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i accidentally made my last batch too bitter, and it was horridly bitter as wort, bitter as hell when bottled, and is slowly getting less bitter (i'm pouring one now just to see)... ... i have only seen it go from more to less bitter. if you're LOOKING for more bitter, and not finding it...

yes but fair warning ... ... that tube is going to get full of debris, and will be no good for racking now : ) i have clean and dirty hoses and try to never use a clean hose for a dirty job.

no one at my work drinks except one guy, and every time i have him over he gets **** faced, crashes on my couch, and has never pitched in for pizza or beer or anything ... i need better drinking buddies.

this is obviously hotly debated but ... i don't think headspace matters so much in primary ... think of all the CO2 you're pushing out, the percentage of oxygen is significantly lowered due to displacement. same reason blow outs don't cause infection ... you are so actively purging out CO2...

yeah i have seen my hydro. off by 0.004 in water. guess when you add it all up, nothing is amiss, it's just a culmination of hydro off a little bit, brewgr underestimating a little bit ... and have a REALLY healthy yeast colony. and, some of it being dextrose helps too. now what am i...

(hijack) i have a deep well, which has beautiful clean water. as i understand (i work in water management) past 200 feet down and the well can't support bacteria. but in summer i also draw water from a surface source, that is, of course where i worry about crypto and giardia. not that i've...

a lot of us are not on classic city water ... my water is raw untreated. crypto has always been my go-to worry, though now i'm starting to fear wild yeasts more off topic? : )

but 1.004 is like 93% attenuation. that's unreasonable, right ?

could have sucked some of the vodka back into the primary as krausen subsided.

even flat and warm, it tasted good ... noticeably hot but i know that subsides.

my calculations show i was aiming for 7.2% alcohol ... and i got close to 9%.

both were basic extract recipes, only difference being the type of specialty grain (chocolate malt vs crystal 60) 9 lbs LME 1Lb dextrose .5 lb specialty grains (1 lb for the other batch.) 60 minute boils, both with bittering hops at 60 min to aim for 50 IBU's. one with citra dry hopped...

^^ or just add the hops right in and let the pellets swim.

any exposure of oxygen to beer (after primary slows down) is bad. "how bad" i personally think people get too carried away... but i don't make fresh aromatic IPA's. that said yes i think 4.5 gallons in a 6 gallon carboy is too much head space... especially if transferring for what's basically...

right, i never considered this as i buy cheap hops by the pounds... ... but it's a very good point... especially if you have a taste for Saaz or Citra. with willamette at 9$ a pound i'm thinking i could save a lot of time and heat doing a short boil next time

so why do people ever even do 60 minute boils ?

okay ... now i'm thirsty

yeah, i legitimately dont know... ... if boiling for only 15 minutes is okay, why do people even bother boiling for an hour? i could sure use the saved heat in summer (i'm still in my kitchen)

brewgr gives me an estimated 1.019 and 1.017 on the two batches i'm ready to bottle. both are steady a 1.004 and 1.006 using white labs WPL550. (monastery yeast). i'm no yeast expert but this seems like impossibly high attenuation. both left about three weeks in a 63 degree...

and tons of crypto-spiridium. seriously... will 15 minute boil count as sterilizing the wort ? i don't know how long mold spores need to be boiled etc.