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Thanks for the responses! Since there isnt a great deal of beer left im looking to keep it simple. I think im going to gently lower a sanitized hop bag in to minimize agitation and oxygen infusion. Im going to do this in about 10 minutes. Will report back!

Hey all - I made an IPA about a month ago and I went to take pint last night and my beautiful hop aroma is gone. I am left with what was a great IPA to a not so great beer. I still have between a 1/3 and 1/2 keg left so I want to recover it. Ive had a pound of centennial hops in the freezer...

Lol its football season so not long! Think about it, if you have a beer a day possibly more on Friday/Saturday it doesnt take long to drink 50 12 oz pours.

Lol OP dont worry about it. No need to wait a year. Thats extreme. As Aaron Rodgers would say RELAX keg that sucker and call it your version of a hopped up porter. Since youll be in the bitterinv range at that hop schedule you might even be able to pass it iff as a coffee porter with the...

I wouldn't boil hops more than an hour. There is a point where you will extract tannins which you don't really want.

Chocolate Rye is great! I used it in a Cascadian Dark Ale (CDA) a few months ago. I have a coffee stout that I brew that is as follows: 1. Maris Otter (55%) - 3 SRM 2. Crystal 40L (14%) - 40 SRM 3. Oats, flaked (14% - 1 SRM 4. Carafa Special II (10%) - 400 SRM (Substitute this with Chocolate...

Biermunchers centennial blonde ale FTW. Your FIL sounds like my mother who ONLY drinks bud light. But she came for a visit last year and I told her I had a beer she might like and she ended up drinking 5 of them and requested more the next day. That blonde ale is cheap to make, quick to get...

Agree stouts do not really apply I think. They could use a good month to really age approptiately. That said Ive dont plenty good ones on the 14 day schedule.

I also do a 14 day schedule. I let the beer go in the bucket for 14 days and then keg and set psi to 25 psi for 3 days and its done. 17 days. The carbonation is really set after 4-5 days at serving pressure but plenty drinkable after 3 days at 25 psi. I can do a centennial blonde ale in 7 days...

I have recently switched to partial mash from all grain in order save time and be able to brew in my kitchen again. I now have a kid so that changed how much time I could spend on my brewing. Anywho, my process is this and you can scale this up by doubling I am sure: This was my recipe I used...

I got a great deal on a two corny keg system from kegconnection.com. Here you can get a whole one keg set up including one keg, one C02 bottle and a regulator for $160. Pin locks. Ball locks will cost a tad more, but I use pin locks and have had no issues whatsoever...

Yeah, I'd say that's where it was. I mean the beer itself was about 57 degrees in the bucket when I took the temp before kegging. I had the temp of the refridgeration unit at its highest setting. I think to be sure I am not on the low end of an ale yeasts range I should be shooting for 63-65...

My water shouldn't be an issue. I have a purified system and have never had water issues affecting mash or flavor. I will say, and I should have mentioned this, that I mashed at 156 which is at the upper limit of where you want to mash. My fear is that I pulled out too much beta amalayse and the...

I used a hydrometer for the FG. I know you can only use refrac for measuring accurately before the presence of alcohol. I thought at first it was because my sample of beer was taken at 57 degrees or so, but my hydro is calibrated for 70 I believe, but the calculator I used on brewers friend...

Also, I maybe should have tried to reactivate the yeast by agitating the yeast cake and taking the bucket out of the fridge but my wife told me the beer tasted really good and just keg it since there is definitely alcohol in it. So I just did it...I had already sanitized my keg and equipment so...

Hi all - I brewed a coffee stout a few weeks ago and was excited because I just got a fermentation fridge so that I can finally ferment at a CONSTANT cooler temp rather than room temp. But, I think my fridge might be too cool for the US-04 English Ale. I think it sat at around 58 degrees...

I always mashed for an hour at least doing full volume BIAB but only because thats how ive learned it and studied it. The thinking is that it ensures full conversion. I have also done a 90 minute mash and gotten more efficiency. However 90 minute mash is too much time. I thought this was...

Man I wish that worked! My kid will wake up anywhere from 5:30 to 7:00 and Saturdays and Sundays are my wife's mornings to rest up, so no matter what once he is awake his is mine until about 9:00. So, I need to have a method to brew where I can be inside and watch him and cut as much time out as...

I am currently doing all grain BIAB full volume 5 gallon batches. They are great and I am going to keep doing them, but my circumstances have changed a bit. The circumstance is 9 months old, weighs 23 pounds and takes up a bunch of time. I think you all know what I am getting at. :) Anyways...

Thanks for the responses fellas!