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Brewing network, beer smith, basic brewing radio. There's about 2,000+ hours worth of shows.

It's a 3.5% beer, sounds like you should increase the gravity if you want a less watery beer. Also it could be lower gravity then that since you do not have your #'s of fermentables.

Add 1 psi per 2000 feet of elevation. Typically when your beer is foaming it means you need to increase the pressure. You have more restriction then some direct draw systems, try increasing your psi to dial in your system.

Um sounds live the out flow tube is probably clogged. Take it out and check... Also switch lines and see if u can get the other keg to pour on that line.

I'm sure this batch will be good, but dry hop after fermentation is done. Yeast in suspension is not good for hop scent.

Doesn't have any draw backs?!? Lower efficiency?

Late hopping IPAs I generally do a 30 minute charge 5 minute charge, then flameout. Today I did 2 oz total @30 min Apollo & ctz 4oz 5 min Amarillo 4 oz citra 4 oz centennial flameout, drop to 180, steep for 30 min. Dry hop with 3-4oz hops per keg.

Yeast?

Dead on. I'd even ditch the 60 min all together, if you are doing a hop stand for 20-30 min with 4 oz of hops and another 3 oz of hops within the last 15 min it won't need an early charge. I would use 001 or 1056 and just mash 154-156.

Dead on. I'd even ditch the 60 min all together, if you are doing a hop stand for 20-30 min with 4 oz of hops and another 3 oz of hops within the last 15 min it won't need an early charge.

Turn your tap water as hot as it can go, pour a large glass of water, hold that next to a filtered class of water. It's probably not dangerous to drink, but it defiantly has a bunch of crap in it that you wouldn't want to brew with.

I'd just make new friends...or brew the centennial blonde.

In my double IPAs I've been dropping the 60 minute and doubled up the late hops. I usually use at lease 4 oz of hops in flameout for 5gallon IPAs and at least 4 oz in the dry hops.

When in the process do you add the zest? I recently had a grapefruit sculpin and it tasted amazingly fresh. I think I would add them to secondary for a dry hop and get the bitterness from the hops?

This beer is more about having a good process then recipe. Not even using their process, but knowing how you can make a solid clean hoppy 10+% beer, healthy yeast and minimizing the oxygenation that happens post fermentation. Here's what I would do. %90 golden promise %5 crystal 40 %5...

Cut 1 lb of c 60 out, boil 60 minutes and do a hop stand for 30+ minutes after the boil. Dig up a few ounces of hops for a dry hop addition.

Ditch the chips, use oak cubes and increase your contact time. Getting used cab barrel oak cubes would probably be ideal. Consecration comes to mind, yum.

12# 2 row .5 lbs of crystal 40 That's it, mash at 152, pitch healthy yeast.

When is the last time your hot water heater was cleaned. Never? Defiantly get some weird flavors in your final product by using water from your hot water heater. If you are striving for excellent homebrew do not use your hot water as a hot liquor tank.

Yeast scrub out hop aroma, I've always felt that I get more of that great hop burp from the whirlpool. Fermenting on the cool side helps keep hop flavor in the beer, low and slow, also the more neutral the yeast strain the better for hop presence.