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Can anyone recommend a proven recipe? I would like it to be slightly sweet. I've had commercial beers like Swamp Head's Big Nose, for example, that has so much flavor along with the bitterness that makes it so yummy. I'd like to make something like it. I guess what I'm describing is a...

Bro....

Anyone replace the 2-row with Marris Otter? What about US05 vs WLP004?

I have made many all grain IPAs with the attempt to make them full-bodied with lots of flavor and bitterness. For example I recently had Swamp Head's Stump Knocker and Big Nose IPAs and I love them. And I want to make something similar. They are bitter but they also have a lot of hop flavor...

I currently pour the wort into the primary bucket after an hour later and then put the bucket into the temp chamber over night. Then the next morning I pitch the yeast.

How much of a flavor difference is there of beer that has late addition hops when using a worth chiller. I currently don't chill and wondering if there would be a difference in flavor (let's say for an IPA) for a beer that has late addition hops if I started chilling?

Sorry, when I said package, I meant keg. I'll try it first after it's carbed. I can always add baking soda later.

Experiment and let us know!

I just finished fermenting a Belgian Wit and the un-carbonated beer sample had a slight tartness to it. Is this expected? Hopefully it's not too pronounced in the final product... I'm hoping for something more sweet and citrusy.

I don't chill the wort after the boil which means that the late addition hops don't become late addition hops anymore. How can I modify the hop schedule to account for this? Side questions: 1) Anyone dump the hops from the kettle to the fermenter? Would having the hops in the fermenter have...

Update us next week. [emoji23] [emoji23] [emoji23]

What's the recommended dry hop temp?

My supermarket has the glacier RO machines.

I do this all the time... I never wort chill. I just let the wort cool in the kettle, transfer to bucket, then put bucket in chest freezer.

Target 5.4 for IPAs with a sulfate concentration of 200ppm and 50ppm for chloride.

I found this interesting expirement with US-05: http://brulosophy.com/2015/10/12/the-mash-high-vs-low-temperature-exbeeriment-results/

You don't think mash temp affects US05 attenuation?

Interesting, never heard of hop creep... Started off at 1.058 with US05 (last batch was same yeast and it didn't go that low). Recipe: #10 2-row #1 Crystal #.5 Caramunich

I think if you really want to figure out exactly what it is, change only one thing at a time.

I definitely reused yeast from previous batch. But I'm sure the low mash temp also had a big effect.