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Are there any firsthand accounts of grassiness? Or of oxidation? Is it another brewing boogeyman which, when the curtain is lifted, is not even there? I’m at 8.5oz dry hops in my current 5gal IPA, thinking of throwing in 2more for good measure

To my fellow group 2ers, the spiced bourbon stout is brewed, fermented, and aging in a whiskey barrel as we speak! At 24.5lbs grain, it filled my 10gal mash tun. By filled I mean overflowed: I had to put books on top of it to keep the lid down during the 1hr mash at 148F. Low mash temp...

Is there a downside to dry hopping too much? Other than loss to trub...

I've been drinking my IPA's within a week of brewing. That includes brewing, fermenting, dry hopping, cold crashing, and force carbonating. There's not much to it, just move on to the next step asap as soon as the previous step is done. I've also been drinking IPAs, lagers, stouts, etc 6+...

NEIPAs won't last forever just like anything else. Enjoy them while they are at their peak and by the time you get bored I'm sure there will be a new style on the horizon too. For me I love the depth of flavor that IPAs offer; they seem to me far more complex than just about any other beer style...

I had to dump a 5.5gal black IPA because it sucked in too much sanitizer when cold crashing :( :( RIP BUT!!! I just did a 5.5 gal Dusseldorf Altbier barrel aged!!! That's tasting delicious! So for me, so far in 2018, I'm a net 0 327.5

Ok group 2'ers: The spiced bourbon stout says to "take your favorite stout recipe", well my fav. recipe is a 13% stout I brewed last year and it came out AWESOME! I have my own barrel to bourbon barrel age it in too. But before I pull the trigger I'm wondering if anybody has reservations about...

Some think mash hopping can extract more flavor, some don’t and that’s ok. On oxidation, the dry hops will be added along with sugar additions; whatever oxygen is in there will be eaten up by yeast, personally I think dry hopping oxidation is another brewing boogeyman and I don’t worry so much...

Sounds amazing! Can I try some?! So you’re saying I need more hops...

Im wanting to do an ultra high abv ipa sipper, initial recipe calls for 8oz mash hops, then 14oz hops in the boil (first wort, 15min, and flameout additions) then 12oz dry hops. I do want to have some beer left over after all those hops... what’s the most you’ve ever put in? And how did it...

Man this is awesome! You should make your own stirplate - I did and it's super great. Hope the yeast works out for you.

Just curious, if you boiled for 8-9hrs, why not just boil for 1-2hrs as standard, then freeze the beer post ferment? Seems it could avoid a lot of the problems involved with high grav ferments??

Yes Oak, I once had an oak aged oktoberfest that was awesome! Also I need to put something in there asap bc my barleywine is mature and ready for kegging, and I dont want to leave the barrel empty.

Anybody barrel aged a low abv 5-6% brew? I know the high avbs can typically fight off infection, and I'm not particularly concerned as my current brew is 50 IBUs, but just curious if anyone has experience? I'm wanting to barrel age a Dusseldofr Altbier for about a month - 2 months in a 5 gal...

Nicely done! I too am not a huge fan of spices, usually I do 1/2 or 1/4 of spices in a recipe and find that's more than enough, and let the beer speak for itself. Although I'm happy to stick to recipe in this case considering these will not really be brewed for me. Nothing beats a warming winter...

Do we have any way to get ahold of him? Could see what his current thoughts are, and what he might suggest today

Which beer did you brew? Any tips for this year's go around? In my opinion Mosher would most definitely be on board with an evolving recipe list, nothing set in stone... so long as it fits the spirit of 12 brews of xmas.

I think that makes more sense.

Beer is super high calories though, some of the brews I have coming up say 700+ calories in beersmith for ONE BEER! How is that even possible?

RO then rebuild with bru'n water calculations. Super easy to do, you may want to pick up a really sensitive gram measuring tool for the mineral additions. My local tap water ruined an oktoberfest this year; now I tailor make each batch exactly how I want! Water is what, 90-95% of beer; it...