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Haha, alright I'll take one soon and post back. Btw, just a note but the yeasts' medium flocculation has had the carboy cloudy as hell even at day 6, but dropping out & clearing up now. Just a note on the yeast performance.

I was reading up on Apollo hop characteristics and thought it would make a great IPA along with a good dose of Simcoe and some rye spiciness for summertime. I used WLP0008 before reading about the tart character that it tends to leave on the beer. It probably would have been a better idea to use...

I thought of that, but I have bought a lot of grain from Northern Brewer and had the same range of efficiency. If my water does turn out to be about 7.0, it would improve my efficiency to acidify my brewing water wouldn't it? And if the pH Buffer isn't worth it, what other method could I use to...

I have been brewing all grain for about 8 months now and have yet to reach over 70% efficiency. My normal efficiency is between 60-65% and has puzzled me until a recent conversation with my LHBS owner where he pointed out the probably alkalinity of my brewing water. I use water from a Glacier...

It was about 4 gallons worth of Berliner

I made a sour mash no-boil Berliner weiss about three months ago and now am racking it on top of 3# of raspberries. They were frozen bags, so from what I read the cell walls should already be broken and since its a Berliner, Im really not worried about any infection. Two questions. If I just...

Like stated above, it will take 12+ hrs to cool to pitching temp, so it is kind of pointless. Ice bath will do the trick within a half hour and is cheap and easy. Good luck.

Personal opinion of Sam Adams; They have a lot of safe, "classic", to style beers. Some are great, some are mediocre, and some are not good at all. Noble Pils is a beautiful beer imo and their recent rotating series has some really nice offerings such as Tasman Red IPA and their Sahti. I...

I find it rather easy to just clean up as the boil is going on. Normally I will dump and clean the MT after hot break occurs and in between hop additions and scrub down the boil kettle right after I get the carboy into the fermentation cooler. All the other equipment & ingredients I use on...

I dont remember reading any material through any brewing books or any sources online that claim a taste difference between aluminum and stainless steel. They each have their benefits, as well as drawbacks, in the brewhouse in regards to usage. Stainless is obviously heavier, although more...

Infection on that scale wouldn't have effect on start of fermentation. From a BYO article: "The average 50-milliliter smack pack of yeast has roughly 2.5 billion to 4 billion cells once it has reached high kraeusen (the peak of fermentation). This is far below optimum for a five-gallon batch...

King of the North - Scotch Ale Reference to Game of Thrones, since the storyline is a loosely based fantasy representation of Scotland & England. King of the North & the Starks are badass and I couldn't think of a better combination of perfecting a Scotch Ale for the upcoming season. Herb...

Ok, thanks for the advice. I am going to up the malt bill a bit and drop the hops down a touch. Revised: Malts 11.25# Pale Ale Malt 2# Flaked Rye 1# Munich 20L Single infusion mash at 1.25 qt/lb for mash of 148 F - hold for 60 minutes Hops 0.50 oz Simcoe pellets [13% AA] @...

Why cut the apollo hops in half? Is the hop character too dank? Thats some other input Ive gotten from other sources.

All Grain Recipe Boil Size: 6.35 gal Batch Size (fermenter): 5.50 gal Estimated OG: 1.054 Estimated FG: 1.014 Estimated Color: 7.9 SRM Estimated IBU: 78.08 IBUs Estimated Efficiency: 70.00 % Boil Time: 60 Minutes Malts 10.25# Pale Ale Malt 1.5# Flaked Rye 1# Munich 20L...

I feel like fewer and fewer breweries nowadays (& homebrewers to an extent) are brewing crazy off the wall "food in a glass" beers. Recently I had a Cucumber Saison from Cigar City Brewing that really made me think. It was literally cucumber salad in a glass.. not anything what you would expect...

Yes, Dear

Correct me if I am wrong, but the recipe looks more like a stout than a porter. I thought porter would have less of a roasted character than that much black malt and more of a malty sweet character. Just clarifying though

Agreed, everyone's palate is different. I, personally love a bitter & hoppy IPA but not a clean crisp lighter bodied one. Malt sweetness has to be there, at the very least making an appearance. And if we are talking about Imperial IPAs, then my last statement is ten fold. I think all beer is...

Whatever you want from it really, but just make sure that the bite of the hops matches the bursted aroma. Nothing more anticlimatic in an IPA, for me at least, than smelling a hop resin packed tropical fruit aroma only to be lead to a weak bitterness. From what it looks like, you should be in...