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Hey, that's what makes this fun right? The "figuring it out." By the way, I'm a huge fan of your store. You guys are super fast and reliable, I've been exclusively ordering ingredients from you for months. Thanks for the free t-shirt in the last order :)

Nope, was never warmed up above normal fermentation temps. Then transferred to keg and went straight into kegerator for carbing and cooling. I'm not going to pull a pint for a day or two. Will see if settling helps resolve the issue. Am hoping to serve this beer at a party in 10 days so really...

Hi all - I'm somewhat new to kegging my homebrew and am running into a first-time issue (for me) with my latest batch. I force carbed at ~22 PSI for about 36 hours, then turned down to serving pressure and pulled a pint. First pint was very cloudy and sour as hell, even though the beer was...

I don't have anything set in stone, but targeting a more "modern" profile. Probably 60/35/5% Pilsner/American 2-row/carapils, mashed lower around 149-150, and will probably use a chico strain (WLP001?). Would target something in the 6.75% ABV range. Will use Strata, Simcoe and Citra (or Amarillo...

Strata is really catching my interest lately. Every beer I taste (commercial or homebrew) that includes Strata has really suited my palate. You get so much out of it - dank/cannabis, but also fruity. Just super versatile and plays well with others. I plan on brewing a modern WCIPA using Strata...

Just brewed this recipe using Strata, El Dorado and Citra in 3:2:1 ratio for whirlpool and dry hop. Upped the flaked oats a bit. Still carbing in my kegerator but early sips/sniffs taste and smell out of this world. Dank, peachy/pineapple/mango, exploding out of the glass. Used Imperial A38...

A01 is an English strain! Beer Maverick lists WLP007 and S-04 as its closest subs.

Hi all - wanted to share a recipe that has become a major crowd pleaser in my household, and it's the perfect beer as we enter Spring here in the northeastern U.S. Have brewed it three times and the kegs are always gone in the blink of an eye. Will be a near-permanent fixture in my kegerator...

As an update - raising the temperature and rousing the yeast by swirling my fermenter seemed to do the trick. Hit FG of 1.016 on my NEIPA. Going forward, I'm going to be sure to give A38 extra oxygen when pitching and keep the temp closer to 69 ish while fermenting.

Early fermentation looked vigorous, but I would note that I didn't get the massive krausen that many A38 brewers describe. Overall pretty tame fermentation, but nothing that immediately signaled an issue to me.

I didn't make a starter, but I have skipped the starter with Imperial strains in the past without issue. I'm going to keep the temp at ~70F and ride it out. I'll report back in a couple weeks.

Sorry to necro this thread, but thought it might be better than starting a new one. Anyone have experience with A38 fermenting slowly? 1.065 OG and fermented for 9 days at 65F. I took a gravity reading while dry hopping on day 9 and was surprised to see the beer only down to ~1.036. Now, I'm...

As someone who has been the victim of a couple equipment-based batch dumps in the past, I feel your pain. Always frustrating. Hope you ended the night with a few brews and woke up with renewed excitement to try again - the trials and tribulations make the successes in this hobby feel/taste even...

Simpson's Golden Promise for me. Clean, bready, sliiiightly sweet. Haven't met an ale recipe that wasn't made better by using GP.

Thank you very much, appreciate it!

Reviving this (very helpful) thread. Sorry if I missed it somwhere in the 13 pages of info, but is there a commonly accepted minimum amount of time for a batch sparging? I'm relatively new to homebrewing (about 6 batches under my belt) and was enjoying ~72% efficiency on all but the first of...

I usually add hops at 170F. Sometimes I hold the whirlpool temp steady, other times I just keep cooling after the 170 addition. I try not to add hops when the wort is above 170, I've experienced a bit of harshness from time to time.

Thanks both! 12 ounces feels like a bit much for my taste, so I might start with a smaller increase ~8 ounces and inch up in future brews if I feel like I need more. Think I'm going to kill the honey malt on this one and keep it nice and simple.

Hi all, Haven't brewed too many NEIPAs, but am planning on brewing one for a birthday party this spring and I have a few questions. Whenever I've brewed NEIPAs in the past, I've generally brewed Braufessor's NEIPA from the recipe threads. That said, I have a bunch of unused hops and grains that...

Hi all - soliciting some general feedback on Imperial Yeast's A01 House Strain. I've never brewed with their yeasts but generally hear great things. Looking for likes, dislikes, best practices, etc. I'm specifically planning on using it in an English Golden Ale that I'm making for a birthday...