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Cool. The fun part is that, if the calculator I'm using is correct, 1.069 down to 1.013 gives me an ABV of almost 7.4%. It is, truly, Big Boy Season.

Cool, thanks. Did a gravity reading yesterday and this morning. It's holding steady at 1.013, lower than the 1.017 predicted. Tastes pretty good, too!

Well, I've been out for two weeks with a herniated disk, which sure has dampened my resolve to haul this bucket around and take samples. That said, I am planning to bottle on Sunday (three weeks plus one day in primary at 66-68 degrees). What's the easiest way to sanitize your bottles? I've got...

Couldn't resist and took a one week gravity reading and sample. Definitely tastes a little "green" and I'm sure it will sweeten up and mellow out after bottle conditioning, but it's really nice. A lot of toastiness and a deep brown color. I am at 1.021 after one week at fermentation temps...

Makes sense! I will not stress too much about this pale ale I'm thinking of making and its one ounce of dry hops, then. Can't wait to have a real kegging setup and start cranking out some bigger beers, though.

Okay so - naturally it's worth limiting oxygen exposure anyway, it's just that the more hops you add, and the later in the process you add them, the more obvious and unpleasant any oxygenation will be?

It is fairly easy to manually load existing recipes into the software of your choice. Otherwise it's certainly worth asking the author of the recipe, my limited experience here suggests everyone is happy to help. :)

I assume you are doing extract, which I have not done, but this information should track regardless. Someone else can whack me over the head if it doesn't. Most recipe building software - Brewer's Friend, Beersmith, etc - will tell you how much water to start with, as well as priming sugar...

Got it. So throwing an ounce or so of dry hops into, say, a SMaSH wouldn't be a big deal, but once you get into, like, "six ounces of dry hops into wort from a 15-pound grain bill," that's when it starts to get messy. Do I have that right?

I'm going to do an MO/Amarillo SMaSH next, I think. My LHBS is starting to get shipments of fresh Amarillo hops - their website says they are sold out but I'm hoping I can score some on another shipment as they are $9.50/lb. I also have a recipe I'm kicking around for an NEIPA but don't have a...

Figure I'll ask this here, too - what is it about these that makes them so much more sensitive to oxygen than other beers that they can't be bottled? I'm mostly asking so I don't make that mistake with other beers I brew until I get a kegging setup. :)

So while we are all here - what is it about the NEIPAs that makes them so sensitive to oxidation that they can't be bottled? Is it the dry hopping? I'm thinking about making something a little bit simpler, like a SMaSH, but if dry hopped beers can't be bottled I will skip my potential dry...

Accidentally bumped the lid of the fermenter. Not enough to let air in but enough to get a puff of something through the airlock. It smells like beer! No weird smells, just smells like beer. Can't believe I have to wait a few more weeks to drink this stuff.

Cool. I will wait until I have a kegging setup before giving this a shot, but I'm pretty pleased that the response to my first recipe isn't "you idiot. How could you call this beer. What are you doing." ;)

Okay so I've been playing around a little more looking at other recipes. I'm thinking: .5oz Magnum at 60min 3oz Cascacde, 3oz Amarillo, 2oz Galaxy at 160 when chilling Pitch at 66-68ish, ferment at same temp (A24's temp range is 64-74) Dry hop w/ 3oz Cascacde, 3oz Amarillo, 2oz Galaxy after...

Picked up a new Fermometer last night and slapped it on. Fermentation temp seems to be holding at about 66-68° so I'm not going to worry further about the airlock smells.

Okay, my porter - my first-ever brew - is happily bubbling away in primary and I'm already thinking about my next one - some friends and I have been joking about different IPA names and I'd like to try to make one for the crew. I've got a copy of "Designing Great Beers" the IPA chapter of which...

Active seems to have settled down as the bubbles are fewer and farther between. I pitched at 68° and the garage is holding at a pretty solid 62°-64° during the day, 58°-60° at night, so I'm not super concerned about temperature - tomorrow's supposed to be a freak Hot Day so into the bathtub the...

Curious to see how it goes. I'm really interested in doing a SMaSH with Arcadian Hops as a gift to some pals.

Yeah, I asked the folks at Imperial, they said that especially because the volume is comparatively small and A10 is such a fast-working yeast, there's not really a benefit to leaving it in the fermenter for a month - that said, bottle conditioning/aging will be key on a beer like this. So, I'll...