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I get the other arguments by Cyclman but this one doesn't make a lot of sense? Assuming that you perform normal rehydration you'd put the yeast in 85-105 F water for approx. 20 min and then stir - after that you add cooler water or wort over the course of a few minutes until reaching the...

2.5 gal Brown Imperial IPA soon to be dry hopped with 2.5oz of centennial 2.5 gal Australian Pale Ale - Centennial for bittering and vast amounts of Galaxy for flavor and aroma

Theoretical contemplation.. Assuming that 1 sachet of 11-11.g dry yeast is a proper pitch rate for a 5 gal batch and that pitching directly into wort kills 40-60% of the yeast cells is there anything detrimental to just sprinkling into a 2.5 gal batch? And more importantly, if the above...

Thanks a bunch - I'll give this a try on next brewing occasion..

Bump.. How are people's experience with this off peachy flavor in terms of mellowing out in bottle conditioning??

I'll go for something like this!

Cool, thanks - Only dry hopping with one?

4oz of each hop - I'm brewing on a 2,5 gallon system for this IPA

Thanks for the suggestion :mug: - Although not completely in compliance with the stated..

I've got some let over grains which make up a suitable grain bill for an IPA (will give light body with slight hints of caramelized malts). Boil time 60 min. Using US-05, fermenting at 62-63F. I've got the following hops (unopened) and would prefer to leave 2 of them still unopened: 1...

This seems odd to me - from where would the acetaldehyde magically appear..? Priming-sugar consumption? At what temperature did you bottle-carbonate?

I subscribe to this approach when brewing in general..

I did another gravity reading after 8 days more in the primary (couldn't help it!) both carboys were 1012.. I tasted and smelled the samples and the sour smell and taste was completely gone - It basically tasted like a decent, but flat IPA - good but subtle aroma as well.. :tank:

Okay, sure here are some details: 1. Its a RIMS setup (Recirculating Infusion Mash System) 2. Total boil capacity is approximately 17 gal - normally 13-14,5 gal is brewed. 3. Malt-funnel have capacity for approximately 35 lb malt Multistep mashing, boiling, sparging and cooling are...

Install a blow-off tube - add the normal airlock back on in a couple of days when fermentation have slowed down..

"Big beer" is just slang for a beer with high ABV (usually above 7-8%/V) or as the parameters is inherently interconnected an OG +1.075 or so.. It requires pitching more yeast and typically carbonate slower..

Does anyone out there have a good equipment setup for the Braumeister 50L for BeerSmith? I'm having trouble getting the software to play along with brewing on that particular system..

Bump. So how did this Target dry-hopped IPA turn out? (I have one in the works..)

Sure you drink beer out of glass because good glasses are made of .. glass.. Fun argument though - One might say - Why ferment in buggy glass carboys when all your ingredients where wrapped in plastic to begin with..?

Yes, sort of.. (definitely not vinegar-like) it is sort of close to sour gummies.. Just a technical question in this relation: if the active yeast is the yeast in suspension why does it really matter whether you do the rest in the primary or the secondary?!