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Whirlpool at 160-175. Anything above that and you're getting isomerization, or more bitterness, which means you're also driving off volatile hop oils and aromas, which kinda defeats the purpose. Get all your IBU's in the boil, and maximize flavor and aroma with the whirlpool. Also, I'd go for at...

I brew nearly every weekend, or at least every other week. 5 or 10 gallon batches. I have two fermentation chambers, and a cold storage for back up kegs. 4 tap kegerator. I drink maybe 20-25% of what I brew. Every Wednesday night, I have anywhere from 3 to 6 friends come over from about 5 to 8...

1 pound each of Azacca and Loral. Yakima got me on the 4th of July 10 for $10 sale.

1/2" plywood backed with a 2x4 frame. Sanded smooth with 80, 120, 180 and 220. Stained the whole thing, then taped all the lines and borders. With it with 2 coats of spray primer, then 3 coats of chalkboard paint.

S-04 isn't the Fuller's strain. It's the Whitbread strain, same as Wyeast 1099.

I have Mosaic on hand, but I feel like that one is way off base. Mosaic is always super fruity and floral for me. Hops I have on hand that fit the bill: Nugget, Mandarina, EKG, Sterling, Crystal, Mittelfrueh, Tettnang, Liberty, Glacier and perhaps Centennial.

Im working with what I have on hand, and what I know. I've used Mandarina Bavaria before, and the tangerine/citrus character is over hyped. I got a lot of herbal qualities from it myself, with just a hint of that citrus. I do have some Sterling that I may use in place of the EKG to bump up the...

So I'm brewing a black IPA for someone. Theyre looking for more herbal/floral/earthy/spicy flavors as opposed to citrus or fruit, which is something I've never really done before. Let me know your thoughts on this. 5.5 gal batch 1.069 SG 1.014 FG 76 IBU 86% 2 row 6% midnight wheat 6% carahell...

Ive brewed this style quite a bit. Water and yeast are very important. And a ton of hops. I do a minimum of 12 oz in a 5 gallon batch - usually 2 oz at 5 minutes left, then 4-6 in the whirlpool at about 165F, and 6-8 oz in the dry hop, usually split in two. First addition goes in after about 2...

In my experience, El Dorado works best a supporting hop, rather than the star of the show. But then again, one of my favorite IPA's comes from a local brewery where, supposedly, El Dorado is the primary hop. All that said, I use El Dorado and Mosaic with a tiny splash of Columbus and Citra in a...

Hoping some Nelson makes it through to us homebrewers this year. I did manage to recently score a half lb of last years crop at farmhousebrewingsupply.com. Wasn't cheap though. But yeah, Galaxy should be in abundance soon.

I have 10 ft of line on mine and have minimal issues.

They mention roast. I bet the majority of the red color, and hint of roast in the flavor comes from 2-4% roasted barley. A MO base, and 5-6% medium english crystal (60-80L) would get you in the ball park. Probably bittered with EKG. Fuggles leaves a pretty harsh bitterness when used early, in my...

I personally don't mind a few hop flakes in a hoppy beer, but to each his own. To prevent it, you have two options. Use a fine mesh bag as Miraculix said, or cold crash before racking to your keg/bottling bucket. Cold crashing for 12-24 hours should drop most everything out of suspension. Be...

Since the last time I posted in this thread, I've brewed another 132 gallons. 12395.5 + 132 = 12527.5

Drop the Carawheat, Special B and smoked malt, and it looks like a solid Dunkelweizen.

I've got two chambers, both chest freezers that I use for temp controlled fermentation. One can fit two 5 gallon batches, while the other can fit four 5 gallon batches, or my 60L Spiedel for a 10 gallon batch. Additionally, I have wall space in the man cave for up to four 5 gallon batches of...

I'm brewing a dunkelweisse tomorrow. Looking at my notes from the last one I did, roughly a year ago, it says "3.22 grams citric acid", but no other explanation. I have zero recollection of adding it to that beer, but it came out mighty tasty, but certainly didn't seem tart or citrusy at all...

I've been brewing a ton of NEIPA lately, but this is solid, more west coast kinda brew that I still like to do occasionally. Loaded with hops, but has a solid malt backbone. The Red Baron red IPA 1.066 OG 70ish IBU 60 min boil 63% 2 row 28% Munich 7% Melanoidin 2% roasted barley 25ish IBU...

From what I've read, that White Labs Lacto is widely considered to be infected with yeast. Have you checked the gravity?