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Yes. Boiling hops are needed because a full boil for 60(ish) minutes is required to draw the bittering oils out of the hops. Did you use a software program to determine your bittering IBU's. For a 17 pound grain bill, you look light on the hops for an IIPA (the king of hoppy ales) Just...

Me glad you like. :mug:

I like a five gallon paint strainer. Large enough for the hops to churn nicely, fine enough that it keeps all the gunk. If my hop bill is just an ounce or two, I'll toss them in loose. But once I get into the bigger hopped pales, this setup makes life easier.

That thick layer of sediment will compact nicely over the next few days. Give that beer its due and let it rest for at least two weeks before going to the next stage. The picture tells me you had vigorous fermentation and the yeast will need some time to clean up after themselves. :mug:

10-14 days fermenter time, then straight to the keg/chiller, carb up at 30PSI for 36 hours and tap it. Wheats are meant to be drunk fresh. :mug:

Purpose Served.

If you are transferring a cold carbonated beer into cold bottles and then into the fridge, you probably shouldn’t expect that extra “Phttt” and CO2 cloud. That excess CO2 is formed as the beer continues to ferment ever so slightly in the bottles stored, or traveling at room temperature. One...

The difference would be negligeable if used as is...but two things you may do: 1) Toast 2 pounds of the base malt at 350 for 30 minutes. 2) Raise your mash temp by 3-4 degrees.

Yes. Remember the rollers need to be set narrower for this smaller, harder kernel. Rahr Red Wheat is an excellent wheat malt for this recipe.

Base malts: 2 row pale malt - AKA Klages. A grain that has 2 rows along the seed head. 2 row malt has more starch per unit of weight than 6 row. 2L 6 row - A grain that has 6 rows along the seed head. There is more husk weight in 6 row than in 2 row. 2L Pilsner - A pale malt with a...

My last batch was two weeks in the primary. Straight to the keg with gelatin. Into the chiller at 30PSI for 36 hours. Drop the gas to 12PSI. Taste for carbonation levels. Kegged it on Sunday, by Friday, my third pint was rolling very clear. After an additional week, it was crystal clear and...

That's Mr OP if you don't mind. (heh heh...j/k) :D Bobby_M posted this video a few years back:

I toast the night before I crush. Results have been......satisfactory. :mug:

Double the Cara is fine. You'll have rock solid head retention. :mug:

Forgiven. ;) Gelatin should be added to the beer while it is still at room temperature. Adding dissovled gelatin to a chilled beer will instantly turn the mixture into jello and it will sink to the bottom. True, it will eventually attract and bind with the protiens that are causing your beer...

What needs to be said (pro and con), has been said. No solicitation without a vendor license.

I read love poems to my beer.

Cloudy like a wit. That said, ANY beer left in the keg at chilled temps long enough will clear. I once entered my "Your WITness" into a comp that had been sitting around for 6-7 months. Scored great on all aspects except appearance. "Too clear" they said. :D

Two silver medal beers on tap right now. (St. Louis Brews Holiday Competition) On the left a Blonde Ale pouring at 23 cents a pint. On the right a Vienna Lager that pushes at around 29 cents a pint. I'm good with the freshest of fresh beers at those prices.

Once fully bottle conditioned, the added carbonation should lend a fullness to the beer that was lacking in the primary. My primary samples always taste "thinner" than the finished product.