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So I know everyone recommends to dry hop in a secondary with the reason being that the excess yeast in the primary may bind and sequester hop oils. Has anyone done both (dry hop in primary and secondary) and noticed any real differences? I am lazy so simply dry hop in the primary but am...

Thanks for all of the suggestions, fellas!

0.030

So I am getting palate fatigue from the citrus/grapefruit/fruity/pineapple/mango hops such as Cascade, Amarillo, Citra, and so on. I am starting to seek out beers with grassy and dank hops. While I think very highly of the New Belgium mission and eco-friendly approach to brewing, I do not think...

Mine was stupidly small, like 0.015

I do 40 psi for 24 hours, then 30 psi for 24 hours, then set to serving pressure (usually around 12 psi) and start drinking. First beer or two is yeasty but thereafter they are crystal clear. I used to do the shake carbonation method but found it was too erratic. I am happy with waiting 2...

So my BC was not working either. I disassembled it, cleaned it, rotated it, and more. Still not working. Then I decided to widen to gap setting. Voila! Working like a charm again.....

There's Carastan light (13-17) and Carastan dark (30-37). Though they are usually both referred to as just "Carastan"

Also, that article is from BYO and has a huge error! Should be Briess Extra Special Roast (Briess Special B) not Special Roast...

What yeast do you prefer on APAs?

Can setting your mill's gap setting too small reduce your efficiency? i.e. is there a sweet spot of a mill beyond which you lose points?

I would mash low to try and match the attenuation of WLP007. 149ish.

Preference? Also, have you used both?

Thanks for the input. I have decided to go with: 3g: Sweet Orange Peel, Crushed Coriander, and Licorice Root 1g: Crushed Cumin 1: Star Anise

IMO it is San Diego vs Portland (OR) vs Denver area, each equally phenomenal. Philly has good Belgian Beer Bars but weak local brews...

I am planning to brew an Ommegang Abbey Ale clone so I listened to the archived Sunday Session from thebrewingnetwork.com with Randy Thiel, former brewmaster at Ommegang. He said they use 5 spices for the Abbey Ale: Sweet Orange Peel, Licorice Root, Star Anise, Cumin, and Coriander. For a 6...

Update, I took it apart, cleaned it out, and greased it up. Puppy is good as new! Like Pacman again! Thanks for all the help.

Dumb question, are we talking WD40 or some other type of oil?

So I have had a barley crusher for about a year and for some reason of late it takes me forever to crush my grist for a 5 gallon batch. Every 10 seconds or so it is like the wheels are turning but nothing is crushing. So I have to reverse how I turn the arms to get some grain falling thru and...

FWIW, the OP never said if he was cooling extract batches or AG. If he is cooling extract batches, the usual 2.5 - 3 gallons, then I agree that the ice bath is actually faster method of cooling than the wort chiller...