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I absolutely love the 90 minute ipa and want to brew up the clone but I know it is a step mash from 122 to 149 or something like that. Is this necessary or can I do a single infusion? Thanks!

I completely agree

Yea that pic wasn't mine but we managed to get some more advice outta you guys!! :D I'm gonna have to try out a couple different methods before the next brew day to make sure I get it right. :mug:

I have never touched it per the instructions. I tried boiling it and that didn't clear it up. I think the StarSan idea is a good one...I'll give that a try next time. Do you guys use medical grade oxygen, filter regular welding oxygen, or just hook it up to the disposable tank with no filter...

I recently bought a ss .5 micron air stone which is connected to a disposable oxygen cylinder and tested it out in some room temp water. I only noticed some bubbles coming from one area of the stone (the side closest to the hose). I expected to see hundreds of tiny bubbles...Is this normal or...

I know this is close to blasphemy but...I'm also not a huge fan of Sierra Nevada Pale Ale. Its all well and good but I like something more assertive. I feel like American craft beer is about taking styles to the edge and beyond (RR Pliny). Thats what has put the US in the forefront of craft...

I haven't read much of this thread but...the top 3 breweries according to Zymurgy magazine are: Dogfish Head, Stone, and Sierra Nevada. The top 3 beers are: Russian River Pliny The Elder, Dogfish Head 90 Minute IPA, and Stone Arrogant Bastard. This is according to people from the states so...

okay guys. Thanks for the help. Thats why I love this forum. Well, brewing up the barley wine this saturday. 1.124 OG!! Woohoo!!!!

I smelled it and it just smells like crappy beer with no hops...kinda cidery I guess. I've never had an infection before but I got worried cuz this time when i was stirring up the starter it foamed up and out of the stopper. Maybe I'm just being paranoid. Also, the yeast is Dry English Ale...

Yea I've seen plenty of ferments...just normally its more of a swirling effect...not this jumping bean thing. I'm sure its okay but I want to be sure cuz I'm brewing up a very big, expensive beer and don't want to pitch infected yeast.

I just sat down to see if my starter was done fermenting and I noticed little 'things' jumping up from the bottom to about mid-way up my 2L Erlenmeyer flask. Is this normal?? I've never seen this but I was using a 1L flask before.

Thats interesting. I just read through the article. I recently heard on the Jamil show about oak chips from Shay Comfort. He did this exact schedule on one of his and it apparently turned out well...but little oak flavor. I think they described it as well balanced which may or may not have...

Oh...and this is a 3 gallon recipe...just to be clear. As for the aging, I figure the longer the better but I was thinking of 4 months minimum before I should even crack one open. I don't know if I have the patience!!

Barley Wine! 12.5# UK 2-row .75# Aromatic .5# Crystal 60L .25# Crystal 80L 1 oz Chinook (90) .5 oz EKG (25) .5 oz EKG (10) 1 oz Cascade (10) 1.5# Brown Sugar (5) 1.25 oz Cascade (0) Dry English Ale w/ 2 liter starter, decant (WLP007) .6 oz. American Oak Cubes (Primary 10 days)...

It always depends. I say download BeerSmith.

I had the same problem when I did extract. All grain has turned out really well. I typically use carapils and some crystal to get some extra body and head retention. For IPAs I normally mash at about 151F. I've never done partial mashing...but if you want some residual sugars you should mash...

Thats freaking sweet!!! Congrats. You should be stoked. :rockin:

In the newest issue of Zymurgy, Vinnie Cilurzo of Russian River recommends that you purge all bottles/secondary with CO2 because IPAs oxidize very quickly. He stresses this point strongly. What is the best way to do this? I don't keg my beer and from the reading I've done...the beer gun and...

Dammit. That was my girlfriend's idea. Well I guess she wins. Thanks for voting! :)

I brewed an IPA with 90% of the hops added late in the boil. So there are two names that I am kicking around... 1) Fashionably Late 2) Bitter Late Than Never Help me pick between these two names! Thanks. :mug: