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Today I took a gravity / taste sample from my kit. I brewed it April 30th, added Brett / moved to secondary May 18th, and added Roeselare mix June 30th. So it's been in secondary for about 2.5 months. Currently gravity is at 1.003 (?!) and it tastes pretty hoppy (see my earlier complaints about...

Yesterday I google searched for "pale 31 clone" and this thread came up... turns out I'm the brother in question in the OP. 1) I will be brewing this soon for old times 2) The only feedback I got from the author is to use WLP002 for a more accurate flavor, but it was otherwise good stuff 3)...

I've been trying to dry hop in a keg using a device like this: http://www.stainlessbrewing.com/Dry-Hopper-with-twist-cap_p_155.html. However, whenever I do that, it makes my beer completely opaque, and not really tasting great. This is using pellet hops. Are other people using a device like...

Nope. I don't have anything in the pipeline soon enough to do that, unfortunately. At least it only takes one vial.

If you like the fruity taste I'd definitely recommend trying that yeast next time.

I just kegged and bottled this recipe and am extremely happy with the results, so I figured I'd share. Smell is extremely fruity and distinctly pineapple. Low funk (for now), great mouthfeel despite being so dry. And, it's easy! Take note of my lame efficiency (I've since improved my process)...

I wouldn't apply barbeque to brewing. In other words, just because actually smoking meat provides better flavor than adding liquid smoke to meat doesn't mean adding liquid smoke to beer is a bad idea when compared to using smoked malts. There's a lot of stuff going on in meat smoking that isn't...

For anything stainless steel, Barkeeper's Friend is basically pure magic for cleaning.

I don't think there'd be a safety concern, given that they hold food already, so you might as well give it a shot, and report back on how well it seals.

What I'm learning now, especially after reading some of American Sour Beers, is that Vinnie actually prefers the Pediococcus sourness over Lactobacillus sourness, so having a slightly higher IBU that inhibits only the latter is actually intentional, and the Pedio should still create plenty of...

I'm not sure that keeping the lid on is going to do a whole lot regarding keeping the hop oils in. Once they gas out of solution, they aren't likely to float back in just because there's a cover on it.

I haven't used your spreadsheet, but I will say that I use a grain absorption assumption of 0.13 gal / lb and it seems to be very accurate. A slightly different crush could affect it a little, too, but what I get from my LHBS is consistent. I use a 10 gal round cooler.

No need to wait until your next batch. If you have detailed measurements from prior batches, just open up the old entries in Beersmith, update the volumes to exactly what you got, then tweak the efficiency until the SG readings are accurate. Then you'll know how much grain to use in the future.

Just out of curiosity, how did you oxygenate the beer initially? If it was a little oxygen deprived, maybe that brought it back to life when you transferred.

Thanks for the tip. I've had the same experience with lagering a Kolsch and it turning super clear, but in this case I figured I'd go the jello route because I want the freshest possible hop flavor and as a result don't want to wait an extra 2 weeks.

OK. My plan was to go primary fermentation -> transfer to keg in fridge with dry hopper (not carbonating) -> remove dry hopper and add gelatin -> transfer some to bottles and the rest to another "bright tank" keg for carbonation, so everything should be crystal.

I have an actual Kolsch fermenting right now with WLP029 at 60F. My plan was to use slurry from this batch to ferment a IIPA of sorts afterwards, based on the idea that Kolsch yeast is clean tasting and rumors that some breweries like Odell use it or another Kolsch yeast as their house strain...

When I emailed hopsdirect a couple of weeks ago, they told me that they won't have the 2014 southern hemisphere crop until Spring 2015. Which makes no sense, but whatever.

I made a spreadsheet to approximate my volumes because it bugs the daylights out of me when I don't create enough trub-free wort. I have the following assumptions: 1) Grain creates 0.04 gallons / lb of trub. This is obviously an estimate, as the crush and type of grain can really change this...

One thing to note: I'm almost positive that the real Fresh Squeezed IPA has a much higher FG than these recipes. I'd put it around 1.016, maybe even higher. That said, I find it to be sweet and would probably like these recipes more!