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+5.5 dry stout 1955.5

If I recall correctly the BB DIPA has something like 4 or 5 oz of hops. I tend to use between 10 and 16 oz of hops in a typical DIPA. Get your hands on some more hops if you can and load up on late additions, those make all the difference in the world.

+5.5 gallons of DIPA +5 gallons second runnings ordinary bitter 299.5

Opening up the tun was a nose-opening experience. The boiled wort tastes pretty good, but the place still reeks of soured grains from thursday.

I'd like to state for the record that sour mashing is not a technique I'd recommend for apartment all grain brewing.

Currently have a batch of double american black ale and a batch of breakfast stout that'll both be bottled tonight. A hoppy pale made with mosaic is on dry hops, and a berlinerweisse is currently souring in the mash tun.

For a "standard" not that hoppy beer I either just do a bittering addition or a 60-15-5 addition that isn't too over the top. For hoppy beers I like to do a 60-15-5-0 schedule, but really piling on the flameout hops. Something like a DIPA I add in a 30 minute addition to round it out. I tend to...

About 14# pale malt and between half a pound and 1# of wheat, everything else can stay the same. The amounts of base malt depend on your efficiency.

It wont hurt. If anything, it will help. While the vial says that 1 vial is good for 5 gallons, it is usually the case that you want to grow more yeast cells by making a starter before pitching the yeast. So don't worry, it will be fine.

Based on cost of ingredients... I can make a mild for about $0.17 a pint. Rinsed yeast, $40 sack of British pale malt, bulk or free hops - it's pretty good. I should add that my lease has free water and the introduction of weekly all grain brewing hasn't raised my natural gas bill a cent...

For a witbier I like a classic grain bill. 50% pils, 35-40% unmalted wheat and 10-15% oatmeal. Good color, a nice haziness to it and really great head retention. 50/50 wheat/pils is complete acceptable, though unmalted wheat is ideal.

I don't know that I'd say that the breweries near me make bad beer, but I was almost shocked the first time I tasted some professional beers and immediately thought "these taste just like the beers I make." I don't know if that's an indictment on my brewing or theirs.

I brewed a double american black ale this past weekend and it was my first time getting into these hops. I bittered with Columbus and did flavor and aroma additions with belma and motueka, 2:1 belma to motueka additions. The impression I got from tasting the wort and smelling the wort was a very...

I seem to use London Ale 50% of the time and Pacman 50% of the time. Every once in a while I'll use a Belgian yeast (for Belgians, duh) or maybe a wheat strain. I have s04, s05 and nottingham in the fridge as backups. I like the pacman for clean american styles and pseudo lagers, and I really...

I brew all grain just about once a week. I also work in a shipping department, and the past week beat me up quite a bit. I took it easy and did an extract batch instead and damn it was nice. Doesn't scratch the "i must control everything" itch like all grain does, but it was a nice change of...

Not saying you have to, but when I brew my mild I mash at 158 and it still gets down to 1.010 from an sg of 1.034 using wlp013. With a low sg it can't help but to attenuate.

Here's the deal. Labelpeelers had contracted 2000 lbs of each of the trademarked hops this year. The harvest was bad, and suddenly the supplier cut down the allotment to 400 lbs of each well into the preorder period. The contract had a clause about natural disaster type stuff (like a bad...

I ordered last wednesday, received my 2# today. Planning on making a single hop IPA with 8oz of it to see how it does.

That's what I keep saying to myself, but I can never settle for a limited selection. I have a DIPA? I want a different DIPA. I have a stout? Well, I want another kind of stout.

I don't know if I'd keep S-05 super low to be clean, I tried to make a cream ale with it and fermenting it around 60-62 I got a very prominent peach ester. It is a tasty peachy blonde, but not really a good cream ale.