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5 gallons Cascade Pale Ale 3143 + 5 = 3148

I love this beer, definitely my favorite that magic hat has come out with in a long time. I've gone through several growlers of this stuff since I live so close to the brewery. How did it turn out? I can't lager yet, but if I ever do this will be the first one I try out.

I made Yooper's 60 minute IPA recently and it came out phenomenal. My girlfriend who "doesn't like hoppy beers" absolutely loved it and wants me to make another batch ASAP. Its the grapefruit flavor/aroma from the Amarillo that she loves so much. I think this one will be a permanent fixture...

Environmental Engineer by education, currently working in the exciting field of contaminant hydrogeology / site investigation. Planning on going back to graduate school in a year and a half for groundwater engineering. I moonlight as a connoisseur of fine beers + cheeses, pro dancer, gourmet...

Make sure the program is using the correct values for extract OG. Beersmith was underestimating my gravities by .006 consistently until I realized that the stock values for their LME were different than what I was using.

I'm almost positive the "off-flavor" he is describing has to do with the fact that he is doing all extract batches. Like I said all my extract brews had a similar underlying flavor. It wasn't even a bad taste, it was just something I didn't necessarily want in my beer and it was disappointing...

Sounds like the mythical "extract twang" to me. My first 5 brews all had a very similar underlying flavor to them. I was able to dimish it by doing some changes to my process: long primary (3-4 weeks), temperature control, 1 mo+ bottle aging, using DME instead of LME, and late extract...

The aquarium heater method has worked wonders for my temperature control. My roomates and I are cheap bastards so the house stays at 53.

The film must come from using way too much OC, or from something in your water. I use a 1/4 scoop in a 5 gallon bucket and it never takes more than a quick hot water rinse.

Holy **** this takes me back! I had the leviathan and one of my friends had everything else. Definitely go with the RIS for the pit lord, and the imperial red for the dragon. The force of nature should be a super hoppy IIPA.

If you are using the stock values for extract OG you will get different measurements than what beersmith thinks you should get. Every batch I did was .006 off until I changed the default values to match my LHBS LME.

Yeah I rehydrated, and aerated the crap out of the wort before I pitched. I used 1 11g packet for a 1.050 OG so I'm not too worried about underpitching. I normally monitor my temps very closely... This time I used a new fermenter that I had got my brother for Christmas... Totally forgot to get...

What would you consider to be warm? I started a batch of ESB last weekend using S-04. Pitched at 64 deg, and let it sit in my house which stays around 60 degrees. 2 days later I was barely seeing any activity at all, so I put it in my 64 degree swamp heater. I went on the road for another 2...

awesome, exactly what I wanted to hear. Thanks man.

I'm not worried about the hops themselves, I'm worried about what could have been on my hands/plate/CC.

I made yooper's 60 minute ipa clone last week that called for a .5 oz addition of simco, and a .5 oz addition of amarillo. I didn't have a scale so I just threw the whole oz's on a clean plate and split them up with a credit card. I was planning on using the remaining .5 oz's to dryhop, but...

3 weeks in primary should be good. I got impatient and bottled my first batch at 9 days... Every batch I've done since then has had 3 weeks +/- a day or two and the difference is night and day. Nothing wrong with sampling your beer at 1 week, 2 weeks, 3 weeks, etc but don't go overboard. I try...

I made an extract batch of this a while back, and all my friends loved it. It wasn't really to my taste, but a lot of people (especially girls) said it was the best batch I've brewed.

+5 60 minute IPA clone +5 Redhook ESB =314

I have an IPA (1 week old) in my swamp heater that I need to take out to make room for an ESB I brewed last night. The ambient temperature in my house is 60 deg, will the yeast be able to clean up after themselves and continue conditioning the beer? I used Nottingham... O.G. = 1.071, and it...