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I have a special place in my freezer for small quantities of leftover hops like that. About once a year I'll see what I have and make an 'anything goes' beer with whatever left over ingredients I have. They're always different - sometimes wonderful. If you use those as bittering hops at 60...

I'll let someone who's recently tasted 90 Minute IPA to comment on the first question, but as to the rest - Personally I wouldn't add any more sugar to that recipe. If anything, I'd substitute some table sugar for DME to get more fermentable sugars. That beings said, most Dogfish Head beers...

Wow, phenomenal advice from Teromous. I'll just add my two cents on yeast selection - If you have control over your fermentation temperature, I'd say go with what the recipe calls for or at least another British ale yeast if you can get your hands on one. I love British strains in American IPAs...

Hey live and learn, right? Seems like you answered your own question correctly...definitely didn't need that second cup of sugar. Also, when adding priming sugar, there's no need to wait a full day for anything. You want that second fermentation to take place entirely within the bottle (with...

I agree with Yooper. That's way too much crystal for an IPA and you'll only end up taking the focus away from the hops. Personally, I'd swap the amounts of Crystal and Munich. Munich adds a beautiful, subtle malt character to IPAs without being cloying and sweet.

If you wouldn't ferment in it why on earth would you use it as a bottling bucket?

Personally, I would have waited to taste that first batch as it was meant to be before deciding to tweak anything, but there's nothing you can do about it now. So long as the sugar and water you added were both sanitary, I don't think you'll run into any issues in there. The beer's balance...

To flyboy: with high gravity beers, the most important thing is to pitch an adequate amount of healthy yeast and maintain a temperature that is within that yeast's ideal range for the entirety of primary fermentation. For proper pitching rates, use an online calculator such as this one...

My bad, missed that. That spreadsheet is amazing - thank you mabrungard!

Wow, I had no idea I was so lucky. I always thought my water tasted great but it's good to know it's awesome 'clean slate' brewing water too! Thanks everyone! Another question, and please excuse my ignorance again - The report doesn't mention anything about chlorine or chloramines, but am I...

Hi all. I just got my results back from Ward Labs: pH 5.9 Total Dissolved Solids (TDS) Est, ppm 67 Electrical Conductivity, mmho/cm 0.11 Cations / Anions, me/L 1.0 / 0.8 ppm Sodium, Na 4 Potassium, K 2 Calcium, Ca 11 Magnesium, Mg 3 Total Hardness, CaCO3 40 Nitrate, NO3-N 0.3 (SAFE) Sulfate...

brewmeister69 - I don't take that comment the wrong way at all. I appreciate the thought. All I'll say on that subject is that although what happened here a few years ago was absolutely horrible, Fukushima is far from the nuclear wasteland that the media would have the world believe. There's a...

I can tell you there's nothing fancy pants about the beer I've been brewing lately so I'm not ruling anything out! Getting both water sources tested.

I've only done partial mashes here in Japan thus far, so I've just been mashing in my brew pot. No noxious plastics in the process. I've been fermenting in an Ale Pail (for 2 out of 3 bad beers), but I don't like fermenting in those things and recently got a 6 gallon Better Bottle. No PVC tubing...

That's a bunch of awesome info, IslandLizard. Much appreciated. Didn't know any of that about iodine, bromine or halogens. I always get a really good rolling boil for at least an hour, so I don't think that could have anything to do with it. I source the grain from an online retailer called...

You do make a good point. I'll rid of all chlorine.

Great I'll look into either purchasing or making my own 'PBW'. Maybe the bleach just isn't doing it. As far as the bleach itself as a cause for the band-aid flavors, I've been using bleach in some capacity or another since I first started brewing and never had problems. I rinse very, very well...

Ferm temps between 62-65

Wow, thanks for all the great replies. I guess it really could have been that old Nottingham that let some crazy yeasties lose and got this whole thing started.

I think you're right, bleach and hot water may just not be doing it. I'll have to get some PBW or something when I'm in the States. schokie so far it's happened with two partial mashes and an extract w/steeping grains batch. I don't have the room over here for all grain (yet), unfortunately...