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I am in the middle of an IIPA as well. It was racked to secondary this past monday. the original gravity was also 1.093 and stopped at 1.020. At racking, the taste of alcohol was very present so this is going to need a little time to mellow out a bit. My new plan for dry-hopping is to leave...

"leapdog: Where did you get the 2% figure?" Right on the bottle of 3 philosophers i believe. it says right on it 98% belgian quad/2% cherry lambic. could be mistaken. i will be searching out the lindemans when i brew this early next month. i have settled on a different grain bill. the...

Yeah, my bad. Totally got the two Sam Adams beers mixed up in my head. Thanks for that. So I will add some special B. What does that contribute? Also, any idea on ferm temps?

going to try and brew a 3 philosophers type beer. belgian quad with 2% cherry lambic og 1.096 fg 1.010 abv 11.5% ibu 26.2 grain bill: 12# belgian 2-row 2# belgian pils .5# belgian aromatic 3# belgian candi sugar, amber hops: .75oz hallertau 8%aa 60 min 1oz saaz 7%aa 20 min...

When you wrote "I love tha p*ssy", were you thinkin of danglin your dice all over Lances forehead?

I agree with all of the above... although i guess i missed the free shipping when i ordered my barley crusher from them two weeks ago, i ordered it at 2pm on a tuesday and it was on my doorstep at 11am wednesday. i was amazed with that turnaround for the flat-rate shipping option, especially...

US 2-row. just the american version of maris otter.

i am trying to organize a mini-bulk hop buy with some brew friends of mine to make this happen. we are trying to get about 5-6 diff kinds... not sure i can get enough going for more than that. if so, we are going to stick to a clean, bitter (magnum) some cascade/centennial, and then a few more...

I mostly enjoy pale ales, ipas, and stouts. i definitely would like to have some flexibility, and i guess am trying to find the balance between have too many kinds and not enough of anything to really use it in a style. the above all great suggestions, thanks. to be honest, i haven't had much...

Already had my pale ale, dry-hopped red, and now i am working on a 3 Philosophers! Love that stuff... it makes any occasion special :)

Ok, brand new to the exciting world of the barley crusher. I am now looking into what type of grains I should have on hand. I don't want to immediately go wild and have like 10 different specialties sitting around. I am obviously getting a sack of two-row and am looking for suggestions to...

I am making an Imperial IPA and was planning on using a pound or so of corn sugar to try and dry things out a bit. Here is the Grain Bill: 14.5# 2-row 2# Crytal 40 1# CaraPils 1# Corn Sugar My question is when to add the corn sugar. I have read people adding it during fermentation just...

Ok, old topic, but new question. I know many people have brewed away from home and then transported the beer back. I am thinking about brewing at a buddy's house (1.5hours away) and then heading home. When in the process should I leave? After pitching yeast, or before? any other things i...

That's exactly the way i look at it...which is why my general idea is to get the friends to come over and help a bit on brew day. Put them to work doing the things you don't need to do like sanitize, or bottle a batch. Have them bring over some brews and food to drink and eat while brewing...

i just pitched the tube. is it not enough for this style, or in general with all liquid yeasts? my temps should be fine. if anything, it was on the warm side to start with and for the past two weeks, it has hovered right between 65-70. should i drop in some dry to finish the job? if so...

Hey all. Brewed a whit just shy of three weeks ago using WLP400 Belgian Whit. The fermentation went pretty much as planned with plenty of activity over the first 3-5 days. Things relaxed after that but the krausen has yet to drop. i have been rdwhahb multiple times over the past week or so...

I made a gingerbread beer this past holiday season that i think came out pretty well...one of my favorites that i have made. i used a generous amount of brown sugar and cinnamon. for the ginger, i used crystallized instead of fresh and put it in the secondary...none in the boil. not sure if...

i understand the idea of washing the yeast before pitching, but what if you are using it for the same exact beer (or at least the same style with a slight variation?) i am going to be starting a house pale ale and want to have it as my experiment beer to make sure i can replicate procedures and...

if you want your beer to have orange flavor, why not just use orange peel?

11,133 + 5 = 11,138 gallons