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It's an "extra pale" with American hops and fermented with Kolsch yeast.

I'd ask if the "official" flavor/aroma profiles of hops (like the ones listed on various ingredient guides and from distributors) come from subjective ratings of tasters or from the different levels of various oils within the hops which tend to be associated with different flavors and aromas.

Sounds fun. For the second comparison, I wouldn't worry about head space as log as you're not splashing the fermenting beer around and oxidizing it. As the fermentation occurs, CO2 will quickly displace the oxygen in the headspace. And for the style, pick something "clean" like a blonde ale or a...

I think most are just careful during the process. But insurance can be nice, depending on how anxious one is about messing something up. I also wonder about the bit of oxygen in the headspace of a bottle. Hopefully someone can answer that one for us.

You're definitely right about experience, as ultimately that will be how you get what you want. Every brewer I've talked to, read, listened to, etc. all end up saying things about their own designed beers like, "Next time I'll mash higher," or, "I think I'll reduce the bittering addition next...

I guess it's a matter of comparison. Many, many thousands of people live in these same areas their whole lives and don't lose five houses. By that comparison, I'd say she's definitely unlucky. Still, where I live nobody loses their houses to hurricanes, so your point is taken.

I haven't yet. I'm still filling the pipeline so I can show up to my first meeting with some decent offerings. October will probably be my first jaunt into the homebrew club scene.

Of course brew it, and let us know how it goes. Your experience may be valuable to many others if you share the results : )

Hello all, I recently read an article about proper pitching rates and it's converted me. I used to reuse a yeast cake a couple times or simply make a starter with no real attention to how big it was, and while everything has worked out fine thus far for my 2.5 gallon batches, I'd like to put a...

I think typically a secondary vessel is the death of primary fermentation because you rack the beer away from the mass of yeast in the primary fermentor. There's enough yeast in suspension to carbonate after being sealed in a small bottle, but not really enough to make an appreciable difference...

What yeast are you using, and do you know what its optimal fermentation temperature is? This really matters for both the potential sluggishness of the yeast. Also, did you use a yeast starter? If not, lag time may be even longer than you're noticing. I essentially use the same exact method, and...

Congrats, man. If you're like many around here, that "itch" may become incurable. Happy brewing!

Even more thanks! These are remarkably handy.

Good luck! Should be an interesting experiment. Out of curiosity, what was the original gravity of the small beer?

Are you asking what hop schedule might be good for the second, small beer you pulled after getting all your wort for the stout?

Seems like it'd be hard to seal airtight and leave a sanitary escape for CO2 to escape (like with an airlock). Maybe someone else has done this before, but it sounds unfeasible to me.

My first batch I used a bucket similar to what you're talking about, and I thought there was a good seal on it. I was wrong. It fermented fine and worked out well, though not a single bubble was ever visible. It's remarkable just how sealed fermentation chambers need to be. I'd say, you're all...

Grabbed some Mission St. IPA from Trader Joe's. Damn good and cheap as hell.

Ah, excellent! Thank you, ktblunden.

Does anyone know of an easy way to convert this to an all-grain recipe? I'd like to have it stored away for a fun brew one day.