Search results

This topic is being well discussed by my club. Our resident Anglophile treated us to an unrestrained rant regarding the intrusion of the APA/IPA into the English bitters.

Interesting, I have 5 oz of hops for approx 80 IBU in the beer but it is hardly discernable. On Sunday I thought the wort might be over hopped and too bitter. Perhaps someone can help me understand what is happening?

Needed to draw off volume from the fermenter where the beer is krausening aggressively and clouding the airlock. Tastes good 3 days into fermentation @ 4% abv.

Love the etched glassware

HB Brown Dog ale with leftover pizza following good brew day. Hit the numbers and no technical mistakes.

5 gallon Heritage IPA with Citra and Simcoe (78 IBU) into the fermenter @ 1.063. Crushed @ .045 for ~68%efficiency. Brewing again today, more of a traditional WC IPA w/ Citra/Mosaic and light color. 5.5 gallon batch into fermenter @ 1.065 also hitting ~68% efficiency so feeling pretty good...

I generally work on a 3 week cycle with dry hop on day 19 and bottle day 21. Seems to work well for me and my brews mostly turn out good.

Just bottled 5-gallon batch yesterday. Not a big deal w/ plunge sanitizing and priming the bottles prior to filling. Dumped and cleaned bottles from a previous batch that soured on me, likely infection prior to bottling. That took a bit of time w/ pbw & bottle brush, rinse, and dishwasher...

I thought the color looked light.

Sounds more like a lifestyle commitment than a job. Glad that you are able to make it work.

Looks great. What is the rest of the recipe like? Hops?

I brewed a similar recipe with 1.076 OG and used 3 packs (34.5 gms) of BE 256. Made for a tasty Belgian. I initially thought I brewed a Tripel but have since reclassified it as Belgian Strong ale.

I have given those bottles another pbw external wash to remove the citrus solvent residue prior to running the dishwasher and using them in my bottle protocol. Going forward i generally pick bottles with paper labels preferably to recycle for homebrew.

Good point. I was just revisiting an ipa i brewed last year and had to look up the notes to see my hop additions were 60, 10, and dry. The perceived hop bitterness was substantial without much puckering. Probably a good idea to review what works periodically.

Hops Kitchen IPA went into fermenter last night @ 1.066. Grain bill based on 2 row, Munich, Pilsen with a bit of crystal. Hopped with Centennial and Citra. I'll finish it off with 2oz of Mosaic around 2 weeks.

What are you targeting for IBUs @ 8oz of hops? Lately I've hopped @ 60, 30 min and whirlpool w/ dry hop around bottling time.

Hops Kitchen IPA (Simcoe) with burrito & quesdilla for dinner @ home.

May have a stuck fermentation. Raising temperature to 68 in effort to jump start. Strike temperature @ 157 with mash @ 154 for 60 min. Thoughts?

Heritage IPA w/cluster hops @ 6.8% abv. Briess Heritage Gold and Pilsen malts.

My bad on that. I use the term loosely to differentiate beer with top fermented yeast @ warm (>60) temperature from bottom fermented yeast @ lager ( ~50) temperature. Perhaps another term for this functional dichotomy? Fully agree w/ "real" as opposed to unreal, fake, not genuine, etc