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I recently bought a new fridge (about 8 months ago) and kept the old one to become my fermentation chamber. I use a Johnson controller to control the temp. The fridge is having issues cooling now. The fridge is about 9 years old. I live in SC and my fridge is located in my garage so it is...

Have an APA fermenting away with a low OG (1.051). It's day four of fermentation and the krausen is starting to fall so I threw my dry hops in. I didn't test the gravity. I'm just winging it and assuming it's pretty darn close to FG. Looking forward to the results.

Can you remember the off flavors you got from this batch?

Would you recommend a transfer after the first dry hop or is it ok to leave it all in the primary? For instance, I'd love to try this but leave many beers in primary for 2+ weeks. Could I still add my first addition dry hops towards the middle/end of fermentation, leave everything in the...

Probably closer to 60-90 seconds first go around. Second go around I would think not so much.

BTW, I've read that with a beer that big with such a high OG it might be good to supply the beer with oxygen twice. So whether you have an O2 stone or just shake it, make sure to give it a good shake before you pitch (at least two minutes) and another shake about 12-24 hrs into active...

I added to my previous post above too about timing when to rehydrate. FYI. I would think it scales linear, if I was doing it that's what I would do but I've never pitched two packets of dry yeast. The important thing to know for a big beer like that make sure you're pitching closer to 1...

You're using such a small amount of water that it shouldn't take too long to cool it down. I believe it's 10 mL per gram of dry yeast. Double check me though. They say to make it 30 mins prior because with rehydrating dry yeast you'll sprinkle the yeast into the warm water and let it sit for...

2 Row @ 78% Roast Barley @ 6.75% Chocolate Malt @ 6.75% Dark Crystal @ 4% Black Patent @ 1.35% Flaked Oats @ 2.6% CTZ @ .33 oz per gal Dextrose @ 1.5 oz per gal Candied Sugar @ 5 oz per gal Vanilla bean @ .02 oz per gal Nibs @ .3 oz per gal Cinnamon @ .005 oz per gal Habanero @ .02 oz per gal...

I pitched in the high 70s one time and had lots of esters and diacetyl with US05. Had perfect temperature the rest of the way though. The lag time is very crucial because the yeast are multiplying and if it's too hot that's not good. You may be able to get rid of any diacetyl of you let it sit...

I know there are a lot of threads out there about a D-rest for ales too but could this timetable carry over for ales as well? I've had a few diacetyl problems and don't believe it's from infection or a high fermentation temp. I like to ferment cool, ambient temp around 59-60, and do small...

Good stuff, I'm going to try and make my next IPA look like OJ.

I had this scientific experimental idea tonight, but I do know its been done before, to try a homebrew of mine with some additional CaCl added to the finished brew to see what would happen to it. After reading all this info about higher chlorides thanks to yalls experimenting I was hoping this...

I have a dry hopping question and figuring out how to drop the dry hops. I'm not a fan of throwing them in a bag since I use a carboy to ferment and dry hop in. We've come to the conclusion to not cold crash because we want some of the yeast still around and to keep the murkiness of the beer. So...

Any specific information you were looking for that I could have left out?

September 2015 Issue - Special 20th Anniversary Issue Nothing else super specific besides what I wrote underneath the recipe.

Love all the info, gonna give this all a try on my next IPA and think about putting some of this info in on a stout to help get a silky, velvety, pillowy mouthfeel.

Are you able to rack to a bottling bucket with the measured volumes on the side? If yes, do that and then add priming sugar and give a gentle stir. This is how I bottle, shouldn't have any issue. If you bottle from there sorry I can't help ya.

A recipe and your process would be helpful as well. I've had this same issue with some IPAs of mine. Unfortunately, haven't really found an answer except thinking it could be oxidation. Do you bottle or keg? Is there a muddled smell or can you still get the hops in the aroma and flavor?

A friend of mine that is a Head Brewer was talking with me yesterday about a "New England/Vermont" water profile for an IPA or Pale Ale and that "pillowy, soft" mouthfeel. He said that they are known to use higher amounts of calcium, so well over the 100 recommendation via Bru'N and a little...