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It's just vitamin C, so I'm not sure what adverse effects there would be, considering a single vitamin C powder serving is typically around 1 gram, which would mean there's about 1 serving in about a gallon (3.8 liters) of beer, so even if you sit down and drink 8 US pints of beer, that'd still...

I absolutely adore Cilantro/coriander, but my wife thinks it tastes like soap. Just like I can't imagine coriander tasting like soap, even though that's how a ton of people who hate it describe it, I also can't imagine Fuggle tasting like dirt. So it really might be a person-by-person kind of...

I've done a ton of beers that are 100% Fuggle, sometimes dry-hopped with it too. There's a reason it's been one of the most popular English hops for such a long time. The beer I brewed today was bittered with EKG and finished with Fuggle, but the beer I made about a month or two ago was 100%...

13 liters of London porter with coffee, cacao, cinnamon, and vanilla, so 3 gallons: 2,355 + 3 = 2,358

Outside of English styles, I also use English hops in saisons and just stouts and porters that I'm not trying to be "authentically English." Like, it'll use English hops and yeast, but it might not be like any English stout I've ever had before. For the longest time, the English hop I used the...

It's relatively simple too. Mainly lemon zest and neutral grain spirit (or vodka). I've never wanted limoncello to be stronger, though. It's usually around 30% ABV and it's already extremely sweet at that strength.

Seconding IslandLizard, but as he says, the best way to get fruit-flavored alcoholic beverages is by mixing that fruit juice with a neutral grain spirit like Everclear (if you want the ABV very high) or vodka. The reason I'm commenting is because I wanted to mention another possibility: making...

You said you only used 1 ounce of sugar, but in how much beer? If it's 5 gallons, that would definitely be severely under-carbed. You'd probably want between 3 and 5 ounces of sugar in a 5 gallon batch (I'd use the priming sugar calculator Day_trippr posted). Also, what did you mean about...

I do the same. A glass jar is going to have so much headspace that it's going to expose the hops to way, way, way more oxygen than zip lock bag that you remove as much air as possible from before resealing and putting back in the freezer. I've used hops I bought more than a year ago and have...

When you keg, you could think of the keg as like one huge bottle. The gelatin you've added to the keg pulls all the particulates down to the bottom. Even without gelatin, simply making the beer cold will cause heavier particles to fall to the bottom. The colder, the faster this happens. That's...

I would dry hop right there in that fermenter. Secondary seems both entirely unnecessary (it is a Pliny clone, after all) and pretty dangerous (huge risk of oxidation). If you're kegging, then it might be a good idea to use gelatin. If you're bottling, you could add the gelatin to the fermenter...

I've never heard of anything like that before either, but I'm guessing that it's because you dry hopped with whole leaf hops instead of pellets. Whenever I dry hop at yeast pitch, the hops just drop straight to the bottom, but I imagine they'd float for a while with whole leaf hops. Like the...

66.6C (151.88F). Considering the apparent attenuation was 69%, I don't think I'd want to put more unfermentable sugars in there. I also was surprised that I overshot the gravity. I did not adjust my efficiency for the shorter mash. I kept it set at 70%, which is normally what I hit, but the...

I've never fermented Nottingham below 60F, but I guess it does have an insanely wide fermentation range listed on the package, going from lager territory (50-60) straight up into saison territory (77 being the top temp listed). I've mainly fermented it around 64 to 67 or so, and it's definitely...

I use Nottingham for English IPAs, bitters, and imperial stouts, but I've never used it for an American-style beer before (I actually have a packet of Nottingham in my fridge right now). Although it is pretty neutral, it still tastes "English" to me, and I wouldn't want to use that for, say, an...

That's possible, but the expiration date on the pack was 2027, I stored it in the refrigerator since it arrived, added yeast nutrient to the boil, and pitched it in the low 70s, so it'd have to be something wrong with the yeast pack itself. I actually bought 2 packs of US-05 at the same time...

Those are the only 2 things that I can imagine would affect attenuation. As just one of the other 3 things, I utilized advice in another thread for using an aquarium pump in a cooler filled with water (that I later added ice to) hooked up to wort chiller for chilling the wort (it cooled the wort...

That's fascinating. The mash itself was probably around 35 minutes long because I didn't actually start the timer until I added the crushed grains and made sure that all the doughballs were gone (which took longer than usual because there were a ton of doughballs), but it looks like it resulted...

So on a total whim, I decided to just throw a recipe together and experiment with 5 different things all at once. I just did a SMaSH. And 2 of those things I wanted to try were a 30 minute mash and a 30 minute boil, both things I had never done before. I was very impressed with how, even though...

When I want a dryer finish in a double or triple IPA, I add dextrose at the end of the boil, but I've never done that on a single IPA. Typically mashing low gets the right amount of dryness without doing anything more (usually around 65.5C for me in my West Coast IPAs, though I've gone as low as...