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I was coming up with more like 143 IBU and 1.048 also, he said he wanted all hop aroma and flavor. This is a bitter bomb.

If you’re shooting for all hop flavor and aroma as you stated in your OP, I’d def pull the 20 minute addition, and probably also the 10 minute addition. 4 ounces is a ton of hops in a low gravity 2.5 gallon batch

Without doing the actual math...That’s seems like a staggering amount of hops, especially for a 2.5 gallon batch of what appears to be a pretty low gravity beer.

I’m in.

That’s actually not quite what I said, unfortunately much like listening, reading comprehension skills seem to be something few people excel at these days. What I said was that I am borderline neurotic about doing things from scratch, and that because of that, extract SEEMS like cheating to ME...

I use a bladder filled with CO2 attached to my bung so that the suck back is safe.

Hmmmm....a NEIPEisbock? Has this been done before?

We had our run, and it was glorious . <iframe width="560" height="315" src="" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe> But, I don’t think the Blues will need to fear the Hawks again anytime soon.

I’ve brewed about 70 batches in my “career”. Every one of them all grain, never used a kit, and I only used a recipe for the first 5. When I’m making a new style for the first time, yes I read a lot of other people’s recipes, and the JCB guideline, but then I piece together my own recipes. I...

My normal cold crash vessel is short on space right now. It’s 29F outside, forecast to godown to 24F overnight. Beer is about 6.3%. How long can I leave it outside without risking freezing?

Add me to the list of guys that have never brewed an extract batch. I just have a thing (my wife considers it a personality disorder) about doing things “from scratch” or as close to it as possible. I read Palmer’s book, and decided immediately that I’d be skipping the extract portion of the...

Sanitizing and Sterilizing are definitely on different levels, but I’m pretty sure pasteurization and Sanitizing on on par with each other.

Sanitizing doesn’t require boiling temperatures. Pasteurization happens at like 170F

Shush....don’t give anyone ideas

Better to beg for forgiveness than ask permission.

Why would you need to pump boiling liquids anyway? I just brewed my first Foundry batch a few days ago. I felt a little clumsy dealing with a new process, but all in all, it went well. The wort cooled with the chiller to my 170 hop stand temp in less than 5 minutes.

Just bought an Anova...bad timing.

If I’m ever desperate to save 15-20 minutes, maybe I’ll give it a whirl.

5 years

I haven’t bought Doritos or anything like them in 20+ years