Search results

Why? Too $$ on a large scale? Or is it a flavor issue? I made a recipe I'm wanting to try with 20% oats, but maybe that's far too much.

I watched a youtube vid where Heady was blind tasted and rated mid to high but nowhere near #1. And then they found out it was "the best". Okay so it's not scientific but basically supports that the label (and scarcity) can affect taste perceptions.

1) Firestone Double Jack was my top by far... they don't make it any more :no: 2) 120 minute is good, not really an IPA though. Fun for its uniqueness. 3) Space Dust is really good. Most overrated is Pliny the Elder. Great beer, but overhyped.

I like drinking them, and brewing them. To each their own. For me it's a way to enjoy hops without all the bitterness of IPA or DIPA. Although I definitely agree that many commercial examples miss the mark, same with any other beer.

I brew my Oktoberfests in March and cold condition them until Sept. Can't say the 6 months is necessarily hugely beneficial but patience is definitely a virtue in lagers. If you really hate waiting just split the batch and make half of it an ale. Or do a double brew day. The biggest improvement...

sweet didn't know I was hip! haha. Can I ask how you changed your process to prevent oxidation? Did you drop your dry hops in keg and purge before closed transferring beer onto it? Or still dry hop in fermenter and improve your kegging methods?

I brewed an 11% RIS that was mediocre last year but now it's one of the best beers I've ever had and it continues to get better. Also the 13% barley wine I did 6 months ago was initially extremely bitter and generally awful tasting. Now it is just starting to come into its own and I expect...

I'd bump to 70+and leave it a week, then recheck. You don't want exploding bottles

If you have the patience another week won't hurt it, and likely will make it better. Also if you do want to hit your 1.070 og you could add sugar over the next couple days... All depends what you want to do with it. If you just want the beer now then if your gravity stopped dropping and you are...

Thanks for the feedback. Good points all around. I always had more fun, and more appreciation for the brew by doing the mash myself rather than the extract way. But I do see how the time and cost savings would be better for a first time brewer. I just get tired of the idea that AG is somehow...

Did a saison for a buddy's wedding. And did a hazy IPA that should be tasting delicious once I put it on tap on my kegerator :)

Oh I see. A truly whirlpool IPA. Yeah I've done it before, makes a nice aromatic beer. Easy to drink because it's not bitter at all. You can make near-lawnmower tasting beers at higher gravities this way. I say go for it and enjoy! Personally I would add right at flameout and not at 170, you...

Sorry didnt see you're brewing at 15gal. Maybe more like 3oz at 60min then.... and you can add 3 more oz at 170F. That would give you some bitterness

If you want IPA you need to add above 170F, and/or add bittering hops to get to your min 40IBUs to style, otherwise the hops will not give the bitterness you need for an IPA and you will end up with an aromatic Pale ale or maybe even something overly sweet and unbalanced. Maybe add 0.75oz FF at...

Love it man! When are you adding the 3oz FF hops? Right now it shows 0IBUs. Also why WLP029 for an IPA?

Aging does objectively benefit some beers. And some beers even require aging to come into their own. Take barleywine, a very extreme beer even though it might not taste "extreme", moreso it tastes unique. But it is indeed an extreme beer that benefits greatly from aging. A great barleywine might...

How many days was it at 62F? How do you know the fermentation stopped? I've had fermentations go on far longer than I had expected, without any visible signs, while the gravity continued to drop seemingly by magic. If I were you I'd leave it at 62F for a few weeks then retest. And next time brew...

I am just suggesting that any brand new brewer might be able to happily start with all grain if they desire. There isn't much difference between that and extract, one is not necessarily easier than the other, there are just different steps involved in each. I get sick of the idea of all grain...

The mashout can help prevent a stuck sparge if you are brewing with a lot of rye or other sticky malts. Otherwise it's prob not necessary. Since you are fly sparging, just do that at 168ish degrees and you'll keep the sparge running smooth regardless.

I have had PET crack when using heated PBW solution to clean. But I have also broken a glass fermentor which can be pretty dangerous/scary. So for me there is no perfect solution. One thing I will say is that I don't worry one bit about the "breathability" of the PET containers. Just another...