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When you see them stop and trade some beer for a couple containers...

Spinal Tap....I usually just say.."These go to 11" Heres the dialogue.. "You see, most blokes will be playing at 10. You’re on 10, all the way up, all the way up...Where can you go from there? Nowhere. What we do, is if we need that extra push over the cliff...Eleven. One louder." Oh...

I'm just curious why you decided against conicals? I hear a lot of good things about them.

That's awesome smiller. I can't tell you how much I appreciate that. Thanks to everyone else too. It's interesting that I get so many different replays on what to do. I guess, other than the science behind the brew, it's all going to come down to taste and experimentation. Im sure that no...

I didnt know that about the yeast...Ill pitch at 68. bobbrews by cups I mean containers not the measurement. As far as the type of yeast...I thought all those yeasts were best used below temps I could easily reach. Maybe Im mistaken, Ill research the yeast more.

Thanks for he input smiller. Heres my alternate hopping schedule below. Also is 30 min to long for the cold break. The water and sealed containers I use are always sanitized and boiled. Oh and your right about the hops....I forgot I doubled the dry hops...Ill change that in my OP. Alternate...

Disclaimer..This will only be my 5th batch... I had a thread going about an IPA recipe I was working on but wanted to start over fresh and get some other opinions and didnt want the comments in that thread influencing any opinions. I wanted to make something similar to DFH 90 Min IIPA. I don't...

Awesome...thanks Darkbrood. As long as I can get my brew done in time I'm in!

I am relatively new to brewing and have not yet ventured into all grain. This sounds fun though. Is it even worth entering a Partial Mash Brew? Im not expecting much.

I take 2, 1/2 gallon buckets. These buckets held Italian Ice. I sanitize them and add boiled water to them. I cover and throw in the freezer overnight. When It comes time to cool I take the buckets out, run hot water over the sides and the blocks fall right out. I got the brew to cool pitching...

Get a thermometer on your fermenting vessel. It takes out the guesswork.

Yeah Im just looking to make something similar that I know I will like and I can call my own. After checking out scottland's recipe I may use the Amber Malt. I think that will add a nice flavor. How does my new hopping schedule look? 90 minutes: .50 oz Warrior 75 minutes: .25 oz Warrior 60...

I agree...Probably going to go with 9#'s 2 gallon boil,5 Gallon batch...and I have no clue what grade Crystal. This is where my noobness shows. I just walk into my LHBS and ask for it. As for the yeast...again...its just what I have seen in a lot of recipes. I have been using WLP001 with happy...

Yeah Scottland is correct, I got lazy with my typing. I was going to evenly add the hops throughout....heres my schedule below...I was originally going to use additions of .75oz of Amarillo but I changed to .50oz. Am I that far off? 90 minutes: .50 oz Warrior 75 minutes: .25 oz Warrior 60...

Thanks for the advice..I appreciate it!

Brazen Head

Heres my second brew. Im going after a 90 Min Dogfish IPA taste with a hint of citrus, thats why I am dry hopping the cascade hops. All hops are pellets. Hows it look? Thanks! Malt Extract: 6# Extra Light DME Grains: ½#Carapils ½# Crystal Malt Steep at 155 for 30 mins Hops: Boil 90 mins 3...

...to make beer. I just drank my 1st bottle of my homebrew and it was so awesome. I was worried all along the way that I made a mistake. Either with my choice of ingredients or with sanitation or with bottling or with pouring. Well I have to say for those who are new to brewing dont worry. Beer...

Thats great info...Thanks!

I have had no repsonse to my question...Did I ask in the wrong forum or in the wrong way?