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I'm going to be making a black IPA (all extract, darkened with maltoferm) but I need help deciding on what hops to use. So, what are your favorite IPA hops? What flavors come through with those hops?

There is a light beer that we keep standard, but I've also got a beer using about equal parts centennial (60 min) cascade (30 min) and saaz (finish) 17 IBU, 3.5%. Still trying to come up with a name.

About a week ago. First batch should be ready next week. 7 years or so electric extract. Bringing 4 barrels to a boil with electric elements is more impressive to me.

Just got hired to run a small 4 bbl system. It's one of the micro pub electric extract setups, but still, my beer is going to be sold!

Meets at the impact zone on post once a month. Next meeting is next Friday at 6 with a brew day the next day at 1 in the afternoon.

You're good. In Oklahoma during the summer (right now) my AC can only get the room temp down to 80ish. I brew in that with no problems. If you are in the recommended range, temp won't be an issue at all. Even if you are a bit outside of it, you aren't likely to get any issues. i once had my...

Dextrose is glucose. .4% abv would give 192 grams of ethanol. That's greater than the mass of the 5 oz of priming sugar people normally use. Conservation of mass makes .4% impossible. EDIT: Stupid english units. I flubbed on the gal to liters conversion. +0.47% abv would be right for the...

I'd actually guess that the 0.4% figure it high. some back of the napkin calculations give me about half that. Let's try some better figures and see. 5 oz priming sugar is 142g. I can't seem to find exactly what kind of sugar priming sugar is, but I'd guess glucose which is 180g/mol. So that's...

Assuming 3 volumes of CO2, you'd be talking about around 10g of ethanol in the whole 2 liter. No one will get drunk off properly made rootbeer, don't worry.

You will need to refrigerate to stop the yeast if you naturally carbonate. Otherwise the pressure will build enough to make a bomb out of it. You will want to use plastic to brew in so you can feel the pressure to gauge when they need to go in the fridge. You want them HARD. Like, seltzer water...

You could run vodka through the line before freezing it. It should take out the water and leave only unfreezable booze. You might need to leave some in though to make sure it doesn't evaporate off and leave you with freezable water. Then you can take an icy cold shot or two before executing your...

Here's my plan for next round: 1. Soak everything in bleach. 2. Get extra propane 3. figure out a good cap for ball valve I'm also thinking of fermenting in the kettle next time. It's got a cap that should seal well enough (need to ensure it doesn't seal TOO well actually). That should...

sour taste, odd skim on top of one bucket. Wort flowed through 1 ball valve at the bottom of the boil kettle directly into fermentation vessels. First use of the ball valve.

Apparently I got something a bit hardier.

Transfered to 5 different sanitized 5 gal fermenters. Tasted each and it seems to be the same infection in each (was hoping it was just one, then maybe just two, then maybe one had dodged it) Hence why I'm sure it was the boil.

Well, ran out of propane part way through the boil. I figured "well, might have to do something to bitter it when I keg" Well, alpha acid conversion was the least of my worries. Something managed to survive the boil and soured it all. The worst part, it was my first 25 gallon bulk batch...

I've done exactly that with extract batches without issue

I know airlock isn't reliable, but every batch I've brewed had nice bubble action going and most yeast cake brews needed a blow off. Yeast have to be working I know, but I want bubbles damnit!

OK, so made a batch and transferred onto yeast cake a bit early (80-90° wort). No activity after 48 hours. Pitched some Nottingham on the assumption the yeast were over stressed. Nothing. Pitched aglob of cake from a batch I was transferring to secondary. Nothing. This thing should be going like...

Well, $75 can get me 25 gal of beer now,but all those savings go into better equipment