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Hopefully this will give a better understanding of my confusion. On the left, the gose. One the right, the berliner. Both came from the same mash. Both were the exact same color going into the carboy.

is this better?

I just add it to the bottling bucket the day of bottling. I rehydrate first just so that it will get incorporate into the beer better and make sure to still it around so that its in suspension while Im bottling.

Pacific Ale yeast has a pretty low attenuation. only 65-70%. Its known for leaving a maltier profile. 70% attenuation only leaves you at 1.019 FG, which is really high for an IPA. You should probably be aiming for closer to 1.015-1.016. Considering you have a full pound of crystal along with the...

I tend to blend my base malts for IPAs because 2-row is kinda boring by itself, but maris otter is a little too malty for me to use on its on. So heres my basic recipe 64% 2-row (the base) 24% Maris Otter (brings up the malt a little with a slight biscuit/toast note) 8% Wheat (gives body and...

sea salt. I dont use anything in my house other than sea salt or kosher salt so it isnt that. If there was any iodophor residue in the keg it was minimal and I dont overuse the iodophor like Ive seen some people do. There may have been an ounce at best of liquid. Ive always used it and never had...

Heres some more photographs for people to see. I even used 2 different glasses so you can see the effect As for the person saying the "essentially" the same beer could possibly make a difference...adding an extra .25oz of hops with 1oz of coriander and .5oz of salt should not...

Because I couldn't post any proof. I was posting from my iPhone app. I am going to take a pic of the beer next to the carboy so everyone can see it's not some refraction of light or other stretch. I swear that it's the same essential beer. I mashed enough for 6 gallons and split it into 2...

i prefer to not bitter with them because they are just too aromatic to be wasted on bittering. However, I just use them on late additions. For an APA, 1.5-2oz at KO and maybe a 1-2oz for dryhops is plenty. If you want more of the extra pale ale then you can up it. as for me, Im not working at...

Nelsons work well with pretty much any of your typical IPA hops. Just think of the flavors you want them to provide. With Nelsons you are going to big tropical fruit and grapefruit punch. What other hop complexity do you want. If you want more of that character, use amarillo or citra. Want some...

2oz of dark malt along with some crystal will give you a nice red hue. I like throwing some melanoidin in so I can cut back on the crystal and still get the nice color, but with more malt punch and less caramel sweetness.

I was thinking the same thing. I've seen brown chardonnays. This beer went right from carboy to keg and started carbing up. There's no sign of oxidation in the flavor either. The carboy that I took a pic of is the split batch that's still aging (no boil Berliner). This is like some phenomenon...

I've poured wheat beers I've made in that glass and in actuality, are much paler in color than the carboy because there's less liquid for light to travel through. This beer should look like a straw yellow color in the glass, instead it's like a purplish brown.

The keg was spotless. Cleaned and sanitized pre kegging. The flavor is what it should be....tart, wheat, coriander and slightly salty. No off flavors. The beer literally looks purplish when pouring it down the drain. As for the bathroom comment. The joys of 2 master baths. I've probably used...

a beer can look like this in the carboy but look like this coming out of the keg... just so you know...its a gose. 50/50 Pils and wheat

Based on what you have, I would use this schedule. I like chinooks to replace the simcoe at 30 because their AA% are close and that little touch of chinook will give a little punch of aggression with some pine that will lend nicely to the tropical fruit and citrus notes you get from citra. While...

sure....but I also used the date molasses in an old ale and stout. Im sure it could work in a brown ale or anywhere else people like to add molasses, brown sugar, turbinado, etc...you just have to account for different color and some dark fruit flavor you may get from it.

I believe jaggery is a blend of sugarcane and coconut palm sugar, not date palm sugar. I like that you have a sri lankin inspired stout. I made a belgian tripel inspired by asian flavors and used jaggery as my sugar adjunct along with szechuan peppercorns and coriander. Turned out pretty tasty.

this is the brand I use. http://www.amazon.com/Big-Tree-Farms-SweetTree-16-Ounce/dp/B002UGMH9Y/ref=sr_1_1?s=grocery&ie=UTF8&qid=1312246574&sr=1-1 Its my everyday sugar for coffee, baking, etc. Ive used it in a couple of beers and its been tasty. Dont let the blonde fool you though...you will...

the date sugar was alright, but if I were you I would go with the date molasses. Its the same thing just in syrup for instead of crystallized. No need to dissolve it if its already a liquid. I love the stuff. It reminds me a lot of the D or D2 belgian candi syrup. Similar flavor but just a tad...