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I totally agree with this.

The cold crash should definitely help and if your siphoning you should have no trouble. I don't cold crash and transfer through a spigot that's right above yeast/trub level and the hibiscus was still floating every where as well. I let out a couple bad words kegging this one LOL

I would ditch the cara-red and keep the beer as light as possible then use hibiscus for the color. Add it 1 day before kegging like dry hopping NOT to the boil. If you want a pink color use 2 OZ. I just used 7 OZ and it gave me a sangria type red (which I was after).

Where are you located at? I'm from California so I pre judged these beers too as more and more started coming out. I always thought nothing would beat a west coast IPA. When I finally tried one I didn't have anything bad to say and now give them the same amount of credit as a west coast IPA. I'm...

I hate crystal in IPA's or Pales. I've used it in varying percentages and different colors but never liked what it contributed, so I finally gave up on it. Munich gives off a beautiful color for NE IPA's, I'm going to try using Victory for my west coast style IPA next.

Up the flaked oats to 2#. Lose the carapils and use 1# of Munich instead. Mash at 152. Your hop additions look good, giving them 10 minutes in the boil will give you bitterness but short enough to give you flavor and aroma. Only add the IBU contribution for the hops that are being boiled to get...

This was for a pale ale that had 9 oz of hops for a 10 gallon batch. That equals out to 4.5 oz for 5 gallons. My dry hop alone is more than that in my NE IPA's.

Haze is not just a "marketing scheme" or a brewery being lazy. The oats and the wheat add to the body of the beer and gives something for the hop oils to hang on to and stay in suspension. This gives the beer the smooth, velvety body everybody mentions. Just look at a clear beer vs a hazy one...

Don't worry INBEV will have these on the shelf's nationwide by the end of the year! :D LOL

Im curious to hear what some people think looks gross. Does this look gross to the "not clear. stay clear" crowd? Serious question too, I really want to know.

I just kegged a beer yesterday that had 4 oz of dry hops and 7 oz of hibiscus with the 170 micron filter. This was the first time it has clogged on me! I had to clean it 3 times! I just went and ordered the 304 micron (50 mesh) filter since I think its still plenty small to keep the bad stuff...

Kegged the sour yesterday. Gravity didn't move from a week before it was still at 1.017, a little higher than I wanted it but still tasted good out of the fermenter. Burst carbing now, I'll post pictures tomorrow. Cant wait to drink this one.

Some people just way over charge for the same things! Try Ali express they have some killer deals on brewing items too but the shipping just takes a little while. Also a point to consider I have to contain my hops as well since I have a plate chiller but use a wilser hop bag (voile/mesh...

On my most recent batch I went as far as 300 Chloride to 50 Sulfate (extreme ratios). The chloride left the beer with a big body, soft mouth feel and a little sweetness and I also mashed high at 156. So both things worked together to provide what I was after. All these things benefit this style...

You won't lose anything losing those two. I hate using crystal for IPAs (west or east) and the wheat does more for body and head than the cara. I would say that the Munich and especially the honey are a little too much. I would cut the Munich to 8 oz and the honey to 4 oz.

I don't contribute FO or WP hops into my IBU's and this could come down to personal taste. The only IBU's I add are the hops that are actually boiled.

If you click on home - inline strainers - all strainers. At the bottom of the page there is a "chemical compatibility" chart. They actually have beer on there and you could check what best suits yours needs and what temp they're safe at.

Curious what the results will be.

I fill mine to the top but its already carbed, if your force carbing on this I would leave a little more room so there could be more CO2 coverage over the beer.