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Just a quick update on this recipe. I ended up cutting down the cyrystal and honey malt by half and ended up making this a Passion Fruit IPA and racked onto 3lbs of passion fruit puree as well as my dry hops for 7 days. The nose is completely passion fruit and very tropical which is what I was...

5 of IPA and 5 of Cider 22,401.5 + 10 22,411.5

Yep. What he said. The higher temps is likely what did it and it also sounds like you pitched too warm as well. Temperature changes can have a dramatic effect on the end result of the beer. The single best improvement you can make is some sort of temp control. As you may have read before, a...

Generally, in beer recipes, the time you see marked next to boil additions is the amount of time you need to boil it for. In the recipe you are using, it wants you to boil those hops for 45 minutes, which would be at the very beginning of the boil since the instructions call for a 45 minute boil.

I took a quick look at the recipe online and it seems reasonable. What is is saying that if you are doing a 60 minute boil, you would add them 15 minutes into the boil, thus boiling the hops for 45 minutes. This is essentially a bittering addition and not a flavor addition.

Thanks for the input. I'll definitely remember that as I am completely new to creating my own recipes. I do plat on picking up 'Brewing Classic Styles' in order to give me a better understanding of the different base malts and specialty grains and how they can be used to get a certain effect...

I'm with you on the thicker IPA style. That's hopefully what I will end up with. I enjoy the maltier IPA's and not just full on hop bombs that have been popping up recently. We will see how this one turns out. Either way it will be tasty and I should be able to find some one to help me drink it...

Thanks for all the quick replies! I had been reading about some recipes that don't even use crystal at all in their IPA's but I do like the malty sweetness it brings. So I think I will back it down to 1# and .25# of the crystal and honey malt respectively. Would mashing lower say 150 help out...

Hey all, Just wanted to get some input if possible on a grain bill I have for an IPA I plan on brewing this weekend. The grain bill is as follows: 10# US 2-Row 2# Crystal 40L .5# Honey Malt I have been doing some research on the subject and am now wondering if I should cut down the...

dang, beat me to it! :p

If it were me, and assuming the FG has been stable over the past 3 days, I'd still give it at least one more week. The yeast are busy cleaning themselves up and will then begin to drop and you will get a much clearer and clean tasting beer by waiting.

What temperature water did you re-hydrate with? Assuming it wasn't crazy high, you should see fermentation starting here soon. Just relax a bit and read this thread here: https://www.homebrewtalk.com/f39/fermentation-can-take-24-72-hrs-show-visible-signs-43635/ your beer should be just fine :mug:

I recently did an Oktoberfest as my first lager as well! I definitely agree with all that was said above especially about the starter. It needs to be at least a gallon. While a triple decoction certainly stays true to the style, they do take a good while to complete. Instead, I opted for a...

+5 SLIM's Blood Orange Hefe 20867 Gallons

Volunteered last night with the guys from MadTree Brewing here in Cincinnati on a canning run of psycHOPathy. Man I'm sore but it was a good time. Today I'm brewing SD_SLIM's Blood Orange Hefe. Mashed in about 30 min ago.

Mashed in about 30 minutes ago. Doing SD_SLIM's Blood Orange Hefe. Did the extract version a few months ago and it was delicious. Trying the AG version now. Can't wait to try it!

In!!

REEELAAAAX. It's gonna be alright. It's certainly possible for fermentation to end fairly quickly especially if you pitched and fermented a little warm. According to the S-33 spec sheet, the yeast can ferment anywhere in the range of 54-77 degrees but its optimal range is 59-68. So since it...

I've been brewing 6 or so years now and I still get excited when I get downstairs and see the airlock bubbling and krausen beginning to form. Welcome to the obsession :mug:

Just took my first FG sample and started my Diacetyl rest and came out to 1.014. Gonna be some Potent stuff! But my word did it taste fantastic. Great malt body with a perfect hit of hops and really no taste of Diacetyl but hey, the rest can't hurt can it? After a couple of days I'll rack to...