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Safale US-05 which i've read all kinds of numbers on it's attenuation but 77% doesn't seem too bad. I guess I'll let it condition and see how it turns out but i'm not liking the initial taste

First time brewing a DIPA...OG was 1089, FG 1019...recipe predicted 1015 and when I took my first hydrometer reading before cold crashing it looked to be 1015 (I must have misread it or wrote it down wrong). And yes before you ask I adjusted the hydrometer readings for temp. I just racked it to...

Doesn't answer my question but I don't think it's under-hopped, the Summit is high in AA, it alone contrinutes 68 IBUs (of a total of 111). I was probably going to do 2.5-3 oz of dry hops and then taste it when racking and see if I wanted to kick it up anymore

This is my first time making a DIPA and I actually slightly overshot my OG so it's gonna be a whopper (9.75% predicted ABV). It's been in the fermenter since Monday and once it got going it really took off. I'm still getting a bubble in the airlock every 5secs so the yeast is chugging away at...

In this case that's not a concern since I overshot my OG a bit and it should be pushing 10% ABV, so a little dilution would not be a bad thing, even though it's a DIPA Because of the oxygen in the water? I'm not sure the chemistry works that way that it would separate out? I was thinking it...

I love dry hopping but I hate a lot of the crap that goes along with it. Some folks I've chatted with have had success steeping a hop tea and then adding to the secondary or keg when racking. Anyone use this technique regularly? What temperature do you target? I know for whirlpool I typically...

How do you do your transfers then?

Wait, it's just a tea of hops or something? No beer? No alcohol? WTF is the point? That's like eating fat free BBQ or something, it's just wrong

I agree with you, a session should be under 5%, somewhere in the 3.5-5% range IMO. But I too often overhoot the mark with them. I was brewing a Sessionable Saison just recently with a yeast strain I've never tried (WLP 590) and man did it perform. I was anticipating somewhere in the 4.5% range...

Meh, it's like writing music. If you really think no one's ever written the same little riff on guitar then you're delusional, case in point: Think of all the people that homebrew, then add in all the professional brewpubs and big name producers. I guarantee SOMEONE out there has made your...

Is brief O2 contact really that big a deal? I dry hop about 75% thru fermentation, so maybe a little O2 gets in the fermenter but the CO2 soon purges that I assume? The only other point is during transfer to a keg, I use a transfer pump, seal the keg immediately, hook the gas up, crank it up and...

That's totally different than what I'm going for but I bet it will be delicious nonetheless. I was planning to go with American 2-row for mine but Pilsner Malt + Citra is a good combo that marries well together so if I were you I'd go with that! For me though, I probably wouldn't go with more...

Screw the cobalt bits, those usually suck and take forever to get thru anything. If you want to be able to quickly punch holes in metal (even thick steel), you need carbide bits. Here's a set I got off amazon that works well. Just be careful with them, they are harder so more brittle, don't bear...

All the lagers I've made so far have been knockouts, I'm really happy with how they turned out. I stayed really traditional with my malt, hops and yeast choices and clearly there's a reason those recipes have lasted so long and been enjoyed by so many. So I don't want to stray too far from what...

Great explanation, thanks, that makes sense now.

Don't forget these! Lol

Haha, I wrote my previous post before I read this, you sound like a kindred spirit!

good call, dopplebocks would generally be higher alcohol for sure, but I don't think i've had one that was like 8-9%...sure someone out there makes them though? Do you live in Germany? Or just travel there for beer? :D Come to think of it though, my questions was worded poorly...I should have...

Lots of imperial stouts and strong ales coming in at 8-11% but you almost never see a high ABV in a lager, why is that? Does the crispness and dryness not lend itself well to that? Seems that can't be the case...look at Sauvignon Blanc, usually very crisp and dry and invariably right up around...

Doesn't really matter to the yeast, it will devour any source of sugar you add. It doesn't really seem to affect the flavor either unless you're using something that has other flavor compounds that remain after the sugar is gone (e.g. molasses, maple syrup etc)