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Were they wet hops? or homegrown hops?

check out this mash calculator link http://www.rackers.org/calcs.shtml When I plug your numbers in it said you need 15.44 gallons of mash space. 12 gallons preboil + 1.9 gallons grain absorbtion = 13.9 gallons or 55.6 quarts/19 lbs =2.93 qts/lb mash thickness I figured 0.10 gallons per...

Centennial, Chinook, Columbus. Had this combo in an Avery dugana ipa last week, super pungent aroma and taste.

My immersion chiller cold water in hose blew a hole the other day. Turned my back while chilling for 5 mins, came back to find water spraying everywhere. Thought for sure the batch was ruined, luckily I had the cover on the kettle just enough, and the hose blow out was spraying the water down...

All that stainless sure is pretty, but that's alot of weight on that AV stand, 31 gallons is around 260 lbs, plus the weight of the barrel. Personally I wouldn't wanna be standing near that HLT when it's full, even if it wasn't on wheels. Cool gear though.

I'm real curious about the total oil content and oil percentages too. I read about these hops awhile ago, and I'm psyched to see them availible. I know the 2011 crop was 6.7% AlphaAcid, 9.0%BetaAcid, and 45% Cohumulone. I found the info here in this link...

Had my first Avery duganA IPA on draft last night, gotta say this was probably the best IPA I've ever tried. Tons of hop aroma and flavor. Just looked at Averys website they say the hops are Chinook, Centennial, and Columbus, what a great hop combo.

Thanks for posting that. Interesting that yeast grown on sugar produce 10-20 times more DMS than yeast grown on wort.

9.50 lbs 2 row 36ppg 9.5 x 36 = 342 points 0.25 lbs c40 34ppg 0.25 x 34 = 8.5 points 0.75 lbs carapils 33ppg 0.75 x 33 = 24.75 points 375 total potential points 6 gallons x 47 (1.047 preboil gravity) = 282 total points extracted 282/375 = 75% efficiency into the boiler

Firestone Walker adds the first dry hop addition when the beer is within a few points of final gravity. The still active yeast will scrub out the oxygen added from the dry hop addition, also the active yeast metabolize some of the hop oil compounds, converting them into other desirable aromas...

The no sparge technique that was first described said, "Even though additional water has been added, since it’s been added to the mash before runoff has begun," so if all the water has been added to the mash before the runoff has begun, then we're talking the same size mash tun as was...

This section could use an update. Most no sparge brewers now are using a slightly different technique. Instead of adding additional water just before lautering, they now add all the water needed at the beginning of the mash. This technique is called Full Volume Mashing with no sparge. It's...

Dry hopping does extract the preservative effect of hops. Here's a link to a great article http://www.mnammyslenky.com/hopchemistrypaper.pdf

Here's a good article on esters in beer http://beersensoryscience.wordpress.com/2011/02/04/esters/

They brewed a clone version of the West Coast IPA on Can You Brew It, here's a link to the show http://thebrewingnetwork.com/shows/489 they talk to the brewer too, so there's lots of good info.

I've only used coarse plate filters that are rated 3-7 microns nominal, and the beer comes out crystal clear. In the Yeast book from Chris White it says yeast cells are 5-10 microns. Maybe what your seeing isn't yeast, maybe it's some unconverted starches, or a chill haze. Here's a link to a...

It almost looks like a grain bag in there. Do you have another higher resolution pic?

Cambridge Brewing Company has the best local made super fresh beers, the pumpkin is delicious. http://www.cambrew.com/ I've never been impressed with Boston Beer Works beer, but the food at the Fenway brewpub is consistently very good, and it's only like a 300 ft walk to The Yard House which...

I'm pretty sure it was in this beersmith podcast episode on Malting Barley with Bob Hansen from Briess http://beersmith.com/blog/2012/03/31/malting-barley-with-bob-hansen-from-briess-beersmith-podcast-35/ where he talks about the differnce between crystal malts and caramunich. I remember...

Single Hop Amarillo American Pale Ale, 5.2% ABV, 40 IBU's, SRM 7. The grain bill is the Uinta Wyld Clone, fermented with Wyeast 2565. I didn't get as much hop aroma as I expected, but it's good, lots of lemon flavor, some orange, and maybe a little herbal like tea. Can't wait to get my hands...