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Trying to figure out what this taste is on my last batch. Its both in the aroma and taste of an IPA. One of those brews where everything seemed to go wrong - pitched at too high a temp due to faulty thermometer, some potential oxidation moving the full fermenter across town to a new location...

I just drained a Sierra Nevada Black IPA. Delicious.

IPA Question: With most dry hops recommended at 5-7 days, and many on this site saying cold crashing should be minimally 2 days long, can both be simultaneous? Or better to offset by a couple days? Or better to do dry hop, then crash after? Just thinking that crashing will cause the hops...

Just went through a ton of cold crashing threads. This post jumped out at me and just made me clear a space in my second fridge for cold crashing! :rockin:

This is my first IPA, I've done darker brews before and have seen sediment left from yeast at the bottom of the bottle. But with this first IPA, I'm new to dry hopping. And it's the first time I've ever looked through the bottle during conditioning and then tipping them over - so maybe it was...

Yes, this is what it looked like. Since I hate yogurt, I'm assuming this will make up for lack of probiotics? :D

Just a quick edit, I went through my notes and I did not strain this batch between kettle and primary. So that might be contributing. But I would have thought that the move to secondary would have helped clean it up a little.

Just held a few bottles of a batch of IPA to the light. Looks like there's some stuff floating around. Then I turned the bottle upside down and HOLY BAJEEZUS THE STUFF THAT DROPPED! Amongst the swampy darkness, I could actually see some larger chunks of hop. Is this normal? I used a...

Great help - the Hop Aroma Wheel is fantastic, it really helped strengthen my lack of confidence that I was pairing correctly. I think I found some tweaks, too. Good stuff. The Beer Advocate is great. I completely agree with Yooper that it is a great tool to compare notes of what I'm tasting...

I get what you are suggesting. I think it's just a newb thing that will eventually correct itself with a couple hundred gallons of brewing under my belt. That makes sense, I understand the principles of woodshedding to get something right.

I've been reading a lot of books on my new hobby. My ultimate goal is to create my own recipes - kits are fun, clones are cool, and trying other people's recipes can be interesting. But ultimately, I'm doing this because I want a creative outlet (and because it happens to parallel a strong...

Putting together a fermenter. I have an A19AAT thermostat sitting in a 15 cu ft freezer chest. I have been playing with this for hours now and have tried suggestions based on other posts (in water, suspended, etc.). I seem to have a 10 degree variance between the thermostat setting and the...

Fermenting in a bucket, lid is on tight. I don't use an airlock, just tube out into sterilized water. When I push down a little on the lid, CO2 comes out. I've done this a couple of times since the original post to see if I could check the water level in the tube (to see if it was the same)...

Tons of activity in the first 24 hours, but now - no CO2 release. Not a single bubble. Thoughts? Hurricane IPA kit, temps were a little high, around 76F. 5gal batch.

Hi, Just a quick introduction - Long time craft beer snob but newbie on the brewing side. Thought I would give it a shot and so the wife bought me a Mr. Beer kit for my birthday. Not really what I was hoping for, but I gave it a shot. Doesn't take a genius to realize that the 'add water...