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You can do that but the temp ramp needs to be slow and you have to mash for an extended period of time. What you are talking about doing is basically the same mash process as Bud Light. If you raise the temp too fast you are going to denature the enzymes and basically get awful efficiency. You...

+1 to take a gravity sample and see where you are at. If the lacto took off it may be possible that it has enough of a population to keep the yeast from being able to get a population formed. pH may also be a factor but you should be able to taste that in your hydro sample in the form of an...

Personally I say RDWHAHB. That is not a lot of plastic and even if it completely melted in the beer I don't think it would be enough of anything to kill you. Still I would proceed with caution just in case. Sample the beer along the way and see if it tastes off or not, and the first time you...

Usually the skunky smell comes from the yeast producing sulfur like smells that are not too pleasant. The good news is that the smell will age out of the beer just fine, so give it some time to age and the smell will go away.

You are very welcome. That right there looks pretty tasty to me even if it does not come out as a perfect clone, I think you will enjoy it.

I am hoping I can help you out a little bit on the recipe though I have never tasted the beer your trying to clone. First off nearly all of your color in Black IPAs comes from the Carafa III so I would use Light LME and DME instead of the Dark extract. If you steep 1 lb of Carfa III and 1 lb...

+1 to this, especially have a homebrew part.

There is nothing inherently different brewing with BIAB vs traditional brewing other than the processes. Using Carapils/Dextrine malt is just pretty common among people when building beers to give the beer body without adding a lot of sweetness or color. Now in some styles it is very common and...

You can use any hop that you want in a stout. Generally people stick to more earthy types like Kent Golding or Fuggles, but if you want something totally unique then go with a nice citrus hop like Centennial.

Yeah we have lots and lots of people do exactly what you do. Heck even people that do not shop with us have recipes saved in the brew builder. The public shared recipes are a fraction of the total recipes that are in the database. 3984 shared and total recipes in database >25K

You can if you want that is the beauty of home brewing. Decoction mashes brings out a lot of malt flavor in a beer so just know what you are getting into before you start to do it on your IIIIIPA hop bomb you want to brew ;) Also you don't see too many people doing decoction mashes on a home...

This should be pretty easy to PM. I would use 2 lbs of 2-row along with the specialty malts and flakes. You can get a larger straining bag and just do it on your stove top without much trouble. It may be hard to sparge so your efficiency will be low but that is nothing to be worried about...

I would oxygenate the beer at whatever temp is easier for you. If it is not a big deal to do it at 45 then give the beer some more o2 at 45. The most important thing with a lager is to get your pitch count right so you have enough yeast to do the job. Even lager yeasts are happier at higher...

Second or third or fourth the suggestion of just splitting the batch. That is what I do when I am brewing. Plus you can have more fun with the beer because you can do things like add spices, flavorings, dry hops, and different yeasts and still have your control batch to see how those things...

As you have already figured out there is nothing to worry about. Just for future reference RDWHAHB should be your motto especially when you are just getting started. Even if your beer is infected there is nothing you can do about it for the most part. Just let it ride and give it a taste test to...

If the beer is already over carbed then that will not help that much. When trying to lover the carbonation levels you can shake the beer up and burp the keg to release the co2 from solution to get the carbonation out of the beer first. Do that a few times with no gas line hooked up and then let...

With the FWH you will have a nice hoppy beer without a lot of harshness to the bittering. Looks just fine to me for a SMASH beer. Although I typically like to use a very clean fermenting yeast like US-05 when doing a smash but the S-04 will work fine, it just produces some more esters than US-05.

I think your issue may be that the yeast do not like to just be thrown into a 8.6ish% ABV environment. You can probably still salvage the beer by making a starter and letting the yeast build up some tolerance to the alcohol before re yeasting the beer.

IPA lover usually start out as pale ale lovers looking for something more out of the beer. If you do not like the bitterness of an IPA then just stick to APAs until you hit that point where the APA seems a little tame for your taste. Same thing applies to malt forward beer lovers. Not everyone...

Coming in late to this and sorry but I did not read your other thread but here are some general tips that you can try if you have not already. Excessive foaming is caused by CO2 escaping rapidly from the beer. This is caused by: 1. Temperature change of the beer 2. Pouring with excess pressure...