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Took both surveys, really interested in the results!

I would make a sad radical thinker haha! Hey when I'm cutting grass in the heat of summer, a cold bud light can be quite acceptable!

It primarily depends if I have homebrew on hand. When the kegs are on full I'd say 80/20 homebrew. I like to experiment with commercial beers for brewing ideas. I have several go to commercial brews I'll drink. Lots of local Indy breweries, Ballast Point Easy Keel, Bells Two-Hearted, Founders...

I have always enjoyed citra and have had a lot of variation from different beers branded as citra. I brewed an all citra clone of 3 Floyd's Zombie Dust. The beer was fantastic. The citra was mainly a strong tangerine flavor and aroma.

I use panty hose and have never had an issue. Cheap, simple and effective. I dont even suspend it. The hops just float on top. No sediment in the beer either.

Okay probably doesn't fit the craft beer description but the worst has to Pabst Pale Ale. There was an english mild that I bought that I threw out too. It was super aged, so cant be too critical.

Still young then. If it's good now I bet it will be fantastic around the 4 month mark

Cant go wrong with aging it longer. How long has it been since you brewed it?

I hope it turns out great!

Nothing gets brewers going quite like a hazy ipa debate! Drink it if you like it and dont if you dont. One beer of any style does not reflect the potential of the style, especially from a nationally distributed brewery.

Most have said something similar but I think a brewery would benefit from a narrowed focus of great beers as opposed to a wide focus of good beers. I've never decided to go back to a brewery because their beers were "sufficient." My 2 cents would be: 1. Hoppy 2. Light 3. Dark 4. Seasonal/trendy...

Something to consider with oak chips/cubes/spirals is that they contain tannins which can impart a really harsh flavor. It's best to steam the for 20 minutes to eliminate the tannins. Then you can add your choice whiskey to the oak and let it sit. I like to put it in the fridge and the take it...

Did your mobile beersmith have a different equiptment profile than your desktop version? That will throw off all your numbers in a hurry.

I'm a manager of a grocery store. I like to make friends with the adult beverage vendors [emoji41]

Your process sounds similar to mine. I find that kolsch yeast in particular takes a long time to clarify. I havent found a specific remedy for this other than time.

I have brewed a tripel a few times. What I find helpful is to keep the grain bill mostly pilsner with 1 other malt for a little nuance. I use honey malt but it's mainly to support the berry flavoring I use with my tripel. You could use vienna for a traditional tripel. Keep your mash temps low...

Do you live in a hard water area? You're best best is to start with a tap water with a high bicarbonate.

It's much easier to underpitch than to overpitch for sure! I think you're fermentation process sounds fine IMHO.

It is definitely an extra step and from the sounds of your fermentation, an unnecessary one for you. It's a security blanket for me. I pitch about 1.5L that is decanted into a 40L batch. I've done the same batch with and without a starter and couldn't tell a difference in taste. I think the...

That's definitely true. I'm mostly convinced that DME stands for devils messy extract! I typically harvest my yeast and store for up to around 4 months then use a slurry calculator and estimate a proper starter just for the cost savings.