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I chill it to my target temp first - in my view I'm not so worried about isomerization as I get the IBUs from my bittering charge. Lately I've been steeping lower and longer, myrcene boils off at 64C so I chill down to just over 60C and steep 120-140g for 1-3 hours depending on what I am doing.

Seems a lot of oats to me. I don't use them myself but thought it was a 5-10% sort of thing. I'd sub out some of it for something to add some flavour and colour eg Vienna. Re hops I'd bitter with Columbus and use cascade/citra (maybe centennial also) if I had those options. I guess if Kveik...

No doubt somewhere in the thread already but don't leave your fermenter tap open when you put your sanitiser in. Especially if you're in the kitchen. And if you do leave it open, don't be busy with your brew so you don't notice until several litres have emptied on to the bench and floor. Last...

Nice one mate, sounds like you're on the right track! I'd still dry hop it too - can always dial it back in future brews, but you'll lose some aroma in bottling/kegging I expect.

The general answer to the 'is it too bitter' question is the BU/GU ratio - IBUs divided by your real OG less 1000. You should be able to figure out what OG you ended up with in reality, then compare to other beers that you like. It scales up as OG increases in my experience - the higher the...

Correct - my LHBS sells containers of brewing salts, hopefully you have access to the same. My tap water is pretty low on minerals so I treat it as if zero, and used the bru'n water spreadsheet to figure out what to add, which is 6g / one and a half teaspoons of gypsum for hop forward beers...

What views do folks have on agitating the vessel to get better extraction from hops in a hop bag? I don't typically, I've just ramped up the amount I use and have now split them into two hop bags to give me better utilization. I just put the hops in my current brew, 80g Motueka in one, 100g...

I also do that

Why no love for citra for dry hop? I've found it pretty potent in that role. My most pungent IPA was citra based. I ask because I have a beer brewing now which is going to get 80g motueka and 100g citra (roughly 2.5oz and 3.5oz for you American types). I'm optimistic that it should be...

Agree with Queequeg - if you are wanting noticeable hop flavour, you have to crank it more than that. My current brew has 6oz at flameout, 6oz dry hop. You get diminishing returns adding more, but generally more hops added at the right time equals more flavour. Don't know how much cascade you...

I like a high BU/GU ratio (this is 1.3) but unsure what it might result in with a lower gravity beer. That said, I normally estimate 1% utilisation in whirlpool whereas the recipe must be estimating higher. So I think it will not be too bitter (for my tastes anyway!) Not sure why two...

Same same - I frequently travel for work for a couple of weeks at a time, this is when I am most likely to be brewing or bottling. Especiallllllly bottling as it takes away the worst part, which is waiting. But getting 2 weeks of fermentation out of the way is great too (and my lovely...

+1 on hop choice being significant. I had my most success with Citra, with this: Lawson's Double Sunshine Clone My current IPA has 3oz Cascade whirlpool plus 3 oz Cascade, 3 oz Mosaic and 1 oz Columbus and that's quite nice on the nose. So you don't say the volume of dry hops you're adding...

Not that I am a master of recipes at all but I have been tinkering for a while now and I look at this and think really? .. that's it? It looks under-hopped on the whirlpool/dry hop stages, pretty normal malt bill, the only thing that stands out is a preposterous 60 minute charge and therefore...

I'd guess either the grain was garbage or you've made a pretty grievous error of process. If you get 4% beer when targetting 8% then sounds like efficiency of ~40%.. if you mashed decent grain at the right temperature it sounds hard to miss by so much.

An update - I've done another three brews since this. The subsequent one definitely didn't have the sweet note, but it was 5% medium crystal (85% pale, 10% vienna), so not that surprising. Also, my father in law thought the previous one was grrrreat so may just be my palate for any sweetness...

I experimented with similar things when I was starting out and doing partial mash. It didn't make sense to me that if you added the same amount of water after the boil as you would to the boil, so the concentrations are the same in theory, but the taste is quite different. But it's the...

That's really 41 IBU? It looks like less (I guess it depends what % utilization you are expecting from the hopstand) Hop schedule sounds sensible for the types of hops they are. Surprised you're leaving yourself 0.5oz Willamette at the end, I'd just use it up.

I'm part way through drinking a recent batch, made like so: 4.5kg pale (67%) 1.2kg vienna (18%) 0.3kg carapils (4.5%) 0.3kg medium crystal (4.5%) 0.4kg white sugar (6%) 25g Columbus @ 60 mins (50 IBUs) 25g Galaxy @ 20 mins (28 IBUs) 75g Galaxy @ 5 mins (28 IBUs) 50g Galaxy hopstand...

I agree - my question was why wouldn't you do this for US-05? I always do this and I use US-05 a lot.