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Boiling water takes care of anything you need to be concerned about (sterilize and boils off chlorine tastes). So if you're doing a "full boil" I wouldn't worry. If you are topping off with tap water, there is a little room for concern (chlorine off flavor and sterilizing). Probably not a big...

Drinking "several" IPAs before tasting a lighter wheat beer will definitely influence the taste (in a not so good way). The Agave is a different taste than honey (I think it is sweeter in a candylike way). Have you ever tried the Agave Wheat from Breckenridge?

Are there any issues with transporting a couple bottles (for about a 6-7hr drive) after only a week or two of bottle conditioning. I don't know if the agitation of a ride in the car would increase the likelihood of a bottle bomb?

I'd say boil with the hops out of the bag, and then when you move the wort to the primary leave as much hop gunk behind.. If some falls in, RDWHAHB.

yum.

Good article ^^^^^ If you want to be creative with a self-recipe, at least look through hopville or other sites to browse through other's recipes. It will give you a great idea of what to do and not to do (without any personal experience). If you just want practice without the additional...

Funny you'd mention that. I just did the exact same thing today getting my FG reading right before I bottled. Oooops.

The tasty "London Bridges Falling Down" English IPA

the power of PR

Yeah the Boulevard-Deschutes White IPA was amazing. Missed out on having it on tap, but I had it from the bottle. I remember Boulevard having a version of their single-wide IPA made with their Tank 7 yeast that they use to brew their farmhouse ale. That was also delicious.

Apparently there was another moderate earthquake in Southern Colorado earlier (5.3). If one hits Nebraska, I'm calling it.

Always refreshing to see a business emphasize quality over quantity. It must be a tough situation to be in but kudos to them for their high professional standards (though I've never had their beer). :mug:

A nice write-up about a recent discovery concerning Lager yeast--where the yeast came from and how they were utilized. The story also includes a link within to the actual scientific publication, for those a little more nerdy. http://www.bbc.co.uk/news/science-environment-14592877 Cool!

If they are your friends, It shouldn't be a big deal in the grand scheme of things (they presumably offer you things as well to make up for it). Think of it as you enjoying the company of others. If it is a truly financial issue, I'd recommend (as others have said) to make them bring things...

Is this a 5 gallon batch? You are pretty light on your malt totals. You should target a OG of 1.060-1070 range for an IPA. You're on the bottom tier of IPA (about 1.055) here. Maybe add another lb of light DME? But yeah lower malt efficiency means a lower starting gravity (less...

Yikes! I've had a couple milk crates in my possession for a few years that I've kept for some strange sentimental reason from my early years. Little did I know how handy they would be for lugging around carboys. Happy your disaster wasn't too serious!

beef stock seems like a rather odd and discouraging smell (but can't say from experience). I doubt wild yeast took over since there was no change in OG, but bacterial infection/mold is a whole other story (but that can be from any portion of the brewing). I'd grab some traditional dry yeast...

It happens. Don't worry. Let it sit for at least 2-4 weeks. At around 2 weeks take a couple hydrometer readings over a couple days to record and determine if it is done, which it will be for most beers (you can only know fermentation is complete by stable SG readings over a couple...

Thanks for all the feedback everyone. All of it was very helpful and encouraging! I guess if it tastes ok now, it will only get better with time, so I'm not going to worry. I just wanted to determine how obvious the fusel taste is. I'm sure my next brew will get a lower fermentation temp since...

I have a few books and this forum to thank for that!