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I think this is going to be a recipe that gets developed. I brewed as stated above and will evaluate it as I drink to figure out if I can find a place for some american hops in it. I think a toned down US varietal might be the place to go, something like Willamette.

All, I put together the recipe below and brewed the other day and I'm sure I'm going to get a nice mid-strength hop forward American/English IPA hybrid. I'm using BeerSmith estimated FG, but from my experience with the yeast I'm using, I suspect it will end up closer to 1.010. Up until brew...

That seems like an odd ratio for malt extract. Can you post a link to the product or take a photo of the specs? I made a pale ale from a recipe in Zymurgy that called for 20% crystal malt and it was a dumper. I could barely choke the beer down it was so out of balance. I've concluded that...

I make a helles /bo pils with 34/70 dry yeast (2 packs in 5.5g) and ferment a couple weeks in my basement in the low 60s and it turns out great everytime. 3 or 4 weeks in primary then to keg, fine with gelatin and give 4 or 5 days to drop out and drink. It shocks me how good and easy it is...

My opinion is that neipa is a trend not a style, yet. Remember black ipa? The wave of the future?

Plus three years. I ran into a situation where I had to really disinfect the PET carboy. I added 6g of water with 6tbs of clorox bleach. I let it sit for 24 hours and what do you know, that haze came off. So, for anyone looking for an answer on how to get the haze off on the inside of a...

There is a 'WhirlPool' option in the hop type drop down in Beersmith and you enter in a time and it attempts to calculate the IBU's based on the whirlpool length.

I ferment in PET Carboys (similar to Better Bottle) and put about a gallon of Oxiclean solution in them and flip upside on to a plastic cup to let the solution do its work on the krausen ring. It works wonderfully, but I will say I often forget about them and leave them soaking for weeks, with...

Yeasty because it has a lot of yeast still in suspension, as you observed. Dont jump the gun on cold crashing, give the beer a little while to condition at ferm temp and wait for the yeast to start dropping in its own.

Been brewing along time and don’t test until I package. I don’t really buy into the 3 stable gravity reading school. It is a waste of beer and great opportunity to infect your batch. Most ales are fully attenuated in under a week and most certainly in 14 days. Also, FG is FG there isn’t much...

Is the enzyme the same stuff that is in Beano? Brewers use that to make wort extra fermentable.

You know anything about fermentation temps? Also, I’m assuming no Chlorine or Chloramine in your water because of the well? Just some friendly advise from someone who has been brewing for a while and likes to learn things the hard way: Use a fresh pitch of yeast and/or yeast starter while you...

I see know one has responded. I've been kicking around the idea of trying my hand at brewing one of these. But I think you've got it wrong with yeast, or partly wrong. From my limited research primary fermentation is carried out with a Belgian ale yeast, there is a secondary fermentation...

You don't want to use actual TSP (Tri-Sodium Phosphate), you want Red Devil TSP-90 which isn't actually TSP in the chemical sense, it's Sodium Metasilicate. Easy to find on Amazon or Ace Hardware.

Hey buddy - If you pitched at 90 and got the wort down to 65 within a few hours you shouldn't have any problems. As for the yeast sticking to the side, just slosh the wort around to get the stuck yeast into the wort. I'm not seeing any red flags on your brew day. Now, if you didn't get it...

FYI - I just kegged it up on 2/14/2016. I left for 9 months in primary and the beer is fantastic. I think the funk is quite subtle for the reason I listed in my original post, I think it would have been more pronounced if I had used it when it was fresh. But, I am really happy with the beer...

For the camp that thinks a hydrometer poses a greater infection risk than a wine thief or baster, what is your logic behind this? Personally, I don't take hydrometer readings in the vessel, but I don't see how a sanitized hydrometer poses more of a risk than a sanitized wine thief or baster...

This is silly, at an average point in time for me I probably have: 2 half full kegs (cause I drank the other half) - 5g 3-4 Carboys fermenting or conditioning - 15-20g and right now have 2 full kegs of RIS aging - 10g and I think this is pretty reasonable among the homebrew community - 30-35g

I've been using poor man PBW (3 parts oxiclean 1 part TSP-90) for years now to clean my PET carboys. I have 2 Better Bottle brand and 4 Mid-west/Northernbrewer brand (Big Bubbler) carboys. One of the Better Bottles has developed kind of a cloudy haze on the plastic in some parts, which I...

All comes down to your process and ingredients. You gave very little information. Typically, I get clear saisons, but I don't use a ton of high protein malt like wheat, rye, oat. If you use enough wheat, rye, oat malt, torrified, or whatever you will get a cloudy beer. You will also get a...