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Nice job! My wife moved all of my equipment and it took me 2 hours to find everything...ugh...only on batch 3 now!!

In honor of the Boston marathon (and in honor of my 1 day and night off in months), I'm doing a marathon brew day. Starting at 6am I plan on brewing at least 4 back-to-back batches; two double IPAs, a kolsch, and an RIS. My hops just pushed through the soil outside, which was a great reminder to...

Just to further on that for you, the trub should only be 3 main things; the hops, the yeast, and condensed protein (which is what you see dropping during the post-boil cold crash). Prolonging time on the trub would be bad if there was anything bad in the trub. Hops you can filter out if they...

The original.

Talk of secondaries is a huge can of worms. The general accepted idea is they are not necessary for the most part...if you need to rack the beer onto fruit or oak chips or what have you, then you have the need for a secondary. For an IPA, the chance of oxidation from an unnecessary racking out...

Better hop utilization in a thinner wort makes sense; in either case I'm sure the bitterness will be fine. Don't take my word as law for hop scheduling, many different ways to produce a great IPA. My suggestion comes from personal experience as well as much reading regarding hop bombs. That...

I wouldn't do a secondary at all, especially not for that long while aiming for a strong aroma. It won't clear out the haze from your flaked wheat, if that's what you're aiming for. I would do your primary for 10-14 days and your dry hop split between 8 days total. Also, personally, I'd move...

I believe in your future iterations you will up the pre-ferment hops a few ounces to get the punch you are looking for, but I tend to start with less and add rather than subtract. I would recommend not doing 0 minute additions and dropping the temp to 160F before adding for a 30 minute steep...

...yes, yes it does. :) I also fear the wrath of my wife so I'm playing Fallout NV and pretending its Fallout 4.

Read it backwards and thought Marinated-Salmon IPA...was worried. It does sound delicious, though.

Is your carbonation too high? For my DIPAs I usually carb low and raise it slowly as I like it. Overcarbing definitely ruined a few of my IPAs' aromas before I realized the different letting it flatten out a bit made. Give it a shot? Cheers

The depressurizing is probably shown in the spear removal. Simply depress the middle with a screwdriver or the like. Personally I'd make it into a brew kettle (15 gallon kettle for 10 gallon batches) and surf craigs for a deal on cornys. They can creep up for 40$.

Well, ok. So this is a 15.5 gallon sanke keg. You would need a kegerator setup for a sanke keg and one that has room for it, obviously. Make sure its depressurized and lookup how to take the spear out to clean it and fill. Be aware that it is 15.5 gallons, now sure how big your batches...

Are you sure you are tasting esters? Lots of flavors are going on in your IPA and US-05 should ferment relatively clean at your temperature. Do you know what your water chemistry is like? I ask because of your "astringent" and "alcoholic" flavor. I confused my off flavor to be fusel-alcohols for...

We hope not

I ever so lovingly appreciate the correct use of "fermentor" here. Bravo.

I'm one of the "better safe than sorry" type of brewers, so personally I would allow it to climb back to the mid-high 60s for a week to see if the yeast find any residual sugar. Shouldn't have any negative side effects other than a longer wait, but its better than bottle bombs or perhaps...

Well I can tell you, you have nothing to worry about. I have brewed that zombie dust clone before all grain, and it's purely delicious. The best part of it is the aroma and nose you get from the citra. This mostly comes from the late hop additions (more the 0 minute and hopstand, if you did a...

Well hop utilization is also affected by the volume of water. The more water, the better utilization. So I may go as far as to say don't do it. But if you're using DME, I'd probably just add hops preboil and let it go. Once boiling, wait 10 mins, cool to 70, and then add. The FWH, if you...

I would honestly save it for your dryhop. The 10 minute addition isn't a huge impact on IBUS, it's more flavor which you can still get out of the dryhop. It will not be the same, but it won't be worse either. I would not make a starter and add it.