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Why all the number crunching? At the end of the day, it's all about what tastes right to you. Let beersmith get you in the ballpark for IBU's, taste the beer, take notes, dial in the recipe with the next few iterations. If your IPA came out too too dry and bitter, try increasing your mash...

UPDATE: Two more weeks in primary fixed the beer! Flavors smoothed out, still estery, but in a pleasant way, no more hot smells/flavors. Glad I didn't give up on it!

I do a 2 day dry hop at 75 deg, set temp to 33deg 1 day, add gelatin next day, let sit two more days cold with gelatin then Keg. 5 days total with hops. I suppose I could cut out one of the gelatin days and reduce the the days down to 4. I get great hop aroma and flavor with this method! I used...

I recently brewed an IPA that was supposed to come in at 1.058 OG but instead came in at 1.067! The beer was brewed at a sponsored event where all the grain and hops were provided, but their crush was EXTREMELY fine, therefore bumping up my efficiency from 65% to 76%. I built, crashed and...

I wonder if I'm not actually getting fusels, but ethyl acetate... I just read that the ethyl acetate ester can smell like nail polish remover in higher concentrations. If thats true, sounds like this could be a dumper.

The yeast may not be the issue here, sounds like you could be mashing too high or letting your fermentation stall from getting too cold. For 10 gal of beer 1.050 or lower, your should at least be pitching 2 packs, preferably 3. Or you could just make a starter with 1 pack. Are you all grain or...

I've used the Brulosophy vitality method as well for my beers with excellent results. I just pull off 500ml boiling wort from my kettle 15 minutes in, cool it down, add 1 smack pack, let it sit on the stirplate for 4hrs. My fermentation's have taken off within 12hrs post pitch, regardless of OG.

Yes, I checked before and after, both were reading 1.011. I did notice some additional bubbling after the last reading, but maybe that's just CO2 coming out of suspension... I plan on doing a taste sample 14 days after the last one to see if the flavor has changed sitting on the yeast, I'll...

I'm sure I was tasting hop specks in my sample, but I'm pretty familiar with what that does to the flavor so I didn't mention it here. What I'm getting is a distinct hot aroma that's affecting the flavor. It's almost like the fruity esters are made of alcohol vapor, if that makes any sense...

The beer had a very aggressive fermentation at 12hrs post pitch and appeared to be pretty much done at by day 3 that's why I ramped up to 72 by day 5. I've used this same ferm temp schedule with this yeast before and had great results. Maybe I jumped the gun this time... If it did get too hot...

Hey guys, I have a mirror pond pale ale clone conditioning right now and I'm concerned with some off flavors. Mashed at 150F OG: 1.052 Projected FG: 1.013 I started my fermentation with a single pack wyeast 1968 in a vitality starter: Day 1) 64 Day 2) 65 Day 3) 67 Day 4) 69 Day 5+) 72...