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Thanks in advance. Rainy Day IPA (2 gallons) OG: 1.060 FG: 1.017 IBU: 78 ABV: 5.7% Steeping Grains: 6.6 oz CaraMunichIII (11.1%) Fermentables: 3.3 lbs Munich LME (88.9%) Yeast: 1 pack Safale-US 05 Hop Schedule: .2 oz Columbus (15.6) @ 60 .3 oz Centennial (9.0) @ 60 .2 oz...

Good call. Fermentation has started. Almost right at 72 hours. Thanks.

So here's my issue: brewed this IPA on friday night, chilled the wort in a water bath, but then had to cover and let it sit on the counter for about 3 hours (life happens). Came back, racked to the fermenter, aerated vigorously, pitched the yeast, stored in closet at 64F. Here's the recipe...

I love this beer. It makes me look forward to March every year. I also can't figure out why my phone always rotates the pics.

Batch #2 has been in primary for 10 days and clocked in at 1.011! Attenuation is real! Yeast make beer from wort! Hah. Ok so this one is noticeably lighter in appearance, "cleaner" tasting (is that a thing?), and weaker. I'm used to drinking 6%+ beers, so both of these are noticably sessionable...

Update: could absolutely not wait any longer to check these two out. So I took two gravity readings. Batch #1 clocked in at 1.013 after 12 days in primary. Looked okay and tasted...good! That's all I can say. That's all that matters.

WVU vs Maryland Let's Go Mountaineers

I think from now on I'll take reading before topping off then calculate the OG for the full amount in the fermenter.

I used and measured in ounces for accuracy. And I just remembered I dropped in some more DME (hah!) Actual recipe for two gallons is: 3.5 lbs DME, 6.4oz victory, 3.2oz chocolate, 1.6oz black. I have 70% efficiency on BrewFriend.

Thanks guys. Here's to hoping it finishes below 1.020

2nd batch ever, going for a robust porter. I'll give the 5 gallon amounts for ease of understanding. Here's the recipe: 3.5 lbs light DME 3.5 lbs light DME (late addition) 1 lb Victory .5 lb Chocolate .25 lb Black .5 oz EKG @60 .75 oz Willamette @40 .75 oz Willamette @20 Wyeast...

Welcome to NY! On Wednesday's they do $5 flights. And you're correct, 5 4oz samples per flight. I've yet to buy a bottle of Axilla or Archibald. I have had Hot-Burning Love. Too much chili for my taste. Good for sharing, finishing a 22 bomber is near impossible.

Here's my local breweries' taproom selections from last night. Out of these, I usually go for Deliciouslus. Very good beer here at Barrier in Oceanside. Out of these, what's your pick?

Thanks for the reply. I'm getting closer to 50 IBUs on this one. Which does seem a bit high for the style to me.

Here's my take on a robust porter. Just borrowing from what I've seen. This will be my first porter. 3.5 lbs pale DME 3.5 lbs pale DME (late addition) 1 lb Victory malt .5 lb chocolate malt .25 lb black patent malt .5 oz nugget @60 .75 williamette @40 .75 williamette @20 Wyeast...

More for the bottle than anything.

Only tour I've ever been on was at Harpoon at their satellite in Windsor, VT. It was an excellent tour, extensive, in-depth, interactive, and fun. We were able to sample straight out of the tanks and then free reign over the taps at the end of the tour. Good stuff.

Update: first part of fermentation has finished on #1 after 5 days. Krausen has all but settled. Batch#2 was topped off a little high and I got some krausen in the airlock. Swapped out for a blow off. #2 is still very active.

Don't have a program but I used Palmer's 'How To Brew' to calculate IBUs for batch #2. He has Tinseth's utilization table in there. Here's the recipe again (remember, 1 gallon): 1 lb. dme .3 oz caramel 40 .2 cascade (6.9AA) @ 60 .1 cascade (6.9AA) @ 30 .2 cascade (6.9AA) @ 0 .5 lbs dme added...

So the second batch is in primary now, visible signs of fermentation after ~12 hrs. I took the OG of this one and got 1.051. I got nervous and ended up taking a sip and then tossing the rest instead of pouring the sample back in. It wasn't exactly pleasant. Didn't taste anything...