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I agree with this, but I would just add a gallon of cold tap water, unless you are somewhere super rural and the water really sucks. If you've got 4 gallons of boiling water and add a gallon, you might go down to 160 F or so, which is still way above pasteurization temp (140) and below the...

Right on. Thanks for the suggestions/info everyone. I'm gonna brew a moderately hoppy Pale Ale: 83% 2-row 11% Vienna 6% Caramel 10L I'll mash at 153 instead of 149, and maybe ferment slightly cooler (start at 64, raise to 69) than I did last time.

In estimating, Should I assume 88% attenuation at my original mash temp (149) and go from there?

Fair enough. I am doing all-grain, sorry, should have mentioned that. I may mash higher, and assume 82-83% attenuation. But the next recipe will be different (12% Vienna rather than mostly 2-row) and I don't want to under-attenuate on a pale ale. Gah!

So I broke down and got the whole yeast-farming system. Every time I brew I overbuild and save ~120 billion cells for next time. I was planning on using this strain of WLP001 as my house strain for pales/IPAs/Blondes/etc. Problem is, the first batch I ran with this WLP001 was very harsh and...

Mine over-attenuated down to 1.006. With 65 IBU it was just way too dry and harsh. Waited a month but eventually had to bottle some of is and dump the rest. I have the WORST LUCK with this recipe! :(

Unfortunately, Arturo is right. National news outlets wouldn't know a chord progression if it bit them in the ass. I noticed it right away, Hammett was getting very, uh, "creative" with the chords (not the harmony notes, which were fine). https://www.youtube.com/watch?v=kXgNb7ZCtcI...

Yeah, you're forgetting about OG. IPA: OG: 1.056 – 1.075 Pale: OG: 1.045 – 1.060 Apparently, Founders All Day = 1.046-ish. So on SRM, OG, FG and IBU it's within the pale range. That's a pale.

I love the beer that comes packaged as a "Session IPA", but it's just hoppy pale ale. Founders' All Day = 42 IBUs, well within the style range of an American Pale Ale (30-45). I'm sure they know full well that they're selling pale ale under a name that will move more units.

I'm a little confused about your numbers: if the first mash runnings were 1.040 and the post-sparge wort was 1.040, that means that the batch sparge runnings were... also 1.040? Having equal extraction from the mash and the batch sparge is very unusual, I believe (mine are usually 35-40 points...

People have serious sweetness-aroma issues with IPAs because the hop acids oxidize easily (I believe). This happened to me when I bottled and I never nailed down the cause, just switched to kegs and it went away. Check this thread for some recent attempts to nail that problem down. Not sure...

Fair enough. I just want to say, though, that *any* scientific result can be disputed as a "fluke". Science builds correlations, and when it has enough correlations, it infers causation (i.e. the variable in question is significant). But all those correlations could still be fluky. In other...

I mean, Brulosopher does countless exBeeriments measuring various "key" factors (fermentation temp, aeration, etc) and achieves no statistical significance on a huge number of factors that are said to be crucial by the homebrewing community. Then, for the first time in quite a while, he not...

Aaaand I'll just leave this here: http://brulosophy.com/2016/05/16/fermentor-type-pt-2-plastic-pet-vs-glass-carboy-exbeeriment-results/

I just brewed this again, hoping to avoid previous bottling-related failures and now in possession of a lovely draft system. I made a great WLP 001 starter and it's fermenting like crazy. I also tried a new idea, which is to chill to 165 F, remove the chiller, and do a 45 minute hopstand with...

How did this turn out? I am thinking of doing an IPA with these hops, too.

No worries. In my experience, cider production has two stages: 1. "Sweet! The yeast will finish out completely and I won't have to worry about when it's done!" 2. "****. The yeast will finish out completely. How the **** do I stop them from doing that?"

EC-1118 is a beast. In order to have any danger of bottles blowing up you'd have to have at least 5 points of fermentable gravity left in a cider that has been fermenting freely and healthily. You would probably be the first person in the history of the world to have EC-1118 leave that much...

Interesting. I've been wondering about this as well: what is it that makes sparged wort lower quality? Other than just having less sugars? Is it the pH?

Oh! I just thought of the obvious solution. Mark the absolute center of the fan then glue the magnets to it while they're still stuck to the stir bar as pictured. Apply glue to magnets, line the middle of the stir bar up to the center of the fan, glue them on, pull bar off after glue is...