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I did brew this but closer to tamoore's recipe. I did 2 oz dry hop with 1oz in the bottling bucket for a few hours...the hop aroma and rye spice balance perfectly. I'm not a pro beer taster but I do want to do a side-by-side. My recipe and notes are here...

I say go for it! I am, and I'm in the same boat as you. I've pitched a 1/2 gal starter of WLP810 into what is otherwise a pale ale with Hallertau hops. I put the 6g carboy in an 18 gallon tote filled with water, on my basement floor. No ice additions, but I'm thinking it's fermenting around...

I respectfully disagree. Ask a commercial operation and hopefully (usually) they will say the most important factor in brewing beer is sanitization!! If you are like me you will have or already have been brewing for a number of years and over time even the degradation of hoses, buckets, etc...

If I were you, I'd rather not leave something in primary for 6-7 weeks unless you are lagering. Not only is it on yeast cake, but various trub that may contribute off flavors (hey, there's a chance). So, if I were you I'd rack to secondary like chaydaw mentioned then let it sit for a few...

I'd stick with the pacific NW hops for a citrus aroma, and stay away from earthier more resiny hops.

I've done this without ill effect. However the safe and clean way would be to wash it all. Which you could pretty easily do.

Reading this and many other threads about lager yeasts and brewing lead me to think that a sticky regarding different lager yeasts, fermentation characteristics (slow starts), and various fermentation methods (Diacetyl rests, etc.) would be very helpful. :) OR maybe there is one and I've...

Just to clarify for the noobs including me let me be very descriptive of my process (first time): I'm using iodophor to test conversion on a mash of mine (shooting for OG of 1.050). It spent 20 minutes at 130degF for protein rest and now has been at 150degF for 45m. I put 3 drops iodophor...

Love it, the wood looks really classy. What did you do before, just use hoses inside the keezer? I need to move in this direction but don't want to go all the way at first .... need an intermediate step.

Too bad this is perfect for prezzy day.

Ya i suppose so. If it was, and the beer tasted good, i would likely drink up and ask questions later. BUT if the taste was off even a little i'd suspect infection and any kind of deposit in the bottle would only add to my suspicions.

Good call.

I happened to have a chance to try a "peanut butter cup stout" last night!!! Brewed by Odd Side Ales: http://www.oddsideales.com/main/ The stout was very stouty in most regards except the tail end of the flavor was a rush of peanuts. I'm not sure how similar it is to eating a peanut butter...

That's my suspicion from the start. So many folks recommend a week for dry hop that I was skeptical that it was too long, but maybe it's just my preference/pallet.

I recently read papazian's first book (a little late!) and he mentioned that unsanitary brewing will affect of the flavor of the beer of course, but sometimes it's hard to tell if your off flavors are from slight infection or something else (like a crappy recipe!). He mentioned that a good...

When you say "go pro" I imagine you are talking about doing this full time. I would get the biggest brewing vessel/system my $ would allow. However I would go for several smaller fermenters if possible. You can always brew a smaller than capacity "experimental" batch in a large system...

Yes it would be perfect. I have a canister filter that was used for my fish tank, but I think there would be a pretty big loss of liquid and the tubing diameter is way off. Too much work, and also kind of gross :cross: I'm almost ready to bottle. I will either a) put the 1 oz leaf hops in...

What I think is missing from a true liquid peanut butter cup stout would be the salt of the peanut butter. That's what makes RPBC so delicious! I doubt you will want to add salt to the beer, but perhaps eating some salty peanuts and drinking this stout will be as close as you can come. I love...

Disagree with fermented honey creating a harsh hangover. Typically that's more the drinker than the drink as diggie points out. The honey will not contribute it's flavor to an IPA, in my opinion. It will ferment out dry. If you are lucky, the aroma of the hopefully unboiled honey will peak...

Regarding cold pressed coffee, I've tried that on a stout and felt that the results were disappointing. I like STRONG black coffee and was hoping to get a little more out of the grounds and into the flavor/aroma of the beer. You made me re-read the bjcp guidelines for american and english...