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Sorry for my confusion, Is this recipe meant to yield a 3 gallon batch? or a 5 gallon batch? Ingredients are looking light, so assuming 3 gallon.

Wesm I was thinking the exact same thing. Good Idea! i wish a contraption existed that you could poor beer in and it would analyze the ingredients. but that may take the fun out of it.

Has anyone had the pleasure of tasting this Sappy piney delight? Website states nearly all Chinook, my guess may be some simcoe as well. Any idea on a grain bill?:mug:

So my brewday went rather well this time around. Nailed my mash temp and figured out what I did wrong. However, I maintained a boil, but not as aggressive of one as I would have liked. My SG was 1.057. a little shy of 1.065. So my alcohol content will be a little lower, perhaps a watery? what...

I used about .6 oz of Summit as my LHBS didnt have any of my first choices. Using an IBU calculator it put me at about 35IBU's from that addition. The Hopshot was lending about 40 IBU's. (i think)

This is all great Feedback. True Definition of RDWHAHB. I'm very interested in Brett, I'm going to have to learn a little about it and give it a try. Can we talk more about Amylase? I actually have some from when i made a corn mash for moonshine, I mean......ugh, bought it just in case. Can...

I have WLP013 London ale in a starter ready US - 05 and Pacman which would need a starter. I could run out and grab some brett if you think it could save the beer. Or dump it and save my hops.

Just got a nice new thermometer, was shooting for 15. strike water at 163 to account for some loss while mashing. Put the bag in, stirred, was floating around 148. applied some heat to 154. Covered...checked in 30 mins..and between 160 and 164!!!!! WTF? where did that come from? I am...

You guys are awesome. :mug: If I don't do a closed system will this beer still be pleasant? I get the risk of the reaction with oxygen, and yes, my racking cane sometimes can be a jerk and i see a trail of air bubbles. I have like 5 buckets but no carboy's guess now is the time to jump...

What about oxygenating the wort? (though I understand the dry hopping may introduce the problem) I have soda kegs i could ferment in, I'm not sure how I would turn that into a closed system though. How about brew bucket to soda keg? how can I minimize oxygen there?

I noticed this recipe doesn't have any "flaked" ingredients which appears to be a trend in New England pale ales. I'm not incredibly familiar with them or Honey Malt. Any insight into this?

Ha, good point. I guess I can't bring myself to.

Midwest was also part of the acquisition i believe.

I can't purchase from NB since the acquisition. So what is the best (most affordable) online hbs now?:mug:

Haha good one:fro:

Wow Jamaral, Thanks that's freaking awesome. I wonder what breweries are using them.

Hi Just curious, has this ever been done? I'm not talking 20bbl systems, but nano brewery 2bbl system or so? Sure loss in efficiency, but when you price out a 2/3bbl commercial brewery mashtun/kettle etc. it would take years (if not decades) for the loss in conversion efficiency to make up...

I'm working on a tour joke, something about wanting to be a yeast because they have the best life in the world, eating sugar and reproducing all day. Anyone have any idea's how I should position this?

awesome idea, When I tour during a brew I will definitely do that. I usually let them pour their own beer off a bright tank. IE, put their cup under the pigtail I'm turning on and off.

My brewery has a couple acres of hop farm. But you would be surprised by how few breweries who use intact fresh hops. Especially for anything outside of dry hopping. Hop Pellets make way more sense based on availability and for consistency. There are very hard to get hop pellets right...