Search results

When you are talking about very dry IPAs are you thinking of West Coast IPAs like Green Flash and Stone, or do you have something else in mind?

What's the difference between that and an IPA?

Ignorant question here, but don't you want the krausen extant and oozing out of a blowoff tube? I would think this would be a good place to get some gunk and impurities out, unless it all comes out in the racking to secondary anyways.

You probably didn't do anything wrong, your grain bill just isn't large enough to produce a high alcohol beer. Around 5%. Up the grain bill and you can up the alcohol. 5% is more a session beer than anything else.

I love SN stuff, but to my palate so much of their stuff blends together in my mind. It's essentially the same hop profile across all their beers, with minor variations. It's a delicious profile, but it all sort of blurs together for me.

I actually think Old Rasputin is a lesser stout amongst the gods, but still a darn fine stout. To my taste I might add a bit more barley, up the grain a touch and add some coffee, but that's just me!

I would drop an anonymous note to Georgia' AG about monopolistic distribution behavior.

Is there an extract or partial mash version of this floating around?

I'm guessing there's a reason why there are no malt liquor recipes out there... Just brew a Maibock... ;) Bock - Wikipedia, the free encyclopedia

Is there some skill you really need to cultivate in extract brewing before going to partial mash? I am thinking for my first brew about going straight to partial mash and learning along the way. I've brewed with friends before who are much more capable than me, so I know the basics of extract...

Why not just bag the grounds and throw them in? It's essentially the same as cold pressing that way.

Interesting points all, thanks. Lots to go over here. Making beer seems conceptually so simply, but the nuance is so involved. In terms of the recipe I threw out there, I tried taking some of the elements of several IPAs I liked, and drawing out a few facets of them to try to make something...

Heh, that's a good rule of thumb on smell. My question was more specific I guess; I understand the basics of hop addition, but what difference does it make if it's added at 5 minutes instead of 10, in practice? I see why it does, but the how, which I guess come from experience is getting me.

I am getting interested in designing my own beers, and I understand most of the parameters, I am still not sure though that I understand scheduling, and how it affects the final outcomes of beers. So, in my total ignorance, I mixed up this IPA, which I am sure is pretty generic, but seems...

I like a bit of CaraPils, but that's just me!

You know, that's the exact same thing that would have been said on a cycling forum. Thanks for all the encouragement!

Thanks guys, I'll see what I can fit where. The problem is my bike stuff takes up all the extra space in our apartment, and I think my girlfriend would be less than thrilled if I started cramming more stuff in there!

Hey all, I am wanting to make the jump to brewing after many years of drinking, but the problem is I am pretty limited, at least for now, by space. My apartment in New York is not tiny, but it's not huge. I have room in the kitchen for the actual process, but the real problem is having space...