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Yup I had this problem too when i did a WARRIOR/AMARILLO IPA. it came out horrible. i think i dry hopped with 2.5 oz in 5 gallons of amarillo. Although it also may have been i dry hopped too long at 14 days.

Please count me in....

I have been using BMW for years now. Sometimes the shipping is faster than other times, but most of the time its quick. lately though it seems they are really busy. My last order I never received shipping information until I inquired. I have also asked a few random questions and have not...

Jack Daniels used to actually make a lager. Don't think it had JD in it, just their name on the label. It was a run of the mill lager.

Nice Animaniacs reference. They just started making a comeback on the HUB of Verizon FIOS. Pinky and the Brain are still my favorites from the series.

so long as you stirred gently, the sugar should disperse in solution. you also boil the sugar in water to sanitize it. But, I don't think the sugar will really cause an infection. Check em in a few weeks and see, but probably OK.

+1 to beersmith

in bottles there is no way to know if its carbed up. What temp were the bottles stored at? warmer means faster carbonation, but too warm is no good either. I have found that around 70 degrees I get good carbonation results in about 2 weeks. IPA's can lose their hop flavor quickly so why not...

I would say you can get away with S-05 no problem.

+1 to the MO. It's become one of my staple base grains.

Sure, sounds cool. Thanks...

I just bought one from SPIKEBREWING. I am really happy with it thus far, and it was very reasonably priced.

Check out these threads...I used them to build mine. I originally built a 5 gallon MLT with a stainless steel braid. Then I upgraded to 10 gallon MLT with SS briad. Now its the 10 gallon with 5 dollar false bottom. I also batch sparge...

I would like to read it, but your link only goes to the main BA page.

I did some poking around on HBT, but most of what I saw turned into the liquid vs dry debate. Thanks for the insights.

saw this on a message board...wondering the validity. I have never rehydrated dry yeast since my first batch. I haven't seem to have any problems. "Jamil says you lose 50% cell count by not rehydrating. Mr Malty calcs are based on rehydration when using dry yeast. person's...

i'd say more porter than brown with the black patent. IMO I would drop the black patent.

Honesty, this is what I do...be it good practice or not. I heat my sparge water to 170 and split it in two batches. I pour in half, stir and let sit for a few minutes. Drain off and repeat with remainder of water (not reheating). Seem to get decent efficiency of high 70s on good days...

I used a "GRANITEWARE" pot from bed Bath and Beyond for years. It worked great and fit over three burners on my stove so I was able to do full boils for 5 gallon batches. Best 50 bucks I ever spent. Now I have upgraded to a SPikebrewing kettle, but see no problem with the enamel coated...

I actually based my robust porter recipe off pipeline's ingredients. I brewed without coffee and just recently split a batch to add coffee. I cold brewed coffee and added at bottling. In fact, I think I overdid the coffee. Best advice I can give from my limited experience is when you...