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Thanks Yoop! The SMaSH blonde is only 18 IBU to start using a very small amount of Saaz, but the pale ale is 45 IBU and dry-hopped with Zythos. Could be the case with that one. As for the carbonation, I only have two gas lines, so I run two kegs at a time. The two that aren't hooked up...

I've had this happen on a couple of batches recently. One a SMaSH blonde, one a dry-hopped pale ale. Hydro readings on both were 1.008 before kegging, so they were fully attenuated. (Hydrometer was checked with distilled water. Used California Ale with both.) Force carbed up to 2.5 volumes. For...

Please!

Yeah, 2 months to wait for a beer is WAY too long. What if that is not an option? I have 3-4 weeks between gatherings at my place we have 20-30 people here drinking beer and cider and then I usually send 8-10 growlers home with people. My turn-around time has to be quick. I did just upgrade...

Lol. Um, don't tell, but I do get "donations" for ingredients and such, especially when people take growler fills. Not worried about honest feedback. I have had a few complete strangers ask friends which brewery they bought the beers at.

My last thread brought up a question: My usual brew schedule (for normal gravity beers) is this: 1 week in primary, rack to secondary to clear and/or dry-hop for 1 week, cold-crash, rack to keg to carbonate for one week. I've been having gatherings once a month for the last 6-8 months...

Recently calibrated my thermometers. Roused the yeast last night and everything kicked into gear again. Lots of action through the blow-offs/air-locks. With proper pitch rates and correct temps I've pretty much always been successful with one week in the primary with normal gravity beers.

Forgot to add that for the last year my schedule has been: 1 week in primary, 1 week in secondary to clear and/or dry-hop, 1 week in keg carbonating and drink. This has worked for me no-problem and has given me plenty of excellent beer. We've been having monthly parties and this turn around...

My last 3 beers have crapped out at around 1.020, when they should have been closer to 1.008-1.011. I've used 1L starters on all of them and on the last two batches I even stepped up the starter for a higher cell count. One time it happened when the batch was in my chest freezer with dual temp...

I live in Lebanon, OR. If the coolers are still available I'm interested in both.

ABC, easy as 123....

I'll be at the zoo tomorrow. (Live down in Lebanon.) If there is any way you could meet me there, I'll take both of them.

Yesterday I brewed my first double batch, a robust porter and an American amber. Using the same yeast for both. I usually make my starter the night before I brew. Didn't get home in time Tuesday night to get it done, so I got up early Wednesday morning and mixed up the starter and got it...

So on my brew day today, my target post-boil SG was 1.061. My measured was 1.065. I hit my pre-boil and my volumes were on. (At least to the accuracy that I'm able measure with my equipment.) Will this slight difference make that big of a difference in the finished product? Is there a way that...

According to Beersmith that would give you an OG of 1.025. Still a little low

Find software that will correct for temperature. I use Beersmith, but I'm sure there is something free online.

That makes sense....

Question: Why does a larger batch take longer? Aren't all the steps the same no matter the number of gallons? I only do five-gallon batches so I'm curious.

I mill my grain at the shop when I buy it, so that saves some time. My water comes out the tap at close to 160° so heating strike and sparge water doesn't take too long. I mash for an hour, fly sparge for an hour, boil for an hour (on average.) I measure out hop additions during the sparge and...

My first issue of Beer West.