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I pretty much universally use Maris as the base malt for all my IPAs (and most other beers). I use a lot of late addition hops, sometimes all hops added in the last 30 minutes of the boil and get a big hop flavor and aroma profile with a deeper, more complex malt backbone which balances it...

Both Admiral and Motueka hops are used by Belgian breweries. The Motueka is a New Zealand grown Saaz varient with the same Saaz qualities and a lemon/lime twist. The Admiral hops are a UK hop with a bit of orange flavor & aroma. I generally do most or all of my hoping for pale ales and IPAs...

I am planning on brewing up a Belgian IPA with a restrained Belgian yeast character but big hop flavor & aroma. Here's what I have so far, what would you tweak? Belgian IPA Belgian Pale Ale Type: All Grain Date: 12/16/2010 Batch Size: 6.00 gal Brewer: Christian Claeys Boil Size...

It's filled with 7 empty kegs, a full 20 pound CO2 tank and all the hoses & fittings.

I just finished building a 7 tap/keg chest keezer and all is well and dandy except for the temperature. I have a Johnson Controls A419 temperature control and initaially set the SP to 55 degrees with a dif of 1, anti short cycle set at 12 minutes. the temp fluctuates pretty radically with the...

I want a Pale Ale with solid American hop flavor and aroma balanced by a more bready than sweet malt structure. More like an Americanized ESB. Willamette and Cascades have been my goto hops, I use them for my bittering additions as well, but it might be time to branch out a bit.

I am planning an All Grain American Pale Ale for my next brew session. Does anyone have a spectacular recipe and description they would be willing to share? Recently, I've brewed an IPA, ESB, American Brown Ale, Bourbon Oatmeal Stout, Saison and Robust Porter but I still haven't brewed an...

For a couple of months, should be ready around the start of the holidays.

I am planning on brewing a Baltic Porter this weekend and have a smack pack of 1056 or a yeast cake of 1318 London Ale III that I could rack it into. I want to ferment at a lower temp of 60 to 64 degrees rather than use a Lager yeast. Which yeast would you recommend?

Excellent point, next batch I will make sure they are thoroughly mixed.

Again, ALL of my Specific Gravity readings are taken at temperatures between 60 to 68 degrees, always have and always will chill or warm the wort/beer to that range before pulling out the hydrometer. It is the full pre-boil VOLUME measurement that I do not chill before Measuring the VOLUME...

I calibrated the volume measurements by density/weight as it is much more accurate than anything but laboratory equipment. I was amused by how inaccurate a half dozen volume measuring containers I had around the kitchen both under and over actual volume.

The volume measurement taken at 164 degrees was the pre boil 7.5 gallons collected directly from the mash tun. All other volume and gravity readings were taken between 64 to 68 degrees. I posted all of this earlier but it is still getting confused. The pre boil volume is the only measurement...

The 1.057 pre boil gravity number was taken at 60 to 65 degrees. I always cool to this range before taking a hydrometer reading just to keep things consistent. It's as easy as putting my glass graduated cylinder in warm or cool water to get it to the temp desired (made easier by the fact that...

Yep, I calibrated my hydrometers in plain old tap water and also in distilled water, both at 60 degrees and they are pretty much spot on. I'm a dentist and kind of a detail freak so I have 4 calibrated thermometers and two hydrometers in order to double, triple and quadruple check against...

Nope. The VOLUME measurement was taken at 164 degrees. The SG measurement was taken at 64 degrees (which is within 4 degrees of the calibration temperature for my hydrometer). I tried to be very clear and specific with this in my previous posts but a lot of folks are getting confused or are...

I think you misread my last post. My SG sample temperature was taken at 64 degrees. It was my preboil volume measurement that was taken at 164 degrees, I hope your not suggesting I chill the wort out of the mash tun just to measure volume before I boil it?

My preboil volume measurement was taken at 165 degrees F. My SG measurement (before pitching yeast) was 1.079 at 64 degrees F. I pulled the sample from the 6.5g primary just before I dropped my airstone in to aerate the wort. I get the wort down 2 degrees below my target fermentation temp...

I have my brew pot, 6.5 and 5.5 gallon carboys and gallon measure "dip sticks" all calibrated and marked on the side of the carboys and kettle. The kettle is also engraved on the inside. I calibrated them all by volume and by weight to double check (using distilled H2O). I take my gravity...

I already have the MO in at 1.038. I actually had just over 6 gallons left before I went into the primary and ended up with 5.5 minus the trub. By the way, I checked the primary before bed and it had a nice krausen going. Checked it first thing this morning and my floor and wall have a nice...