been putting the beer into a corny keg, hitting it with 30 psi and letting it cool down over night. The goal being to not waste water, not use my old (but effective) system of putting it in two canning pots in the tub AND to...

Definitely a possibility, unfortunately it's all mail order in my town, which is a pain. I think you are right thou.. I think that hop bill for bittering plus something interesting to dry hop with if I get a chance when I am doing my out of town Christmas visits. Any suggestion for a dry hop...

I am not too worried about those making it sweet. I have used a very similar mix of crystal 60 and melanodian in the zombie dust clone and it turned out well on that front. Regarding the dry hops - I could hold back all the citra and dry hop with it. It is not part of the bittering factor.

Also useful here is the grain I have available. My apologies the pictures appear to be sideways and also entirely in metric. http://imgur.com/LJ2W1e3 http://imgur.com/J4AN65Y

Hello everyone, When I make a beer I tend to order grain bills for each batch I make, but I seem to always end up with a bit of grain or a pack of hops left over. I took an inventory of my grain stock/hops acquired since last Christmas and consolidated everything. From that I put together the...

FWIW the first time I made it I dryhopped with cascade and centennial. I am now doing it a second time with the stock recipe because I am now curious about what it will taste like without the dry hopping. I hear you thou CGVT.. In my search throughout this thread there was a lot of what you...

I drop hop with pellets directly into the keg and let it sit at room temp for a few days, then shake to drop them down to the bottom. I use a clear beer draught system (Google it) to draw from the top of the keg.. No clogged drip tube worries. That thing is magic Using that method the flavour...