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Man, these mf'ers really need to get their **** together. Head brewer says one thing, manual says something different and then support staff says something else. Brewing a batch of Stingray IPA right now, going to try pitching just 1tsp of yeast and then ferment at 68*, then probably (havent...

Dang, rough crowd here! Thanks guys :D

That's actually quite helpful, thanks for posting that! I like how she pretty much admits that the provided instructions are useless. I've half a mind to try and get store credit/refund for the 2 batches that were ruined because I followed their instructions...

Anybody have a 1 gallon recipe for a NE style IPA? Extract preferred. I can find lots of recipes out there, but I'm having trouble scaling them down :(

I started out looking at that option as well, but eventually decided to go with a chest freezer for the following reasons: - Size. Typical wine fridges will only hold 1 keg. Often some modification is required in order to make this happen. - Temp range. Temps are fine for fermenting, but a...

I've used distilled water in all 4 of my batches. If the next batch is as bad as these last 4, I'm going to try a switch to RO water.

I'd wait the full 14 days just to be on the safe side, it wont hurt anything.

I'm quite familiar with yeastiness...in fact I kinda like the taste of it, believe it or not! I had a couple more glasses last night and I'm definitely picking up on a moderate butterscotch smell and taste. Not as pronounced as the last batch, but it's still there and noticeable. As an...

Maybe your caps didnt have a good seal, that could be why the bottles never really carbed up. The gas just escaped off into the ether...

I racked on the 2nd, it was a Monday. Another data point: my previous batch was the Pliny clone. I left the dry hop charge in that keg for over a week, still got 0 hope aroma or flavor. All batches have been using standard fermentation, that fast ferment stuff is some weird voodoo and I dont...

There was 24 hours between racking to the 2nd keg and when carbonating began. In that time temp was dropped from 68* to 36*f. The beer is quite clear, it's a nice light copper color. It looks like an IPA, it just doesnt smell or taste like one ;)

According to my notes I pitched yeast on 12/19, added the dry hop charge on 12/30 and then started carbonating on 1/2. In checking my notes, I see that I tasted a small sample (approx 4oz) of the slurry from the bottom of the fermentation keg and noted that it did have some hop aroma at that...

Finally got to try my 4th batch last night and the results were disappointing yet again. I brewed the "Deaf Turtle" IPA and it has off-flavors that I cant even identify. It's not undrinkable, but it's pretty close and definitely not something I would serve to anybody. It has zero hop aroma or...

Kinda. Picobrew sells 2 different machines: The Zymatic and the Pico. The one you're talking about is the Pico. The Zymatic makes 2.5 gallon batches (I think) and you can use standard, off the shelf ingredients purchased from whatever vendor you want. The Pico uses the prepackaged PicoPaks.

Max out on 2row and citra hops. There ya go, a simple SMaSH recipe...

One of the most important things that new brewers - and I include myself in this group - need to learn is patience ;) Brewing is supposed to be fun. If you're stressing about it, you're doing it wrong.

Agreed. That hazy batch looked delicious and I would have drank the f*** out of it. I'm thinking of picking up some Belma for dry hopping now.

Stop thinking about it so much. Leave it in primary for 2 weeks. If you're in a big ole hurry, take a gravity reading after a week or so. Take a 2nd reading 2 days later. If the readings are the same, you're safe to bottle. Me, I just let beer sit in primary for two weeks, then rack to a keg...

Grain and hop selections are very limited right now. Hopefully that changes. Once they expand that, it should be a pretty cool option.

Looks good.