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Added Fermcap S to my 6 gal better bottle last night to control foaming during oxygenation with an air pump. Probably second guessing myself, but I may have added 16-17 drops instead of 11-12 (suspicious I doubled one dropper accidentally). Given the FDA guidance on this stuff, would you: 1)...

I really liked the one all-Chinook IPA I brewed previously. This looks great (quick brew day). Question about the amount of crystal: had you tried a smaller amount in the past, but didn't achieve the flavor you were going for? Or did you try 2lbs initially and just happened to hit a home run?

Eschatz's Two Hearted Clone

Haven't plugged this into a calculator, but my gut says something like this would be tasty for an APA .5 oz Centennial at 60 .5 oz Centennial at 30 .5 oz Cascade at 15 .5 oz Centennial at 10 .5 oz Cascade at 5 1 oz Amarillo at 0 .5 oz Centennial Dry Hop 10 days 1 oz Amarillo Dry Hop 10 days 1...

Looks pretty tasty! Have you had good results with 12% sugar before? That would be my only question. Happy brewing!

In theory, I agree with all of you (otherwise I wouldn't have done this "experiment"). I think process is incredibly important, and I am sure that that is an area that continues to improve throughout a brewer's growth in the hobby. All I can conclude is that for me, I (myself) seem to make...

Final update: the 1/2 keg of this double IPA I brewed is now kicked, bottled and shipped for Christmas. Outcome - unfortunately, I do think all-grain makes a noticeable difference. It wasn't a terrible beer, and it will be enjoyed as a gift by its recipients, but I do think the extra couple...

Quick update - OG: 1.073, FG: 1.010 with extract and ~10% dextrose. Second dry hopping is wrapping up today. Sample tasted great, and will post pics in a couple weeks when all finished.

Friends - I have about 1/2 keg of a blonde ale - basically a low gravity MO-syrup test beer I made to see how our extremely hard tap water in the new house performed in the brewery. It's fine, just boring and a bit on the bitter side because what little late Citra I had in there has long since...

Thanks all! I decided to give it a shot with extracts and adjuncts (Briess Pilsen light dry, a little wheat, and about 10-11% dextrose). Steeped a very small amount of C40. Fermenting at 63 now - will follow up with the results in 6 weeks or so.

Distinguished brewers: Been brewing for a couple years now, have fairly good processes (sanitation, temperature-controlled fermentation chamber, air pump for aeration, utilize starters, full-volume boil, etc). In general, I much prefer to drink the beers that result from using an all-grain...

Heady MO Masala Mama

Oh and one more: Kolsch yeast (WLP029 for example) might also be a great yeast for a lager-y beer at ale temps. Have fun and let us know which way you go.

Bohemian Lager (WY2124) can be used far into ale temps. Brewing TV had a "Lager Workarounds" episode that also might be helpful.

I'm excited to hear when you resolve this issue. Question - how's the level of malt flavor in your IPAs? Not the residual sweetness, but are you getting any level of desirable bready or toasty notes from the base malt?

Looks perfect. Bet it will taste like a more session-able Two Hearted.

Sweet! Alas, I'm wrapping up my evening a little early. I say we let tripplehazzard post the next one.

RyePA

Not sure if this was in response to my post, so apologies if not, but I had previously brewed an APA using Wyeast 1272. I used about 1/2 the remaining yeast cake to brew the IPA. I likely overpitched, hence the comment on the beer's body, but I got great attenuation and a very clean/dry beer.

Looks tasty! You could totally brew that as it is. If it were me and my first time brewing, the only thing I might change is to modify the steeping grains a bit and increase the DME to compensate. For example, 7 lbs of DME and 1 lb Crystal/Caramel 40 or 60 should yield about a 1.064 starting...