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Crashing helps to clear the beer of "some" of the yeast and other bi-products still in suspension. Drops the heavier particulates to the bottom. It also compacts the yeast cake and makes it a little easier to rack off. I find that I get considerably less sediment in my bottles than those beers...

I get that, but after 60 min rest, the grain bed is mostly set. Why stir it up again.

Curious why the stir right before vorlauf. Doesn't that kind of "muddy" the waters for the run off ?

Do you squeeze the goodness from the hop bags when racking or just let it drip out.

Well, this was my first brew with honey. The mesquite sure did make the beer darker. I wanted an SRM of 15, and what I got now is more like a dusty brown. (18-19 ?)

I was given the impression that the darker honey leaves the most flavor behind.

I just cracked open a Christmas ale that I bottled 2.5 weeks ago. I used 6 oz honey malt in the grist and added 1# mesquite honey in the fermenter on day 3. The honey flavor is definitely there. (I warmed the jar of honey in hot tap water, and then opened the jar and poured directly in...

I've tried a two stage stand with no noticable difference to one at 150. I should also mention, My hop schedule is(was) FWH-FO-DH Next IPA is going to be something like, 60-10-FO-DH Simply move the FWH to 60 and 10

^^ I find this to be very interesting. I've been cooling to 150 degrees in my swimming pool, then adding 4 oz, whirlpool, cover and rest for 60 min. I wrap in blankets to insulate and don't pull the cover until after the rest and I start to chill. I'm usually at about 140 degrees after 60...

I put mine in a tub of Idophor solution. This way i can cover the pot during the hopstand.

My research led me to add it to the primary after the activity starts to slow. I warmed the sealed plastic container of honey in hot water to make it more viscus, and then poured it straight from the container into the fermenter. The airlock took off like a rocket and then subsided after a...

Added at 5 min. and did NOT strain into the fermenter.

I just bottled my Christmas ale, Brewed it even though I am not especially a fan of spiced beers. A little spice goes a long way. I used 1/4 tsp each of ground Cinnamon and ground clove, plus zest from one navel orange in 5 gal batch. I was very surprised at the impact of such small...

I sometimes see peak activity between 18-24 hours after placing on the stir plate. I usually leave it on the stir plate for about 36 hours total, then into the fridge for a minimum of about 12 hours before decanting. Is you're starter done yet ? Turn off the stir plate, after a short time...

Heres the pdf https://www.homebrewersassociation.org/attachments/0000/6351/doubleIPA.pdf

One Pliney clone recipe I used, PDF from Vinnie, states to add it at Pre-boil.

^^^This^^^ I allways bottle my 1065 IPA's at day 19 or 20. They are always at FG by day 5-7.

Buy a fountain / pond pump, and pump the ice water thru the chiller, which is submersed in your wort. The ice water entering the chiller, is +/-35 degrees. Stir the wort while chilling. With this method, I cool 5-5.5 gals to 62 degrees in 15 min. Only takes 2-20# bags of ice, and will have ice...

My house is that warm too. With the IPA's, I put 2 in the fridge at about 1.5 weeks in the bottle, chill for 2 days and drink. Then 2 more at 2 weeks, 2 at 2.5, etc. When I find they are ready, I'll move the whole batch into the fridge to keep fresh.

The towel / shirt will take on a bit of a musty smell after a few days. Thats one reason I forgo that part. I fill the tub with water up to the level of the beer in the bucket and keep the water at my desired temps with frozen water bottles. Also wrap the tub with a carpet remnant or...