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Homebrew hazy pale ale

I had a sample of Fall of Troy at the brewery once. I did not finish the 2oz and I can't imagine a full pint.

An appropriate sized pitch of many English yeasts (s-04 included) will ferment out a < 1.050 beer in 4 days no problem. And, as you are experiencing, much of that will happen in the first 48 hours. The same is true for a lot of the Chico-adjacent American ale yeasts, too. Commercial brewers...

I was cleaning the garage today and, on the spur of the moment, decided to do a quick brew. A couple kg of light dme and a couple ml of cascade co2 extract + some water in my gigawort. I haven't brewed something this simple (or even an extract brew at all) in years. I just pitched w34/70 and...

First sample of a split ipa batch. Not clear yet but it’s been carbed for 2 days. WLP002 and US05. Quite a difference comes through even with the heavy dose of chinook and cascade cryo. I also put some willamette in the hopstand, and that was a great idea. The 002 is better to my palate, it has...

That was a great beer! Thanks @Rish A rare non-beer drink for me.

Kegged a steam beer, sampled and started a soft crash on a split batch ipa (wlp002 and cellarscience cali). Both taste great so far!

One extra bag and I might feel ok ignoring it. In this case I'd probably send them an email. I think it's unlikely they would want you to send them back, but I'd feel better letting them know.

a full pint of half and half:

Homebrew west coast pilsner / cold IPA, somewhere on that spectrum. Split batch, half whirlpooled with Vista hops and half with McKenzie and then dry hopped with the same. Vista is sharper citrus, some tangerine while McKenzie is light lemon + melon.

Last but certainly not least (and finally): @passedpawn Gruit What a pretty pour. I got a lot of anise but if I focus on getting past it I pick up a bit of what I think is rosemary. It's a nice crisp drink, and one of few if not the first gruit I've tasted. @JAReeves Lambicky Ale Assertive...

There's still fermentis K97 for a dry kolsch yeast.

Yes, what you did is correct and it looks like your beer is likely finished with fermentation. The wort correction factor is actually something you need to calculate, but the calculation as-is is probably pretty close...

@4_Sons_Brewing Caramel Quad. Delicious. When I opened this one I had to hand off the second half to a friend, what a potent beer. Caramel comes through as it warms and there's some great fruitiness. The second one has my name on it for this weekend (when I can drink the whole thing!)

@GoodTimeCharlie Saffron Tripel. Thanks to the warning from others I opened this one outside. The first try was quite explosive and I didn't manage to get any in the glass. Undeterred, I put the second one in the freezer for a while and I was able to have a more manageable opening. I got about...

@thetick Honey Ginger IPA. I seem to have missed a photo of this one (though I have 1 bottle left). The aroma and initial flavor were heavily candied ginger. I didn't get a lot of hop flavor initially, but there's some earthiness in the finish as it warms up. Super drinkable.

I hope everyone had a successful holiday season! Finally I have a moment to share some tasting notes. @Rish Gingerbread Brown. I love a nice session beer and I drank all 3 of these in one evening. There's some great spice that's backed up by a light caramel + bread maltiness. Yum.

If your gravity reading was really 1.025 the beer probably wasn't done and you've got a high potential for bottle bombs. Did you use a refractometer to measure? If so you'll need to apply a correction factor to get the real gravity reading: Refractometer Calculator - Brewer's Friend If you...

This recipe from Jamil Zainasheff (reprinted from Brewing Classic Styles) is great: https://byo.com/article/dunkelweizen-style-profile-2/

I put both the keg and the co2 into the tapcooler at 7psi. Then I fill till beer is going to come out the side of the stopper, turn it off, lift, and then fill a bit more beer (1-2 seconds). This gives me a nice small overflow to put the cap on.