Search results

Did you do your deep clean before or after these beers? If it was after, I wouldn't be shocked if something oily was making it difficult to get decent head retention. If it was before, then some residual soap or cleaners could certainly do something like this. The fact that it went away...

Interested to see how this turns out...

I'd also vote for letting it go and just bottle as is. I typically get lower FGs than beersmith calculates on every batch and while some of them might seem watery when they're warm and flat, they don't seem that way at all once they're carbonated.

8820.5 +5.5 gal all-simcoe IPA 8826 Thanks finsfan. The moment I posted I realized my browser had kicked me to the bottom of the wrong page.

8468 +5.5 gal APA +5.5 gal Tripel 8479

As suggested above Avery and boulder beer are both awesome. Depending on how much time you have, Fort Collins is only an hour from Boulder (and maybe even on the way depending how you come through CO. A stop there would let you check out New Belgium and Odell, both are excellent.

Short of sending your beers to a lab, there's no way to be positive what your IBUs will be. Even beersmith has 3 different options for whose equations you use for IBU calculations. They can have a remarkably wide range. I don't know the formulas myself, but one of the other options might line up...

Even though spending the money is a bummer, the stainless stuff will last forever and you can carry it over onto future builds. Sent from my iPhone using Home Brew

+1 on the stainless perlick faucets. They're wonderful. Sent from my iPhone using Home Brew

If you haven't used it before, wyeast 1272 fermented reasonably cool can make some really great pale ales. It contributes some yeasty fruitiness that goes well with the American hops.

I drink both ranger and rampant on a very regular basis but I live minutes from the brewery so I know they're always fresh. I've never experienced those sorts of flavors (though I definitely know people who aren't huge fans of the beers). My guess is you got some old/poorly stored bottles. I...

It depends on the style, but 8 psi sounds a little on the low side to me. At sea level, most of my beers would be carbed to about 12 psi. Are you carbonating a room temp or a serving temp keg? Leaving a cold keg on 30 psi makes me nervous so I normally set it to serving pressure and rock the keg...