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Hey all, I haven't seen this addressed specifically in the thread: I have no access to 300L *light* roasted Barley, but I can get regular dark roasted barley (550L). That's a pretty huge jump, though, and I'm nervous. Should I scale down the 9oz accordingly (to 5 oz) or just not worry about it?

Oh, FFS. I've been using distilled water to rehydrate every time. Bollocks. Well, maybe that explains my lag times (usually ~24-26 hrs). Beer's been good, obviously, but I wonder if I'll notice anything next time.

Just tapped this, it's pretty great. The hop/malt balance is pretty much dead-on for the style. I used Golden Promise which is probably a *tad* too sweet for this recipe, though it's nice. Next time I'll use Maris Otter. I honestly don't see how liquid yeast could improve this. If anyone's...

Looks really good to me. That GWM malt is sweeter than US 2-row but not as sweet and biscuit-y as a true UK malt like Maris Otter or Golden Promise. That's the only thing that jumps out at me, otherwise this looks pretty good. Maybe consider losing the chocolate malt and subbing in something...

Just want to echo what others have been saying: no need to shake, just hit it with a lot of pressure for a day or two then reset to serving pressure and wait a couple of days. I just did the following: 4.5 gallons, 37 F, 40 PSI, 24 hours. Pretty much nailed my 2.2 vols target, and now it just...

I definitely did not like the IBU hit from hop bags, I quit that noise after one batch. That would officially be my guess as to your culprit, since everything else looks normal. People make hop spiders and do all kinds of stuff to keep hop material out of the ferment, but I'm not convinced...

Keep us posted. ~45 IBUs and you should be tasting something, even warm and uncarbonated. Carbonation increases hop presence but cold temps numb the taste buds, so I don't see that the bitterness in particular should be different in a warm uncarbed sample (aroma yes, bitterness no). If...

Campden doesn't kill yeast, it just puts makes yeast sleepy. I have had 5 gallons of cider ferment strong after the addition of 9 campden tabs, so I seriously doubt that half a tab in 5 gals of beer makes any difference to the yeast. In fact, if anything, it should protect the wort against...

I had a big efficiency jump when I went from 1.25qt/lb to 1.8 qt/lb mash thickness. Is your thickness constant?

So, my best IPAs have quite a large 60 minute bittering charge, comparatively. My last bill had 3/4oz of Warrior at 16% alphas for 41 IBUs. Many tasters said it was better than most craft IPAs they'd had. I've found that good warrior hops have a smooth, clean, lingering bitterness that is not...

Careful: that a beer tastes sweet-ish after 10 minutes isn't necessarily oxidized. All beers lose those sharp, bold notes after 7-8 minutes in the glass. Make sure you're not being paranoid. The weird sweetness/lack of bitterness problem I had went away after I changed up my bottling wands...

Ingredients: ------------ 10 lbs 2.0 oz Brewer's Malt, 2-Row, Premium 93.1 % 8.0 oz Munich 10L (Briess) (10.0 SRM) 4.6 % 4.0 oz Victory Malt (25.0 SRM) 2.3 % 20.39 g Warrior [15.80 %] - Boil 60.0 min 38.1...

Hey Stew, I'm a big believer in backsweetening and bottle-pasteurization. Technically you can do multiple rackings to slow down fermentation and stop anywhere between 1.000-1.020, but the result is highly unpredictable in my experience, and there is always the risk of re-starting...

Just brewed this puppy. Got 78% instead of 82% mash efficiency... so there will be less of it than I wanted, but can't wait to taste it. Thanks, KingBrian!

Cool. If you're really interested in finding out whether conversion is complete, buy this: http://www.amazon.com/dp/B003IPIYT8/?tag=skimlinks_replacement-20 Cut a picked apple open and drop some of the iodine on. If it turns black or dark, the apple's not ready. If you're wondering what...

Hey ciderman, 1.032 is very low for cider juice. Next time pick them as late as you can and wait at least two weeks for the starches to convert to sugars. I had apples go from 1.045 to 1.058 in three weeks of starch conversion!

The cider would have been much, much better, though that would have been because of the residual sugar. It's not clear to me that this is any different from backsweetening and pasteurizing, though.

This is really interesting: this is why I did my tests, I was having exactly those symptoms and couldn't figure out what was going on. I still have no idea. It's great that you were able to vary just that single variable, though I have to say it's still a mystery to me, because people use the...

I did this as well: I intentionally tried to oxidize/infect a bunch of bottles of IPA by being careless/sloppy in controlled ways. The bottles I shook the crap out of tasted identical to the non-shaken bottles a month later. I also got zero effect from not cleaning and/or sanitizing certain...