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Update Everyone from my family to friends to strangers who I just met (yes I offer beer to strangers for taste tests) liked this beer. Everyone commented on the grapefruit and no one on the sweetness. It got better with Ike but if I had to do over I would defiantly only change the hop...

Who wants a bombers? Send me your addy and I will ship inside US. Maybe it's all in my taste buds and I need a second opinion. Please taste it sober though and give me an honest review..:)

Laguintas sucks imperial IPA is 1.085 at 63 Ibus. It's great. I would think it would have the same problem right?

I recently brewed the following recipe and I am looking for some help on troubleshooting what seems to be a sweetness issue with the beer. It's very slight and may actually be the hop flavors but I just wanted some others experiences with brewing with simcoe. Here is the recipe Batch Size...

Ok so I just about have finished off a couple cases of this clone. It's freaking awesome! I followed the op recipe to the T except for 2 lbs of 2 row instead of dme and fermented for 25 days. Fg was right at 1.020 on this one. Lots of mouthfeel from the oats that faded a bit once I carved this...

1.048 og 8lbs maris otter 1lb c10 ( wanted c40/60) .25 chocolate malt 350 L S04 @ 68 O2 with wine degasser for 45 secs Mash @ 152 for 60 10 days at 65 1oz of challeger 60 mins .5 fuggles at 30 .5 fuggles at 5 Fg 1.018 Aged 2 months Taste is ashy nothing like a sweet nut brown. Should this...

How are these carbing up?

How are these carbing up.

Both these beers ended up carbing up fine in the keg after a couple weeks. They ended up tasting great even though they finished high. The sweetness that I noticed before on the bitter has subsided with time and has been offset somewhat by the dry hopping I am doing in the keg. Neither beer is...

Does it really matter what hop varietal you use for buttering? Since you are going for buttering vs flavor or aroma with 60 or 90 minute additions can't you use the cheapest option available?

What do use for fermentation vessels? Do you move to secondary? Can you use a 5 gallon bucket or would you have too much headspace?

Also about the yeast with the recommended pitch rates and typical size of liquid yeast at 50 million per batch you would probably be right on with half a vial considering a normal brew with starter requiring 250 mil or more would need a starter. Have you ever done a starter when doing say a 5...

Thanks for the reply. What about time to brew from start to finish. Obviously the boil will take 60 mins or so but what about the mash. With the smaller volume do you still do 60 min mashes or just until conversion. What about time to get to a boil and cool down. That must make the overall brew...

What's the best mash tun size for 1 gallon all grain brewing? Do you typically save the yeast left over from a pitch or divide over batches?

Sorry need to clarify. I did aerate with a drill and wine degas wand for 60 seconds each. I added a tsp of yeast nutrient to the boil. 64 deg for whole ferm cycle 2 weeks.

I recently did two similar all Brian brews both used so4 yeast. Both were about 1.050 initial gravity. I mashed both pretty close to 154 for an hour with a no sparge technique collecting all running a into the kettle for a 7 gallon boil for 60 mins each. My question is in regards to their...

You should be fine. Just remember to keep oxygen out of your keg as much as possible during initial transfers. That will keep your beer from stalling and going stale. When it's in the fermenter it's not as much an issue since the yeast eat the o2 and push out a lot of co2 that blankets the beer...

Made this about a 5 weeks ago. Turned out really good but you are right about alcohol warmth. I fermented mine at 64 degrees for two weeks and then bottled. At bottling it was very malty and tasted a lot like strong toasted bread...typical of marris otter. I actually split my base malts between...

I ended up replacing all tubing with high temp silicon and replacing zinc washers in mash tun with SMS washers. Also used campden tabs on last 5 batches. All turned out really well. Didn't detect any off favors in a variety of fermentation temp ranges....52 to 72 with s04 or us05. I really think...

Absolutely. I would at least carb it enough to ensure you have sealed the keg from exposure to oxygen. Most people recommend applying some gas 10 psi or so and then purging with the pressure release valve or gas in valve (pin lock) to ensure you don't have any o2 on the beer while it conditions...