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Actually forgot to mention that, my efficiency was darn good (my local LHBS really gives you a great crush). I think i remember I the OG was supposed to be 1.052 and I hit 1.064!! Attenuation was good too it got down to 1.012. Yeast was a 1 liter starter I made from the recommended Wyeast 1332...

I honestly think its all due to preference like i said, I DO NOT have a very refined pallet. I need strong tastes in my beer to get my attention. Someone with a refined pallet can detect subtle differences and a strong hop presence can cover up these subtle flavors

Its amazing how individual taste is. Last year when I started brewing I hated IPA's, my wife really hated them. However I was a Guinness fan and she hated that too. Only thing she would drink is a very bland lager or ale. Now? We both are hop heads, in fact we prefer then to almost any other...

Have 3 batches bottled, including my first AG effort. The IPA, a clone of Bell's Two hearted is awesome. However my all grain Caribou Slobber (this was my favorite extract brew last year) is basically tasteless. My wife has a much more refined palate and even she says its missing something...

I do something similar, when I'm sparging I take the first two gallons of runnings and put them on the stove and heat them while I finish my sparge, however I'm careful not to bring it to a boil. Since my boil kettle is only a little over 8 gallons I hate carrying it that full outside. When I'm...

So how do you think you oxygenated your IPA? Dry hop with whole leaf hops like the article?

Hey I'm all for crushing the "big guys" even if we get help from the hipsters.

I used a priming calculator for my first 3 AG batches, and I basically have 3 cases of flat beer. I was originally thinking it was too cold then I checked my notes from last year and was getting complete carbonation in two weeks in my low 60 degree basement using the amount of corn sugar you get...

My heater is a pellet stove that has a heat exchanger in it, so the top only gets warm to the touch, I'm gonna try sitting the IPA on it for a week. Should raise the bottles up to 75 at least.

Every style had a little different requirement but most of them i did around 3.0 - 3.3 oz of corn sugar. I'm gonna throw that calculator in the garbage I think and just go with 4.0 oz for everything.

Last year I had some really overcarbinated beer, so this year with my jump to AG I started carbing to style using this: http://www.tastybrew.com/calculators/priming.html Well I have 3 batches of beer (6 cases) that I did this way. The first is a Bell's Two Hearted Ale clone. After nearly 4...

No return for me, set up my W2 last year so I don't give the government an interest free loan every year. So my homebrew purchases come year round!!

Yes in fact it may be poisonous, fortunately I have an in home testing facility that will determine if it's safe to drink. I suggest you send me that stout for testing immediately. THANK YOU Sent from my SCH-I535 using Home Brew mobile app

Will bottle a chocolate stout today, samples of this beer have been yummy! Sunday I planned on brewing a bourbon barrel porter but I'm unsure if I wanna stand outside and do my boil in 15 degree weather. My guess is I'll brave it. My 1 liter starter is in the fridge ready to go.

When I got into beer making last year first extract batch was Caribou Slobber. My non beer drinking SWMBO loved it. Second batch was a bourbon barrel stout. She was hooked then. Now I'm into all grain and she became a fan of IPA's. She won't touch a big name beer tho only microbrew if we are low...

Last AG batch I did was am IPA with alot of hop additions (it was the Bell's two hearted clone in the recipe section) and for the first time i didn't use any hop bags, just tossed them in(pellet hops). Well the massive hop trub nightmare convinced me I should never do that again. So yesterday I...

Just got done with an AG clone kit from Northern Brewer of Surly Bender ale. Interesting day for sure this was my 3rd AG brew day. Some observations..... First off my supposed 9 gallon brew kettle from Bayou Classic was actually 8 gallons, wife was kinda mad since it was an Xmas present last...

I gotta admit when i read this i said to myself, "Who in the world wants to dry hop with Botulism spores?" :ban:

What I found works is to go about 10-15 degrees over my strike temps then dump it into my 10 gallon Rubbermaid mash tun, then close it up for 15 minutes. This gives me a good preheat (VERY important to preheat). It usually puts me close to my strike temps, then I dough in a couple degrees above...

Oaked porters and stouts are awesome!