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It’s certainly possible I mis-identified the flavor, but the first thing I thought of when I tasted it was mint toothpaste! Hops were purchased within the last month from Yakima hops. Standard vacuum sealed, and kept in freezer. It also did ferment down a little more than planned (fg was 1.010...

So the mint flavor mellowed with a little time and carbonation, now just very light in the background of the finish. Was my first time dry hopping with galaxy. Wonder if it was that...

So - I brewed an IPA about 4 weeks ago. 12g batch, split into 2 separate fermenters (each with a different yeast). It came out with a pretty strong mint flavor. More on the one with the Juice yeast, but it's present in both. I'm trying to figure out where it came from. It's kegged now but not...

Tomorrow is brew day for me! Doing version 4 of my NEIPA. Really want to get this recipe dialed in. Scaling up to a 14g batch. (going to try and push this new brew system to the limit!) Will have > 2lbs of hops by the time I'm done dry-hopping... Am I crazy??

Did a 12g batch of a hoppy APA yesterday. Was a smooooth brewday! :yes:

Been a while since I've been on here... Doing a NEIPA tonight. Going to use some Loral hops for the first time, along w/ some el dorado and citra. Can't wait to see how it comes out!

I pulled something similar off line for my town's water report. When it didn't have all the information I needed I called the town offices, and requested a full report. They sent me a 10 page report with everything I needed. I even ended up emailing the chemist who works for the town's water...

I usually schedule from 10a to 4 or 430p including cleanup. I'm doing 5g all grain with 2 5g coolers as mash tun and HLT, and fly sparge. 60 min mash, and often a 90min boil. Still using the stove top for this so heating everything takes forever, and usually do a 30min hop stand, so that can...

Thanks for the link, but it doesn't look like it has everything I need. When manually entering a grain in BS it asks for potential SG, yield %, corse fine difference, and diastatic power/lintner. Do you know where I can find that info for this malt? Thanks!!

I just tried this method. I set the AA to 61.1% then entered in 5ml, and it is only coming out to 29.5 IBU's.. Am I missing something? thanks!

I can't seem to add this grain into beersmith. I plugged in the "thomas fawcett 14 grains" add on and it's not there. I was trying to do a manual add, but I can't find all the specs. It's not even listed on the Thomas Fawcett website. Am I going crazy, or is this an issue for others as well...

Thanks for the feedback! It's been in the fridge since Sunday. Last night the airlock was still bubbling forward... I know the yeast can'T be active at that temp for that long, so I guess it must be C02 coming out somehow. I'll bottle tonight unless I get a crazy hydrometer reading. Just so...

Looks like a party in there! :rockin:

Ok. I'm sold. I'll go with Bru n' water's calculations, at east until I can pony up for a pH meter. Thanks for the feedback!

I usually just use the amount of priming sugar Beersmith tells me.... Should I do something different? BS says to use 3.6 oz of corn sugar for 2.3 vols of carbonation.

Thanks Gavin. Just so strange the airlock was bubbling forward. 34/35F° is as low as I can go unfortunately... I got a chest freezer and a temp controller, but it wouldn't go below 53F° after 8h. That's what you get for buying a $50 freezer off Craig's list I guess. At least it woks for hold...

I'm in a bit of a hurry to bottle... Really want this to be ready to drink by Christmas, and I was trying to do this 5 week grain to glass thing everyone seems to be talking about. I've always left my beers much longer, (like 2 months), but wanted to try this route. Also only wanted dry hops in...

I used wyeast American ale II. Was 3 weeks in at time of cold crash...

Yeah. That's what I've read, and why I changed the blow off to a standard airlock with vodka in it before I put it in the fridge. Why on god's green earth is it bubbling forward?! Planning on bottling tomorrow. FG was a little high at 1.017 (although there is a ton of rye in it) but it's at ~ 35...

It is as more then 24h into the cold crash when the bubbling started! And it's bubbling forward, not back. Max temp during the ferment was 67 and that was only for the first day. It was 64 when I put it in the fridge...