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Yes, some styles take months. Ipa's you want to drink em asap so 2-3 weeks is right on. Try a bottle or two at 2 weeks and see how it is, then a few more at three weeks. If they are carbed toss them into a fridge if possible.

Depends on your definition of awhile. Shelf life and drinking it while its fresh to style are two different things. Beers will last months in a bottle however, depending on style they will lose the taste and flavor they were brewed for. Generally the hoppier the beer the sooner it has to be drank.

I agree with everthing posted here. Wish i had started small and worked my way up. Now im downsizing for smaller 2.5 gallon batches. I like having 2-3 varieties on tap instead of one big batch.

Oh and i forgot to mention 2% acid malt to my grist will get you around 5.35ph, according to brewersfriend

I ran my hefe as a 6gallon batch through brewersfriend, 7.6# wheat and 4.36# pilsner. 8 gallons total water. What i normally do is put all the water in one kettle, mix all the salts, then remove what i dont need for mash after salts are thoroughly mixed. 4g gypsum, 4.25g CaCl will give you 70...

No, you will pick up the really light stuff but the heavy stuff that could clog it will stay at the bottom

Woops thought it was 5

I put your hop amounts into brewersfriend with one of my recipes, came out 151 ibu's. The amount for the 5 minute and wp are about double most of my recipes because you do both, its not the 60 minute addition. I would do one or the other or half of each. I usually have a 30 or 60 minute addition...

You can leave it, won't hurt anything

One of the most versatile yeasts. Whats not to love about a lager yeast that works at ale temps? I've been thinking about doing a 4 gallon batch of ipa, 1g with wlp090 and the rest with 34/70 and seeing how it turns out

I brew 2.5 and 1 gallon batches. I always have a pilsner or something I can toss some 34/70 into. Pils, common, swarzbier etc. in my "bigger" keg, if you can call it that ;) All done at ale temps. Soon as it kicks I have another batch to toss right into it. Guess I don't have a house beer, just...

A reason not mentioned here is its been the thing to do for the last 30+ years for homebrewers. I admit there are tons of benifits to a 60 minute boil, but it doesn't have to be set in stone. There have been one constant to homebrewing, and that is change. One thing that's been big last 5 years...

Your pre boil gravity has to be higher when doing shorter boils. If to low and you boil for less time it doesn't concentrate as much and you don't hit your og numbers

The quick and easy way is to just get 10' of beer line and go from there. Even 5' of tubing is iffy and can produce foam. 3' is unheard of and will give tons of foam. The calculators I've ran suggest 9.5-10' of tubing for my setup.

Just did a 1.25g batch two mornings ago, pitched yeast around 7am. Left it at 62-64F for about 36 hours then moved it upstairs hoping to get any where from 66-68F. This morning I came home and absolutely no bubbling in the airlock. Krausen had gotten maybe 1/2" high, and it did not have a...

Can you buy stuff from here https://www.brouwmarkt.nl?

Tbh I would never let a smell from a beer deter me from tasting it. Actually I take that back, last summer I had a tree branch break and fall right into my wort, did my best to scoop it all out, but I think it still infected my batch or put tree branch flavor into it. It smelled like vomit/nasty...

I was going to say yes to all 3, but I wasn't sure of a brite tank. Had to look it up, basically a big keg. Yea you can carbonate while lagering, I'd say most people do when they are done with primary fermentation. Toss it in a keg, hook it up to gas, and chill it until its lagered/they are...

Here are a few things that have made my beer better. -take meticulous notes. From brewing to tasting. Missed your mash temp by 4 degrees, fix it next time. Notes on how long it took your beer to be in its prime after packaging. -This one goes with notes and smaller batches, but if you have...

I'm super obsessed with what goes in the fermenter. For me I would go from 5.5 to 6g batch, others on here will tell you to just dump the whole thing in. Experiments have shown trub doesn't hurt finished product, and in some cases have helped