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Hello all. I'm pretty new to all this, my brother got me hooked a few months ago. We are now ready to start crushing our own grain. We would be in for (2) 2-row, (2) pale ale and (1) Vienna (for my nugget nectar clone).

Just cracked open one of the grapefruit variations of the sculpin. Don't think they are going to last very long. Great summer IPA. Gonna have to brew another batch soon. Cheers.

Brewing the grapefruit version this week. Unfortunately don't have any Amarillo. Gonna substitute Cascade. Also going to use my Hop Rocket instead of putting hops in at flame out along with the zest of one grapefruit. I will put the second grapefruits zest in the secondary.

Malt was pretty good. The initial taste was kind of like cider but finished ok. I had a bottle of My Antonia the other day and it does have a slight bit of bite.

Ok. I now have this transferred to secondary and gradually lowering the temperature. Gonna pick up a chest freezer tomorrow. Hopefully one I find on Craig's list and hook up a temperature controller to it. I know what you mean about abrasive. I sampled some before transfer. Had a bit of a bite.

This recipe looks really good. I'm gonna take a stab at it this weekend with a couple of tweaks to add more IBU's and ABV. Let me know what you think. OG: 1.082 FG: 1.020 IBU'S: 78.71 ABV: 8.12 SRM: 37.8 11 lbs. Pale Ale Malt 1 lb. Munich 1lb. Vienna 1lb. White Wheat Malt 1lb. Carmel/crystal...

Thanks. Got another week before diacytel rest. Maybe I'll save the Saaz for use in a Summer Wiezen I wanna try.

I have an extra 1oz. Is Saaz in my fridge. What do you think about dry hopping in secondary while lagering?

I brewed the sculpin using Beantown's recipe. This was my first ever homebrew. Turned out awesome. My brother now wants to brew it. I told him, lets brew 2 batches at the same time and I ill add some grapefruit to mine. I am also going to run the flame out hops through my hoprocket. My question...

I've used mine twice already. I kept mine upright and it worked great. As long as each level of transfer is lower than the next, you should be fine. I recommend adding a filter to the outlet valve inside your kettle. Especially if you are using whole hops in your boil.

Thanks. I plan on lagering between 6-8 weeks. Then bottle and condition for anther 2 weeks. The recipe I used was actually one I found on another site. I bought the ingredients before I found this forum. It has more pale malt than pilsner. I boiled for 60 min and continually hopped every 10 min...

OK. Brewed this yesterday. In the fermenter at 50 degrees. Gonna leave in for 2 weeks then diacytel rest for 3 days. How long should I condition for? Then what about bottling? Thanks

Thanks. Gonna give it a shot this weekend hopefully.

What was your mash profile like. I know there are several different and complicated ways to mash. Also what were your temps for fermentation? Gonna try and brew little different version of this. Thanks

How much yeast did you use for 5 gallon batch. My home brew store doesn't have WLP001, only Wyeast 1056.

What was your Mash profile and did you sparge? Also how long do yo recommend I leave in primary and dry hop for secondary if I am going to bottle? And how long left in bottle for fermentation? Thanks