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Trust the recipe. It's the best (double?) IPA I've ever had, homebrew or otherwise. Sent from my iPhone using Home Brew

I can't remember if I got my recipe from here or not, but I'm half way through my attempt at this and it's great. I did a blind taste test with a couple buddies last weekend with the real thing. I was able to pick mine out, but they could not tell the difference between the two - not than any of...

Fantastic. Thanks! I probably won't wait for a year - don't have the patience. But I do want to try using the dregs just for learning if nothing else so ill probably wait and drink it closer to when I'm ready to pitch. Probably wont be a few months as I'm out of town every weekend for a few...

I just picked up a bottle of this. I want to learn more about the Brett flavor profile and being in Houston I haven't found many options. Anyway.. I've got a few questions... I plan to cellar this for a while to let the Brett come out more. Any suggestions for how long to wait? Should I cellar...

Well I'm brewing this right now. In the interest of time I went with a sort of single decoction where I went straight to 150 (decided to mash pretty low) for 30 min before I pulled about 45% of the mash (fairly thick) and boiled that for about 10 minutes before adding it back. ended up only...

Reviving this thread because I plan on brewing this on Monday. Anyone had any success with this? I'm wondering how important the triple decoction is as I've never done one and don't really have time to kill (but will make time if it is worth it), and also wondering what the final saccrification...

This is the resource I use to answer that question for me: http://www.rackers.org/calcs.shtml Scroll down to the "can I mash it" section. If you plan to simply double the original recipe, it says you can do it as long a you mash at 1.33 qt/lb or thicker. Personally, I had to increase the 5gal...

Okay, so this beer tastes awesome. But it smells sumthin fierce. I've had to start waiting for the head to drop out before drinking (does not happen quickly) because it smells so funky. Anyone else have this issue, or know what causes it? Did I keg it too soon? Sent from my iPhone using Home Brew

This beer was fantastic. A few neighbors ended up at my place last Friday and we downed the first 3 gallons in a few hrs. Then this happened: I got home after a stressful day of work and went to pull a beer. Got nothing. Diagnosed a frozen block in the beer line an left it to melt. Apparently...

Grain to glass in under 9 days! Cheap, easy, quick, and delicious. Thank you for this, EdWort. Not sure if ill dry hop this batch - this is so easy, I might just brew another batch and dry hop that. Sent from my iPhone using Home Brew

Yep, 5 gallons in the keg, 6 gal in the kettle. I just noticed my 5gal recipe had the same amount of grain as the original post did for twice that volume.. Terrible. It IS very malty, but I'm not sure it is dry enough for a stout. Tastes similar to the porter I made last. While ill reduce the...

I'm just drinking the first of my batch, and I definitely made an Irish Black. I was dumb and scaled the entire recipe up to be sure and hit target OG (had low efficiency). Since I kept the original % of roasted barley, I ended with 0.75lbs in my recipe. I'm going to scale that way back for the...

I plan to brew this on Sunday as well. I'm thinking ill brew it exactly, but after it is kegged I think I might enjoy a gallon or so as is, then dry hop with Amarillo and see how that goes. Anyone tried dry hopping yet? Any suggestions for how much to add to ~4 gal? I was thinking starting with...

I was a little over 1.4. I would like to go lower but can't really because of the "dead space" around the outside if the basket. Before this batch I was doing 1.75. Regardless of the ratio used the efficiency of my first runnings has been a fairly consistent 50% (except for the time I put them...

No, this time I did give it a better stir than i could previously and got more uniform temp, but what probably had the biggest impact was I mashed as thin as possible and then batch sparged with as much water as my pot could handle (only about 3 more gallons). Now I see what you guys were saying...

Thanks for the suggestions. I got 58% this weekend so that's a step in the right direction I guess. I'll keep making changes to get where it should be, but I still feel like agitation would be helpful regardless. Maybe one of these days ill put together a test rig and see what happens. But I...

So I use a 10gal cooler with a stainless mesh basket inside (see photo below, ignore the IC - just there for storage..) Most times I purchase my grain pre-crushed online, but I have also used grain purchased and crushed at my LHBS with similar results. I don't have a mill so I'm pretty much...

Full disclosure: I've got efficiency issues. For some reason, my AG batches have been achieving ~50% efficiency. I believe this is caused by inefficient temperature distribution throughout the grain. At this point I do not have a true false bottom, so I have been taking a page out of the BIAB...

Yeah, I've already decided the carboy version is too small for me, even for dry hopping. I think at this point I'm pretty sure I'm going to buy the corny dry hop version. My only issue is that at some point in the (hopefully) near future I plan on upgrading from an 8gal kettle to 15gal and I...