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If you can find them for $50 it seems like it's a steal these days. I found a guy on Craigslist who had closed up a LHBS and sold me a couple for $50 each, no tax. My LHBS seels them for $80-90 I believe... plus tax.... That sounds like a pretty good deal, the ones I've seen new are $100+, I...

Good, that's easy to do with a bunch of hops at 15-30 minutes boil :rockin:

Depends on how much bitterness you want in the IPA. There are a lot of people who are big fans of the 15 minute boil Pale/IPA with extract. The basic brewing podcaster James suggests adding more hops to try to get to the bitterness level you would with less hops at 60 minutes. But you get more...

I think this probably has a lot to do with it, Pliney being one of the first well done double IPA's that was still very drinkable and had a lot of hop character. Now there are plenty of breweries doing these type's of IPA's, so it's not quite as unique. I don't think it necessarily makes Pliney...

Yeah that's definitely not something that happens everywhere. I know the San Diego breweries were pretty strict about the logos. However in Washington State and Vancouver, BC, it doesn't matter at all

I don't have experience with 1010, but a lot of the wheat specific yeast strains tend to produce a sulfur-y smell that can take a little time to dissipate.

So basically you're trolling him ;) :D I have read posts about how RM-MN talks about how he is able to only mash for 20-30 minutes and get the efficiency he's looking for. Not sure if he's mentioned lower boil times or not. But as well if he's only doing 1-3 gallon batches, it probably...

Why are you setting it at 35 psi? Just because soda should be super carbonated?

Happens every day to me. I drink an IPA and think "hmm, this is a little sweet", while if my wife tries it she exclaims how bitter it is. Black coffee also probably doesn't help much. But yeah, it's very possible to get acclimated to the bitterness of hoppy beer and simply not notice it like...

2 packets is more than enough.... depending on which Yeast Pitch calculator you use ;)

I would like to try out some more SMaSH brews, would love to get the characteristics of quite a few hops clearly in mind. One question from the picture https://cdn.homebrewtalk.com/wp-content/uploads/2016/04/SMaSH1-F.jpg , did you add any adjunct grains to these? I'm curious how you can get an...

After a few weeks of this in the keg, it's turned into one of the clearest beers I've made. It continues to be tasty too.

That's a pretty looking brew. I'm going to be kegging my own IPA pretty soon where I was going for dank and citrus, used large amounts of Apollo and Centennial. Where does the dank come from in this one? I thought both Mosaic and Nelson were fruity and citrus type hops. Love the name too, I'll...

And many more people leave the foam and don't taste any chemical flavors :D

Extract twang and scorching are two separate issues. I suppose I might not be an expert in either, I'm also relatively new like you, I've just been doing a crapload of reading and watching Youtube vids since I started :D You turn off the burner when you add the extract to avoid scorching it...

I know I mentioned burning the extract in my last post, but that's not the twang. Burning would cause, well, a burnt flavor. Also referred to as scorching the extract. The idea of adding the extract late is what Rush said basically. Remember that with AG you are converting sugars from...

Where's muh notes

Let your taste buds be your guide

Took this one over to the home brew shop for the owner who also runs a nanobrewery in his home brew shop to try out. His comments were pretty positive - very hop forward, what with the 4oz of dry hop in the keg. Good flavor, good color. His comment was he might add some dextrin or something to...

What about Maris Otter instead of 2-row?