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i would definitely not dump it before tasting it

Hey, Just a stupid question, i couldn't find the answer. Is an Igloo cooler air tight? Or will the co2 escape with the lid shut? I have 3 gallons currently fermenting in there

From 1.050 to 1.014 in 2 days seems like a perfectly normal fermentation process. Depending on your recipe you should see that go down a little more. You should leave it in the primary for a least a week

Hey friends, I've done a few batches now and the IPAs taste good. But I'd like to improve and make them perfect so I need your advice. I seem to be having 2 problems. 1/ I manage to get a lot of aroma. Usually I hop stand for 45 minutes at 170F and dry hop for 5 to 7 days and smells really...

I agree, but there are a few calculators out there (sean terril, beersmith..etc). That claim being able to determine fermented beer gravity using a correction factor http://seanterrill.com/2012/01/06/refractometer-calculator/

Just dump them in the primary for 5 to 7 days, cold crash 24 hours before bottling, then siphon to your bottling container without using a mesh bag. The pellets will just be down solid with the yeast cake

Your rain beer sure seems tasty

My fermenting wort readings are constantly off even with crystal clear beers. I measured 6.8 Brix on my last IPA, used Sean Terril and Beersmith's corrector and was expecting 1.008 (which seemed low). Sure enough the hydrometer reading was 1.012 (spot on FG). I only use the refractometer as an...

I thought Flameout and hopstand additions didn't increase bitterness though

Thanks for the advice, i'll cut the 10 minute and increase the 15. :ban: In terms of bitterness, will 0.1 oz for 60 minutes = 0.4 oz for 15? Or is it more complex

Hi :tank: I'm planning on brewing a 15 minute boil no sparge 1 gallon IPA tomorrow. This is something i have never done. I'm concerned of the hops schedule and over/under bittering. Please let me know what you think of the below schedule. 0.2 oz Mosaic @ 15 min 0.2 oz Simcoe @ 15 min 0.2 oz...

Full house

Thanks for everyone's great advice. I bottled my citra/chinook IPA (tastes like tropical juice) last night using less sugar 22g/gallon basis instead of 25. Will see how it turns out! Was about 55F when bottling and crystal clear amber color. Used a 70F basis for the priming calculation.

That's what my beer looks like when the krausen falls... yeast rafts and co2 bubbles Looks fine to me

Awesome! So what temp exactly do you imput? Lets say it's at 40F in the fridge for 1 day after fermenting for 20 days at 70F

Thanks! Gonna try a 15 min no sparge/no chill IPA this weekend using simcoe mosaic and citra :ban:

Well it was bottled cold so around 40F. That is my whole dilemma.. In those priming calculator do you enter the average temp during fermentation or the bottling temp? Everyone seems to be giving different answers Guess i'm just going to stop cold crashing..

If you just add more hops at 15 minutes (double or triple the quantity), could you reach the same levels of bitterness?

I was aiming for 2.4 As i mentionned, i didn't add the full 25g (disolved into boiling water of course). I siphoned the beer to a separate container (onto 60% of the 25g of sugar which i put in that container before hand) weighed it, then added the top off prorated amounted of remaining sugar...

Because IPAs are the best that's why