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I mean, as soon as the liquid tastes good you can just brew more tea and reuse the SCOBY for a new batch. Sometimes I'll use older SCOBY in addition as well, but no rhyme or reason really, just to keep and eventually pass along.

Nice! I only mentioned that I don't drink the first one because it can be really acetic (vinegary). If you like the flavor go for it though. What I do in general to check the flavor is after 2 weeks of brewing (my house is colder) is stick a straw down the side of the glass between the SCOBY...

within the last 10 minutes. So I typically would have something like -10mins - .2oz -5mins - .3oz -0Mins - .3oz give or take. Depends on the AA content, which hops I'm using, etc. But that's just me, and I typically brew really hoppy pales/IPA and not double IPA. In your case I would...

Sorry, I saw "kit" and "one gallon" and made an extract assumption. My personal hop schedule for end of 1gallon boils depends on hops used an AA, but in general from 10 mins to flameout I'm adding about .75 ounces of hops. I don't do hop stands because I'm impatient and also don't have time...

As for yeast - for 1 gallon batches, I typically pitch 1/3-1/2 (I don't weigh) a packet of US-05, (which is totally fine for this DIPA) and I don't rehydrate it. In a high gravity or larger batch I would, and would also oxygenate, but for 1 gallon, it's overpitched by so much I've never had a...

Mine started brewing/helping me brew after I suggested we brew a batch for a "beer swap" party instead of buying a case. After the beer she brewed won door prizes she started to get what I was talking about with all of the brewing. She got to take a few bottles down to her parents and I think...

Frozen peaches? Just wondering where you're getting peaches this time of year. But how much is the gravity going to increase? You're potentially adding as much water as you are sugar. Personally, I'd rather risk a boozy beer than a sweet, unfinished beer. Letting your yeast finish will be worth...

Personally, this is a good primer (IMO) My favorite Black IPAs are ones that have LOTS of dank, aggressive hops aroma (think CTZ, amarillo, cascade) and just a little bit of roast. As far as CDA goes, I find them a little roastier, a little bit less aggressive hop aroma. Somewhere between...

THIS. These books helped me greatly. Especially the classic styles one because you can just substitute ingredients from their suggested ones. But also, if you're like me and was kind of impatient and just want to start brewing, you can do a lot with a few easy limitations. (not rules for...

There's probably still a good amount of yeast in there. I wish kits would stop encouraging secondary, as there's not a lot of need for it and all it really does is introduce oxygen. You'll be ok, just check it in a week or two. Abv is relative to your starting and finishing gravity (as you...

There are somethings you could do to fix some lost hops, but none of them would be worth it, IMO. Irish reds are not exactly hop monsters and you'd be risking messing up what will probably turn out to be an ok beer. Adding dry hops will only add hop aroma to a beer that doesn't really have too...

Yes, small amounts of star san will throw off the reading, speaking from experience. I use a sanitized glass pipette and pick up a few ml of wort, then drop it out, then pick up a few more which I measure with. But like the other poster said, for preboil Gravity you don't need to sanitize...

Fourth out of last five brews? Was the one that didn't appear infected in the first or more recent? If later, ask yourself what you did that time to prevent it. Are you making starters with an open vessel?

As a former bartender in the Bay Area, those who said IPA, IPA, Pilsener, Wheat Beer are pretty dang close. As far as tweaking that, it just depends on your event. Doing a hoppy pale (Think Drake's 1500, Cellarmaker, Faction) we found could satisfy any IPA drinker. Anyone not interested in that...

Also, don't discount the cleanliness of the line/input/etc. if there's a piece of hop material or something in there, you're going to get foaming no matter what the serving pressure.

looks cool, man! nice write up as well.

Personally I would just brew the stout as is and see how it tastes after primary. You can add lactose or cocoa at bottling/secondary by pre boiling and adding to taste. Neither of those should ferment, so by adding to the original boil, all you're doing is preventing you from tasting your first...

I wouldn't say harms or jeopardizes, but you might notice more acetic acid or whatever from disturbing the surface and adding oxygen. The great thing about Kombucha is if you don't like it, just brew some more. It's not a high risk thing for time or money.

You could definately cut it into pieces, but if it's not ready, why bother? Do you need to start another batch?

Looks like the start of a SCOBY! You're ok. Leave it alone. As long as it doesn't get fuzzy you're all good. And if it does get fuzzy, just scoop it out. There's definitely no krausen in Kombucha, and the ferment is for the most part much slower than beer. Whenever I do a first batch with a...