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Thanks for the advice. If I had been going for the 5 gallons, I would've done 3 oz at 5 min and 1oz dry hop, so your suggestion is actually closer to what I originally had in mind. Regarding more sugar/higher mash temp..."it won't improve flavor"...but do you think it will adversely affect flavor?

I have the ingredients for what was intended to be a reliable and hoppy 5 gallons of Maris Otter/Citra SMASHish (I use Magnum for bittering). However, I was wondering if I could stretch the ingredients in these troubled times to a 10 gallon batch of a nice session pale with the help of some corn...

I put it in a colander over my smaller kettle till about 15 minutes before end of boil. Give it a few lackluster presses with a saucepan lid, then dump the drained/pressed wort in there. Only issue is sometimes if my boil isn't vigorous enough (like if it's 18º outside), it kind of slows things...

I hear you. I think I'll go with 2018 hops from Yakima Valley. With shipping, 33 bucks is still pretty good for 3 lbs of hops.

Where'd you find those deals?

I'm noticing a few vendors having pretty great deals on their 2017 hops. I would think since these should all be vacuum-sealed, etc, they'd be fine. Is there any reason to think otherwise? For instance: $5/lbs for Centennial

I'm very close with two alcoholics who had to quit drinking (unrelated and decades apart) after their habits got into the 12-15 beer-a-day territory. Both of them, near the end of their drinking careers, said: 1. But I only drink (low alcohol) beer. 2. My doctor says I'm healthy. 3. I don't get...

Do you mind sharing the recipe? I've been wanting to do something like that for the winter. (Full disclosure, probably 40+ of my 55 batches thus far have been IPAs.)

I have about 40 22oz bombers that I'm about to recycle. A little dusty, but otherwise ready to go. Austin, TX 78704

In

You can also do a 1 gal stovetop BIAB SMaSH. I've done this a few times before with a pint jar of slurry, 1.5# of grain, and 0.5-1.0 oz of hops divided between 60 min and 0 or 5 min additions. You get your viable yeast and a (hopefully) drinkable experiment. The only downside is you have to wait...

I stack a couple cinderblocks on each side of my burner. Cuts down on wind but, more importantly, minimizes the chances of someone knocking it over. (not sure why photo uploaded sideways, but you get the idea)

Ha! Good one.

I've dumped 2 batches that were outright ruined (autolysis is real, folks), but I think I've only ever actively ruined a batch... Batch #6 (I'm closing in on batch #60) was a Stone Ruination Clone. I guess I didn't realize that it would be a big deal to leave it dryhopping for 6 weeks. Eau de...

Since it seems you're still pulling in suggestions, I'm going to suggest this trajectory... Get your kettle (and I would suggest going 15-16 gal instead of 10 gal...opens up your options) and do 1 or 2 batches BIAB. If you decide you want to take it further, buy a cooler and build your mash...

I've had a few I've liked. Oasis Meta Modern Session IPA comes to mind. Regarding nomenclature: whether it's a marketing angle or not, I don't mind the term "session IPA". Technically correct or not, when someone says 'session IPA' I know what they're talking about. Similarly I don't...

I think I've posted it elsewhere on HBT, but it seems to fit this topic, so I'll post this technique here. What I've been doing for the past year or so is using one-gallon batches for SMASH experiments AND starters for my next 5 gal batch (got the idea after reading an article entitled...

Panthers 31 (based on likening this matchup to Super Bowl VIII) (Edited to add: ...or more accurately, picking the scores from the Super Bowl the year I was born.)

22oz almost exclusively, but I have probably have around 20 champagne bottles that take the 29mm caps.

Just throwing in my 2 cents...I've never gotten that low w/ anything other than brett or champagne yeast, and in those cases fermentation was months, not days. Definitely an unusual case here.