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Well, I have a couple of thoughts for you. 1. You don't need to use Epsom salt. You should get the magnesium you need out of the grain itself. Just leave it out. 2. That pH is a little too low. I know it registers as green, you should aim between 5.4 and 5.5. At 5.26, you're going to...

Also, if you nail down the IPA, how will you pick up your glass?

Well, that certainly gives you an opportunity to start adjusting your water to help you reach your goal! If you feel like you're already most of the way there, than I definitely think you can get the rest of the way by using an appropriate water profile (unless your water is already on par...

All good advice so far. I just want to ask what water profile you're using. If you're using Brun Water's recommended pale ale profile, you could try dialing back the sulfate some.

I shouldn't give advice because my in-laws hate me. I dunno man. It's really hard to shake in-laws out of their parenting phase. They're used to having an immense amount of control over your wife and her decisions, and few parents truly want to let their children go. It does get better over...

She's an Ultra drinker... but are there any craft brews she does like? What non-IPAs and APAs do you like? I don't think you're plan to do a Helles was a bad one at all. It sounds like it fits the bill for what you're trying to accomplish. That pilsner though, has 5oz of hops and 36 IBUs...

Island Lizard is my spirit animal.

I think a lot of clone book recipes are trying to get as close as possible to the original but with the expectation that the homebrewer will fall short. And so they change the recipe to try to get more flavor from other components. For example, the clones of the trapist beers have more...

This "hot spot" theory is possible. Just make sure you stir well and possibly do a mid mash temperature check. If you're insulating your mash kettle (and not keeping it on a burner), this should be really easy to eliminate as a possibility. I still, however, think this is an issue with your...

This is tough... It's good @z-bob chimed in with a positive experience on amylase. I've only heard negative reviews. I think I would pitch some brett and get ready for a wait.

Hey, welcome to the hobby! If you think you'll stick with brewing, and you have the resources to put into kegging, I say "go for it!" Bottling is terrible. And you can bottle out of your keg with the right setup. I envy you.

Definitely test your water. They're probably right in that it can be used as a good base. If that's not true, there really is nothing easier than going from RO. But there just is no way it's a good profile for every beer. I'm coming back to this point for a couple of reasons. First, I had...

On another note, forgetting your fg for a moment, I think you should consider making some adjustments to your water. Spring water is certainly not ideal for an IPA. If you adjust to an actual IPA water profile, you will be able to limit some of the sweetness you're dealing with, dry out the...

I've heard some folks say that amylase is an absolute last resort. I don't think you should write this batch off as done just yet. I think you're making a good move in warming the batch up to 70 to try to clear off a few more points. Beyond that, there are a lot of variables. My first...

You can find the differences between these grains if you look around, and there are subtle differences... With that said, they're pretty well interchangeable. As long as you're buying quality malt, you're going to be okay. The real reason to buy Belgian pilsner over German pilsner, for...

Your neighbors sound like dicks. I'm with a few folks above - I think you should just call the police and report it. If it is criminal, just don't press charges. I think the fact that they've surveilled you before, coupled with at least one false report of criminal activity against you, means...

Well, let me send you some of my fruit flies...

I'm pretty sure that's what the last batch was. Whether I like it or not.

So, uh... I'm still using that cracked lid. It may have caused a mild infection in my last batch. On investigation, it will no longer hold an airtight seal. I wanted to buy a new lid last week, but the boss wouldn't permit the purchase. So, I brewed another batch anyway! Right now, the...

Did we ever decide what effect the honey might have in this context? If we use organic or even raw honey, might there not be a plethora of bacteria along for the ride? I think I used standard, over the counter clover honey. Which gives me optimism that it wouldn't cause an infection, but I...