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I don't have an RO unit to filter the water, and from a cost standpoint it wouldn't be feasible to buy water when we brew. I can get an analysis, but the water sources from the city change at random, so it's unlikely that the same profile would stay valid. Plus there are several local breweries...

Last IPA trial was: 11# Pils 5 oz. C40 5 oz. Carapils and 1# dextrose solution added to primary after 24 hours pinch of columbus @ 60 (literally a pinch) pinch of each: Simcoe, Centennial, Amarillo @ 30 0.5 oz Simcoe, 1 oz Centennial, 1.5 oz Amarillo @ 10 1 oz Simcoe, 1 oz Centennial, 1.5 oz...

Another thing I just thought of... I read that incorrect sparging can lead to tannins in the beer. We've just been batch sparging with 180 F water. I just pump the water from the HLT over to the MT and stir it all up, then let it sit for 30-45 min and then begin vorlauf. I don't think 180 F...

I could see 6oz. Anything under that I've tried has just not been enough for my taste, but I do enjoy extremes. So we may just have a difference in palate there :) ALL of my hop additions are in a hop spider (paint strainer bag suspended over the kettle and dangling down into the wort) OR...

sorry, didn't answer your other question... We store the hops in the chest freezer. After use, I squeeze the excess O2 out of the bag and then roll it down and clip it shut. Or I have them in ziplocs, and I just squeeze the air out and seal. I dunno if that's the best way to store them...

I have. I've tried numerous amounts in the dry hop, and at 2-4 oz total, it was just weak and sad. 8-10oz is the "happy" range where there is a nice, strong aromatic punch of hoppy goodness. I'm happy with the dry hop portion of my IPAs. What I'm lacking is the ability to make one without being...

Could you explain how it would be water or tannins? Thank you for the thorough response. I don't really pay attention to IBU honestly, because the bulk of the hops I'm adding are very late in the boil for aromatic purposes. Having said that, I don't think my recipes in beer smith have ever...

Should mention that I'm doing 5 gal test batches, so all additions I list are based on that. I've looked into that, never used it yet. Are you saying to do FWH instead of a 60 min addition? Or do both and the FWH will mellow out the intensity of the 60 min addition? and you'd want to use the...

I've been struggling with this style recently, and it's driving me mad. I want to make a top notch IPA like the trillium, tree house, hill farmstead, boneyard, cellarmaker, barley browns, etc. I've been trying all kinds of different hop combinations, late additions, low mash temps, varying...

follow up: The toasted marshmallow syrup tests were absolutely horrendous. It gave off some kind of burnt plastic fart taste... almost made me vomit. So... that idea is out.

Good point. I bought a bottle of Toasted Marshmallow from a local coffee shop. I figured I'd run an experiment, so I made some starter wort, and split it in half. For one jar of wort, I chilled and pitched some US-05 I had laying around. Once fermentation starts, I'll boil some water with the...

Thanks! So it sounds like I could add canned sweet potato to the mash? Did you have a ratio/amount that worked out well for you? I definitely want the flavor there, but not overpowering everything else. I would assume I'd be mashing a bit on the higher end as well? Like 154 F? On the...

Hey everybody... I had some questions regarding using non-traditional ingredients in brewing to make a one off. I'd like to make a 'sweet potato casserole' brown for thanksgiving. I don't normally like spiced beers or any of the weird 20 ingredient recipes, but I think this could be good...

Great question! You're probably right on the minimal/no early additions of hops, and very heavy late additions. I've experimented with that protocol, and have whittled down to (literally) a "pinch" of 60 min hops. I am iffy about skipping 30 or 20 minute additions, because if you use a very...