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So its been 2 weeks now and we're still bubbling:drunk: I've been sitting here and it seems to bubble about every 15 minutes. I opened the fermenter to dry hop a session IPA this past Monday and was planning to bottle tomorrow the 14th day. I checked my FG and it's there already. Is there...

I got a 5 gallon igloo from Dick's Sporting goods and they had plenty of them. Any big sporting goods chain will carry the orange igloo coolers year round.

You can go old fashioned and boil it as well. We do that with the babies stuff and he hasn't kicked yet ;)

scratch that... MASH higher temp correct?

I'll do that and give it time. I have usually not tasted my beer earlier than 4 weeks in the past. I would usually wait until bottling. I need to more patient. This is also my first AG IPA. In the past I have done partial mash/extract which seems to be sweeter some how. If I want a sweeter...

I may know the answer to this already but I wanted to double check it so I can learn from the process. I brewed this recipe but it came out very dry. I hit my FG 1.017. I tasted it tonight after 7 days of fermenting. I added some of my dry hops. I think it was because my mash went from...

I can post the directions from one of my old yankee brewer kits if its helpful. They are partial mash with similar ingredients as your are doing. There are a lot of little steps and timing of things that are helpful to know as you go through it to make it smoother.

When I entered it into beer calculus it showed up as 4.9%. And I think it is assuming a 60 minute mash for your grains. You may want to do a 60 minute mash and sparge to get all the flavor and more fermentable sugar to get to your target %abv. If you don't have a cooler you can stick the...

I recently used some left over fuggles into an american IPA and it was a dissapointment for me. Fuggles could be used more in the bittering section 30 minutes or prior in the boil. I wouldn't use them in the flavor section they will change the flavor in the wrong direction. You can save...

I'm trying to order from Brewer's warehouse and I don't see Torrified Wheat on the list of options. Is there another name for it? Thanks for your help, Chris

I've done coffee a few times by boiling it in the last 2 minutes. I grind 3.5 oz's (5gal) very finely so it fades into the brew and you won't notice the grinds at all. They use Sumatra in the Founders breakfast stout. I've done it that way but espresso is also very nice. It's very present and...

That is all very helpful. I was thinking I may drop the carafoam and I'll make the switch with the pilsner and sugar. What would you recommend for mash temp? 145? Also should I go longer than 60 minutes? If I'm mashing at a lower temp what temp should I put my sparge water and how long?

Yeast. I was thinking WLP 570? I would prefer something that imparts pear/mild fruit but with a dry finish?

Alright did some more reading and looked at the Devil's Holy Water as well to get some ideas about the Tripel. Updated the Recipe 3 Gal, OG 1.080, 75% efficiency, SRM 4 63% 5 lb Belgian Pilsner 2 row 13% 1 lb Flaked Wheat 19% 1 lb 8 oz Cane SUgar 3% 4 oz...

Thats very interesting and helpful. I like the creative/DIY/work around aspect of home brewing.

Ah, very good to know. I think thats we shall do then. A shiner Bock and a black lager with Wyeast 2565 brewed in the low 60's. I have to put recipes together for each now.

So Kolsch 2565 is a lager yeast? That would be ok to ferment in the lower 60's?

Can you share about what happens to the grain and the sugars when you lower the temp and go longer? I need the underlying theory and physics of the process to apply it. My understanding was that I would get less fermentable sugars by going lower temp... lower temp but longer time?

would us-05 work? That is fairly dry and I'm in the lower 60's right now in my basement. Maybe I should do 2 packets to still get decent efficiency from the yeast?

That was good to read re the Tripel recipe. I usually mash at 154 typically. WOnder if I should go lower.