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Let it ride, it's probably fine.

Nothing homebrew related for Christmas, suspected I'd get some kegging stuff but got a soundbar that I had wanted anyway. My birthday was a couple weeks ago and I got a refractometer, though.

ESB malt is similar to British pale malt, and will be more flavorful and a bit darker than the standard two row. The blonde will be a bit darker but it'll still be a blonde with a deeper gold color. The Red or Porter will be particularly good with it as opposed to standard 2 row, in my opinion.

Just finished brewing one with Centennial, Simcoe, and Citra. The Citra is obviously typical for the style, but I'll get some dank, pine, and floral characteristics from the other two to temper the fruit salad character of the style.

For BIAB, you may just need to get a bag. If your kettle is 5 gallons, you can do 2.5 gallon batches without any issues, especially if you're only doing it on an electric stove. I do 2.5 gallons myself due to my stove, but I find it's a good mixture of not too big and not too small that it's...

Planning to brew a New England IPA in a couple days. It's gonna be 100% MO, around 7% ABV, 130 ppm Cl and 77 ppm SO4, with Centennial, Simcoe, and Citra. Also Nottingham, which I know isn't typical for this style, but it's what I have. I'm trying to get down a low-oxygen bottling process...

I think the multiple bittering additions are wholly unnecessary, but I bet this beer tastes great. I'd just pick one bittering addition and adjust all hop additions to fit my desired IBUs.

I would imagine the increase in extract would be negligible. It is common to achieve better efficiency through the use of a mash out process though, but this may have more to do with increased stirring/distribution of enzymes in the mash and some alpha amylase activity that you wouldn't normally...

That's a pellicle from some sort of contamination, but it is completely safe. If it tastes good, I'd just go ahead and proceed normally but follow with a strong cleaning regimen for any equipment touched by the beer.

@TxBrew Here is a picture of beer. I do not remember which beer it is.

Used 8 oz. of D-180 in a 2.5 gallon Dubbel that attenuated high enough to be a Dark Strong (~8%). Was delicious. For five gallons I bet you'd be safe using a pound, but I think 2 pounds would be overkill.

If you think about it, it's basically a small growler, which can have problems. That being said, I've reused kombucha bottles for kombucha and they carbed very nicely and there weren't any explosions. I would imagine the same will be true for beer. Another consideration is that the bottles are...

New hop schedule based on suggestions, IBUs increased to just shy of 30 and the Centennial at 20 min. should be more of an accent to the flavor to let those EKGs shine. And removed Crystal, just because. 0.5 oz - Centennial, Type: Pellet, AA: 10, Use: Boil for 20 min, IBU: 25.39 2 oz - East...

Was considering it, but I think all the hops in the recipe would compliment each other really well. The style often has a bit of American hop character as well. I might try just Goldings and tweak as I go though.

I've seen that this style exists for a long time, but didn't really look into it until recently. I love the concept of it and thought it would make a perfect house beer. I tried to stay true to style guidelines, but probably went a little overboard on the hops. The combo of hops sounds amazing...

Looks delicious. Don't have much input honestly, except that I might dry hop with an oz. of Sterling.

So I'm gonna use a packet of Belle I already have for this, and nail down my recipe over several generations of that one packet. I'll introduce the 3711/Brett blend when I have my final recipe settled and hopefully remember to report back to my thread when I finally do. This is what I'm gonna...

Silly me, I misunderstood from just taking a cursory glance at what a solera is. This is a really intriguing idea, and I may start doing it when I get the motivation. I'm leaning towards just trying it because of this, but interestingly, the FG of the last batch of our flagship saison is...

I've never heard of that before but that's a really cool idea. Unfortunately I'd still have to buy myself yeast on the regular (and by that I mean every 5 batches).

This is pretty much what I'm trying to figure out. The dextrins and starches leftover should contribute to the remaining gravity points after a sacc fermentation, I think. So if I can assume Brett will take it down to 1.000, it should be as easy as waiting for the gravity to hit a certain number...