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I brewed this for the first time this past holiday weekend. I've been brewing consecutive APAs and IPAs recently dialing in recipes and family requests. It's been a while since I brewed a stout. What a relaxing brew day! Mash, Boil, One hop addition, Chill, Rack, Pitch. No hop stands, hop...

Ooops. My bad. Actually I use either US-05 or S-04. I'm glad you pointed that out. I don't know that I've actually ever read the blue package past the 04. 🙂

Pale ale with Bell's influence. It is between Two Hearted and Light Hearted. 2 Row, Pale Ale malt, C-60, Centennial, Galaxy, Chico or US-04 yeast. OG about 1.048

Does the taste change with time? I've also started closed transfer but I've also found that young beer has a little more edge that goes away in 4-5 days.

Pardon the interruption At one time I used glass carboys and still store Star San in 3 gallon versions. I have found this to be the very best carrier options for glass. They also work for my Fermonster. https://carboy.net/

Since I didn't trust the bathroom scale I did watch the condensation move up the outside of the keg as the cold beer filled it. Probably similar to your hot water method. Thanks

I also used the same Fermonster fermenter but with no port. Stainless racking cane to "out" QD on keg. I used your previous posts to get started in the closed transfer method. Thanks Do you use a scale to know when the keg is full? I used a bathroom scale but I'm not confident in it's...

For my first attempt at closed transfer things went smoothly. The hop bags were a headache and it would have been easier without them.

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Thanks. That helps a lot with my racking plan.

I'm gradually trying to up my game in reducing oxygen in my ipa/apa brews. I will be racking to keg tonight with a closed transfer method using a ss racking cane to a ball lock connection (out) on the purged keg pushing with CO2. I hope that makes sense. I've got two hop bags in the fermenter...

I'm a believer that the more you mess around with your beer the greater the chance you will screw it up with oxygen or contamination. If you are dead set on transferring to a secondary just for the experience I would brew a beer that might benefit from a secondary, not a pale ale. I realize...

Pardon the interruption: after filling a keg if I have beer remaining in the fermenter I will bottle it and add one Domino Sugar Dot per 12 oz bottle or two Dots per bomber. Works great for about 2.5 vol of CO2.. be sure to get the Dots. I've bottled 5 gallons using the Dots for priming and...

What's the ingredient cost for that batch? Even for 11 gallons that hop bill adds up.

Most of my IPA/APA home brewed beers are focused on Centennial without being extreme in amounts. I've found that the timing of boil additions, playing with whirlpool and dry hop amounts brings out different characteristics. I'm not strictly Bells-like and will use Azacca, Amarillo with...

it seems obvious that there isn't a right or wrong way to dry hop as long as you like the result. regarding hops sinking: I recently dry hopped with galaxy and centennial. Galaxy (Yakima Valley) sunk like a rock fairly quickly, the Centennial (BSG) floated. I've got no explanation

Disclaimer: I am no brewing expert. I don't brew NEIPAs. After many batches I've dialed in an IPA/APA recipe that my family and friends all like and I can consistently repeat which is the ultimate goal for me. My dry hopping process is exactly as you describe (2 days) preceded by a single 45...

I started dry hopping cold and short (48 hours) after reading the experiences of Scott Janish and also Denny Conn. I like the final results in my go-to pale ale. I'm not a heavy dry hopper and what I like may be different than what you or the Brulosophy testers like.

My answer to most beer issues is to brew another batch. Don't dwell on the beer you're not liking. In this case, brew a red ipa and blend them when serving. I had a red ipa from New Belgium this weekend and it was good.