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So I brewed a big beer the other day. I am going on 34 hours right now, with only a few small little pea sized pockets of bubbles on top of the wort. When I say a few, I mean I can count about 6 or 7. I got a little higher than expected efficiency and ended up with 1.095 SG. Expected only...

I live in land o lakes/wesley chapel area. Never been to a club, I just enjoy making (drinking) good beer!

I didn't harvest or use a starter, just smacked, shook, and let sit for 2 hours, then pitched. When I use it next time, if I get similar results I'll adjust my recipes.

I'm wondering if I should expect this every time when using this yeast: Just bottled an ipa that began at 1.068, 17 days later, finished at 1.009, roughly 89% attenuation?????

Man, I'm just starting to realize this too, only after 2 years of brewing. All styles need at least 2-3 weeks room temp priming, and minimum 1 week in fridge. The beers I've gotten close to this mark with, or exceeded it, have been wonderful. I've always been extremely impatient, and needing...

I've always wondered about just gradually lowering temperature, not sure however if there would be enough co2 being produced to counter the vacuum. Plus this requires a dedicated fridge to gradually drop temp over the course of a few days to a week.

My guess would be using any for bittering, but a combo of centennial and cascade for the 5 minute and dry hopping, to keep it closest to the recipe. Maybe simcoe for 20 min.

My impatience gets the best of me all the time, and unfortunately few of my batches last into a month in the bottle, nearly every batch I start trying a week in. Definitely a little less than desired carbonation, with s33 being an exception I'd say. But biggest issue is flavor and aroma at that...

I'm curious about trying evaporated fat free milk late in the boil. Any thoughts?

I'm curious about trying evaporated fat free milk late in the boil. Any thoughts?

Problem I always had with transferring onto the sugar was there was always a very sugary solution at the bottom after bottling. I could see it as well as taste it. I didn't like the possibility of uneven carbonation or lack of it in all my bottles, so I now rack then add the sugar and mix...

Do you cold crash? How are your hops stored and their age? Is aroma gone along with the bitterness increasing? I've dealt with a similar issue for a while, just a little more rapid change. Stopped cold crashing and now using freshest hops possible with dramatic improvements.

Let me ask you about your hops? Fresh each batch? How do you store them? I have recently switched to completely fresh hops for my brewing with very promising results. I was using very old hops that were poorly stored in sandwich bags in my freezer and regularly opened for many small batches...

Thanks for the update, I was cold crashing, have since stopped to eliminate oxygen, and been topping off bottles to within a half inch or less. I'll try to update with my results as well. Ipa's are my favorite to brew.

I've heard that spanish cedar isn't really a cedar. But as far as profile, just go pickup a jai alai lol, you'll taste it immediately. This is a IIPA, og 1.075, hoping to finish at 1.015. Got a local mill source that handles many types of wood.

I added some spanish cedar wood cubes to my fermenter and noticed a lot of small bubbling rising from the ones that got fully submerged. Should I be worried that this could be oxygen entering the beer? Possibly causing oxidation later? I boiled them in water for a few minutes to sanitize...

I have 7 batches going right now, all brewed at different times. 6 1g fermenters and 1 5g fermenter. I really like alot of smaller batches because I can test all kinds of variables before applying a day and more money to a big batch.

I'd give it more time for sure. But you mentioned cold crashing for 4 days, that drops alot of yeast, and then racking that cold beer onto sugar without stirring causes the sugar to thicken and possibly just sit at the bottom. I noticed this on mine when id sample from the bottom of my bottling...

What yeast did you use? And what was your OG? I had a barleywine take 2 months and still barely enough carbonation to enjoy, because I forgot and used a yeast that peters out at 9.5abv and sure enough my recipe put me right at that number

So far so good. I tried the long blow off tube attempt today. 1 gallon carboy has taken in nearly 7 feet of sanitized water into a 3/8" tube, but I feel confident I have avoided oxygen getting into the system. A few days before I dry hopped and attached the long blow off tube in order to "purge"...