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I started homebrewing because after my first craft beer (DFH 90 Minute) I was wonderstruck as to how you could create this beverage at home. So, when I found that homebrewing was quite a challenge at first, I was bound and determined to figure out how to make the best beer I can, and try to...

The special B came around because it was a mistake entirely. I meant to grab from the Caramunich Bin at my LHBS and started pouring SPecial B in with the rest of the grains. Once I noticed what I did, I tried to "pick out" each special B kernel and soon realized that was a lost cause. I saw...

I've been using Oxiclean Free for the last 10 years and just picked up my first container of PBW. I've been happy with Oxiclean so I haven't ventured otherwise. I'll giving my system a cleaning with PBW soon to see if there's a difference.

Here's mine and it's been my go-to for the last few years: https://share.brewfather.app/2SbFLVJyQt31kh I did a higher chloride PPM last year and I found that it REALLY brought out the maltiness of it compared to using a softer profile for it. Reminded me that I need to brew mine this weekend.

I've had some yeasts take up to 24-36 hours to show activity. If after 36 hours and nothing, then I'd get concerned.

I WP'd at 170-175 degrees for about 20 minutes.

My last NEIPA used about 20IBU's of Cascade at 45min, along with an oz of it in the whirl pool (along with 2oz each of Citra, Mosiac and El Dorado) and I felt like the grapefruit-ness of cascade dominated a lot of the flavor surprisingly. I usually use an oz of Centennial along with whatever...

Mine looks like that on the first couple of pours however, not 2 months after. hmmm....

Foam was my boss' problem as well. We found out his Kegerator only got down to 41 so by the time it was coming out of the tap, the beer was around 42-43 degrees...which will make co2 break out of the beer.

My last NEIPA (Been carbing since last week, I'll pull a pint this thursday) was the first time I used a hop spider during the whirlpool and I couldn't believe how much wort I was able to transfer to my fermenter without all the hop material with it. 8oz in the whirlpool and 7 oz in the dry...

Pilsner is one of my favorite styles to brew during the warmer months. Super simple, I ferment with 34/70 at room temp and it comes out great. This time around I used 100ppm of sulfates and 50ppm of chlorides. About 17 ibu's. 4 weeks after brew day, it's carbonated, clear and super crisp...

Call it strange....However I think my own perception of a beer has to do with the way it looks. Last year, I did back to back batches of NEIPA. I had one batch that eventually cleared(ish). When clear, it still had that great low bitterness, very juicy flavor and aroma...however I felt like...

Great job so far! Looks great!

I got This One to use with my keggle. I like that it's adjustable depending on what batch size I'm doing.

I remember my first IPA ever was Dogfish Head's 90 Minute IPA. I immediately fell in love with the pine and grapefruit flavors, intense bitterness, the aroma.

After about 10 years of brewing, I just got myself a stainless steel hop spider, specifically when I do NEIPA's. I was tired of all the hop matter clogging up my counterflow chiller. I just got a chance to brew with it last weekend and I couldn't believe how well it worked. It trapped all of...

I think I've found a recipe I'll brew up this fall.

I'm excited for my current batch. Imperial's Dryhop is a beast. Brewed this past Friday, Yeast took off Saturday and fermentation started to slow down on Monday. First dry hop during fermentation used 1oz each of Citra, Mosiac, Galaxy and El Dorado. 2nd dry hop will be 1oz each of Citra...

I picked up a lb of Galaxy during YVH's flash sale last friday. Thinking of throwing in an oz in the dry hop along with Citra, Mosiac and El Dorado.

I haven't personally done it myself. I've seen videos on youTube of people doing it however.