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the colour change is part of the "wow" factor people loved! - although you wont get the same with a stout...

i've made several beers with fruit/additions. i can give you my method, but as you've read around...there's lots of opinions, and no guarentee its' the best. i can tell you, they're always a success and everyone loves them. i typically don't add my secondary "additions" at flameout, as...

yes...unfortunately the swamp cooler is a little late for this batch, but the best part of homebrewing is improving your skills, knowledge and overall beers, from one brew to the next! brew on!

exactly this. it's usually good to refrigerate and decant before pitching anyways, so you're not pitching plain starter wort into your delicious brew.

congrats on taking the jump! what your best bet, for your initial question would be to at least use something called a swamp bath. essentially place your fermentation bucket/jug into a large bin with water in it, and warp an old tshirt/pillowcase around your bucket for water to absorb up and...

Natural Disaster

Captain America

all my IPAs i try to target in the 150's ppm minimum. i'm building up based on RO so it's a little easier for me to mess with different additions without worrying about jacking up my CA or NA to undesirable amounts. Maybe try a batch with RO and build up, to see if you can get better results...

perfect! i plan on finally building a keezer in July! this would be the best fathers day gift! (sorry kids/wifey)

agreed. i use 88% phosphoric to acidify. works great as you need very little and a bottle goes a long way. increasing the So4 for the IPA would be correct, but i thought for a NEIPA, the so4:cl "ratio" is typically reverse for some reason, and it should be the Cl that is actually increased?

working through your *logic* - it seems to make sense to me, providing standard dilution rules apply...which i don't see why they would. i believe there's a dilution tool in beersmith, if you use that. You could plug your numbers in to confirm your math/theory/logic?

i've done exactly that. brewed a DIPA and bottle conditioned.. 8 weeks in the bottle...no carbonation :( i ended up popping the caps, dropping in a bit of yeast to eat up the sugars i had added at bottling. within a couple weeks they were all carbed up and i had saved the beer! i'd let them...

if you're going to try the long unplug, also hold down the power button while it's unplugged. That will help drain any capacitors of any energy, depending on what kind of circuitry they have going on inside the thing.

i'd say it's worth a shot at trying to harvest the dregs and build a small starter with them to see if you can get any activity. That is a super long time, but i'd say it's worth trying at least. you've got nothing to lose!

you most likely need to know enough about electronics to open it up, use a multi-meter to check voltage on the components to see if the power outage took anything out. I'm not familiar with that model, but it sounds like it could be an issue with the motor if all lights/buttons work, but no...

looks like you've got it figured out! only thing i was going to reassure was no chalk/baking soda in your sparge but you've got that nailed down in the last sentence.

if not going over 5gal batches, 10gal pot will work great. I have 16gal and typically do 10gal batches....i did a 5gal batch recently, and it seemed oddly large for what i was brewing.

oops - it is an IPA...i seemed to miss that in original post. i agree with Barley...cut out the bicarbonates, and try to hit a 5.3 mash pH, and a total of 12gal for a 5.5gal batch does seem like a little much...is 8 gal supposed to be your total water used?

what type of beer is it? the high sulfate would indicate an IPA to me, but the high bicarbonate would indicate some type of stout....is it a black IPA maybe? Eitherway - you'll definitely need more additions using RO. keep in mind you're building from basically nothing! I currently have a...

hmm. fruit in a black ipa - that's a new one! i think your idea of testing with fruit in a glass of your existing brew is a good idea. Like you mentioned, a BIPA on it's own can be a tough style and i'm having a tough time thinking of what kind of fruits could be added. There's just so much...