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Agreed. Cover your bases. It really is between styles. I'm drinking the Zombie Dust clone from Zymurgy magazine but I did a 50% citra and 50% simcoe hop split. I've got it with all Citra as well. It walks the line between styles. I'd enter in both and see what the judges have to say. Use that as...

I stand by my statement. No one should be dictating how to do something without any supporting evidence. You should be free to do what you want without being belittled. I'm sorry if you feel differently. Just my opinion. His "evidence" was his dirty water. So at least there was an attempt to...

I don't believe it to be of use personally. It isn't something I will do. However, I have no right to dictate to other brewers how to brew. If it is something they find personal value in, then they should be able to do it. I certainly haven't conducted any research or testing into soaking rice...

Rinse them if you want. Don't rinse them if you want. There is more than one way to brew. If it works for you, then it's the right way to do it.

After consuming copious amounts of swill in high school and the early college days, a friend and I decided we wanted to venture into craft beer when we turned 21 and had a greater accessibility to purchase the beers of our choosing. Sample 12 packs of Leinie's, Sam Adam's and Dundee turned into...

I've noticed with just about any better, whether its homebrew or commercial that the flavor profile will develop over time. Some styles more than others, of course. I like to take annual releases and keep them for multiple years so I can compare different years. Just in my own homebrew I can...

Perhaps I am using the wrong verbiage. I was referring to beer that has not developed it's full flavor profile because it is too young.

I think you will really enjoy kegging! It's made things much simpler for me and honestly it's pretty cool to have beer on tap at home. I dont go grain to glass in 10 days, personally. I suppose you could but like you said the beer is likely to be a little green. To me, that means the flavor...

Great question! Sometimes I'll get inspiration from a beer that I've drank and want to recreate something similar. Sometimes I'll come across a recipe that sounds really good. Sometimes I'll want to do a particular style. Sometimes I will try to brew something that is different than what I have...

It never crossed my mind to add priming sugar to a keg but it makes sense. It would save on co2 costs. I'm sure a good portion of the co2 used in a typical tank is used in force carbonation. Also, reducing DO makes sense. You are recreating fermentation by adding consumable sugars to the beer...

My solution was to spend way too much time and money on this hobby. I have amassed 26 kegs. An 8 tap bottle cooler. A 4 tap kegerator. 2 fermentation chest freezers with inkbirds and brew belts. I brew 10 gallon batches every 2-3 weeks. Keeps me in stock pretty well.

Whoa! That's some great information there. I didn't know about the glycerin trick. That's great for lesser used strains and hard to come by ones as well. Thanks for sharing your process. I may steal it if I find a proper use. Cheers!!

The sacrifices we make for beer how did you do the coffee? I mean obviously cold steeping but what is your process?

I brewed an English Ordinary Best Bitter and added an 8th tap to my bottle cooler. Enjoying a cream ale from it now!

I'd recommend to measure out your priming sugar for the entire batch. Add it to the bottling bucket and stir well. That keeps the sugar even for every bottle and will give you a consist carbonation level in each bottle.

Congrats on the beer! Citra is always a great option in IPAs. I've got a citra and simcoe IPA on tap right now. Cheers!

Could definitely be the yeast. Could also be residual dried foam from krausen. Doesnt appear to be anything I'd worry about at this point. If you see white fluffy patches and bubbles floating on top of the beer, then you could be looking at infection. From the pictures, I wouldn't be worried.

Freezing yeast can cause the cell walls of yeast to rupture, reducing the viability of the yeast. Obviously, this isn't preferable. However I did read an exbeeriment in which they froze yeast for one half of a batch or beer and used fresh unfrozen yeast for the other half of the batch. The...

I haven't gotten into the smaller batches much. For me, I have limited brew days and want to get the most bang for my buck so to speak. I do 10 gallon batches. I often do a variant in one of the kegs. I should consider doing some smaller batches with new recipes however.

Well said. I think process is critically important to ALL beers but it alone will not reach the full potential of any particular beer. Recipe development is half the battle to making that "perfect" beer.