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+1 no need to worry about oxidation, that invisible blanket of C02 does its' job well

Excellent! I found a little article after a second search that stated the following: "See Starch Conversion. In the Limit of attenuation experiment it was found that, at a saccharification rest temperature above the temperature for maximum fermentability, an increase of the rest temperature...

Has anyone done a side by side experiment comparing just how much final gravity is effected by mashing in at 148F vs 158F (or other temps)? I am thinking about doing a double brew day pretty soon with identical beers mashed in at two end-of-spectrum temperatures and pitching 1000ml yeast...

Do a side by side batches if you really want to hone down on getting more nutty character. Standard 2-Row vs Maris Otter base malt would be a solid place to start, 5 gallons each.

6oz total for a double ipa is a touch low i think, whats the estimated bitterness? i agree with the above poster to pretty much double up on late & dry hops.

I have been trying for a good amount of time to stimulate interest on a blog or two & it just doesn't really pan out. Instead of posting towards an audience I have found myself just posting as a database for my own use to track recipes and tasting notes and such. If it picks up, it picks up, if...

I'm leaning more towards Pacific Gem with hopes to get a ripe melon quality. We'll see how this one goes.

Revised: All-Grain OG: 1.080 (est) FG: 1.020 (est) ABV: 7.86% IBU: 108 (est) 13.5# Pale Ale Malt 0.5# Crystal 45L 0.25# Crystal 120L 1 oz. Chinook @ 50 mins 1 oz. Chinook @ 20 mins 2 oz. Northern Brewer @ 20 mins 1 oz. Chinook @ 10 mins 1 oz. Pacific Gem/Summit @ 10 mins 1 oz. Pacific...

Just wanted to thumbs up this beer & the OP intentions on cloning. Good luck.

Last few Imperial IPAs have been 9.5%+, so 7.75% is a bit lower & IMO lower gravity house Imperial IPA. BJCP guidelines, 1.070 - 1.090 & abv. of 7.5% - 10%. So I consider it on the lower end of the spectrum.

Looking to do a lower gravity Imperial IPA that will suite South Florida weather. I originally wanted to make use of a Chinook/El Dorado combo for pine & melon characters but can't find any El Dorado. Here's what I got but am on the fence of whether to use Pacific Gem (which I read gives a ripe...

@Steber I did split the sparge into two equal additions, I believe both were 10.4 qts. I measured my mash tun deadspace to be 2.8 qts, which I accounted for in the sparge. Pretty soon though I am going to do a double brew day with two identical grain bills and do single vs double batch...

I have been having troubles with my efficiencies since I began all-grain brewing roughly 8 months ago. During this time I was doing single batch sparging and hitting 60-65% efficiencies. After talking with a local brewer, he recommended I try double batch sparging or fly sparging. Since I dont...

I just got juicy fruits but I am also dry hopping with an ounce of each, so that may or may not change the aroma up.

Did you take gravity readings on the porter you made? Preboil? What was the malt bill of the RIS? I bet if you have enough data, either yourself or members on the forum could replicate the recipe. Is just trial and error at this point. I hope you took some tasting notes on the Porter!

Thoughts on Briess Special Roast in an ESB recipe?

I recently tried a take on an ESB and was not pleased with my results. I'll throw out some things I noticed just to see what others think and to see if I can help tinker your recipe a bit. The recipe I had was: 10 lbs Maris Otter 1 lb Caramel 80L 1 lb Caramel 20L mashed at 154 F 60 mins...

Gravity reading yesterday was 1.014 and was tasting like mixed citrus fruit ipa, bitterness on the mellow end with a finishing drying tart character. It worked for what it is and should be pretty damn good once it sees some dry hops, clears up, and carbs. I'll post back once its on tap.

Does anyone know of 5 gallon hard plastic casks? I have seen a picture of one on these forums or another website a few months back but can't find it again. I'm not sure if it was a homemade contraption or something produced commercially, but some help would be much appreciated.

@bob Yeah, I am skeptical that it will put out a solid IPA but whatever it does will be interesting I think. I have never worked with WLP0008, so the tart character I was referring to was from its descriptors online. Why rye malt > flaked rye though? I am going for a nice touch of rye...