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Finally got a chance to try this last night. I followed the original recipe pretty close, but ended up with a higher efficiency than I had been getting. Taste is amazing! I'm still new at homebrewing, and it this definitely my best batch to date! Thanks for the recipe, it will have to turn...

I just managed to pick up a couple bottles of ZD this week, as well as have it on tap again. Can't wait to do a side by side in a couple weeks.

Awesome! Are their brews available around Miami?

Hey everyone, I just booked my vacation for this Summer to Miami, and I'm curious what places I need to make sure to visit for the best beer. I plan on seeking out DFH as we can't get that in Indiana anymore, but beyond that I'd love to get some recommendations! Cheers! Roger

Depends on what day of the week it is, haha. I think my vote goes for Three Floyds. They dry hop practically everything, which agrees with my palate quite nicely!

Just transferred mine to secondary to dry hop. Smelled great already, can't wait to try the final product!

I am also very curious about this. I would assume different hops 1) have different (aroma) shelf lifes, and 2) would react different to different temps. But that is based on absolutely nothing, just an assumption.

Lets see that pic! I'm transferring my tomorrow for dry hopping, curious to see how others have turned out!

I've had my fair share of over carved bottles. I always have used corn sugar to carb though. To me it sounds like that bottle had something else in it for the yeast to eat at. Whether it was there before bottling, or if your DME had an undissolved pocket find its way in.

Should be fine! RDWHAHB :) There's a great thread on here about some of the disasters the most practiced homebrewers have experienced, yes still produced great beer. So long as you still managed to get to proper pitch temp you shouldn't had any issues.

Welcome! I've been at it for just at a year now, and this forum has definitely helped my learning curve. I make it a point to improve one process with every batch, and that has already gone a long way. Cheers!

Best answer.

Got it. And yes you can. I haven't compared the same beer side by side both ways, but by going with the FWH you'll retain more of the aroma of the hops vs the traditional 60 minute boil.

I think to answer the OP, if the recipe you are looking for calls for a FWH and no 60 minute boil, then yes it replaces. I haven't come across a recipe when you have both a FWH and 60 minute boil, but I haven't been searching either...

I mostly get positive responses, but then again for some reason most if the people I socialize with are also beer drinkers. Or at least drinkers of some sort. My favorite response I got recently was, "ooh I want to learn how to make my own vodka!"

Temp should be fine. Are you making any additions to the secondary? This might be a good beer to leave in primary for the whole fermentation. I used to secondary all beers until reading on here the pros /cons. Now I only secondary if dry hopping or adding anything else to merit a transfer...

5 gallons each Wheat, Chocolate Milk Stout, APA, IPA 22627.5 + 20 = 22,647.5

Never too soon! The sooner you switch, the sooner you will learn the process. I did 3 partial mash batches before converting. Everything you have learned thus far is transferable, there is just a lot more to learn at this point. I don't think you ever stop learning though...

I am still relatively new to brewing, and I have to agree with this statement. Ive got a small rotation of favorites going that keep improving each time I brew. In addition to keeping it simple, I constantly am reading up on improving my techniques, and I try to make at least 1 process...

Just brewed 5 gallons of this yesterday Mashed a couple degrees low, still managed OG of 1.074. I went with S-04, and man is it fermenting away! Can't wait to try it!