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Nice! A great addition!

I do the same as tre9er. Add 180 degree water, close the lid and get other things ready while it cools to where I want it. Good job on your first all grain batch!

Just opened a simcoe/amirillo/citra dipa. Its damn good but needs a bit more conditioning. About to move onto my chocolate milk stout. Cheers!

You don't want to use a standard water jug to ferment in. Use a glass carboy or better bottle if you want to go plastic. Its the type of plastic and better bottle should protect against oxygen better than an Alhambra jug.

I love me some citra hops. I have heard about the cat piss is using them as bittering or using too much but i have never experienced this. I did a citra hop burst ipa with good results, lots of mango/appricot flavors. I have enjoyed combining them with other citus hops.

You lucky sob! To your brew troubles, jbaysurfer and homebrew dad are on the right track

You over hopped your DIPA:D

Not sure how this would turn out, interesting thought! Watch out for certain preservitives found in juice/soda as the yeast might not be do the dew, making for a sluggish ferment or none at all. I read citric acid added as preservitives is still alright to ferment. Good luck!

I was wondering if you pitched the wlp099 and if you had any results?

What about hops? They need to be added to the boil at certain times for bittering, flavor and aroma.

I read tropical/dank and thought Columbus/citra. Looks like you did a well. I think the schedule looks good if you're looking for a nice mix of dank/tropical. Even with the 100% citra burst pale I made, it came out tropical but still citrus. Brew it please and report back. Very interested in...

I can't answer your question about adding too many hops equalling more chance for oxidation. I have had 8-10oz in a 5 gallong batch (before dry hopping) with no issues. If you are shaking the bejesus out of your carboy when you are adding the yeast, I don't think you are over aerating the...

I agree with the Andrew that it might be simple. I think the recipe looks good but IMO adding different hops can add a little extra depth. I still think it looks like a good brew!

What is the recipe and full process? What are you tasting that you know it's oxidized? For high gravity brews the yeast need plenty of oxygen to complete fermentation.

I have had good success with amirillo, citra, cascade and falconer flight to get a nice citrus bomb. I have combined these throughout the boil and dry hopping. The last was a simcoe/amirillo/citra dip a, bittered with magnum and dry hopped with the combo. Came out like a tropical citrus hop...

Some brewers might call this a racking cane, but I call it a man's straw! Never out of the primary but have cracked many bottles that aren't even close to be ready due to no brew. Enjoy!

Had a yard of top soil in my driveway to start my front lawn project. A huge gust of wind blew a some of it right into my kettle during the boil. Turned out great! Racking cane kept getting clogged on the leaf hops used to dry hop. Turned the carboy over and used my hand to hold the hops in...

I have added fruit extract to the bottling bucket just before bottling, taste and add more if needed. If using real fruit rack to a secondary on the fruit and let it sit on the fruit for a week and sample it. I haven't used cherries but I would start with 1-2# per gallon. Some of the fruit...

I have been fermenting 10-11 gal batches in a 15.5 sanke keg fitted with an orange carboy hood, cap one hole and put a blow off tube running from the other. It works for now.

My last beer was a dipa with this yeast. I had it in the primary for a couple weeks and still had a slight haze to it when I transferred to dry hop. Next time I will give it a full 3 weeks before racking to dry hop.