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Agreed. Belgian candi is a nice addition for bigger beers with more body or character, but since your BIAB came in a pretty thin at the start, it wouldn't be a great idea to dry it out even further. It's far too light for regular table sugar, you'll get a strong presence of the cidery flavor you...

I find supporting my local homebrew store is easy. I know I'm paying a bit more for grains, hops, yeast, and supplies, but as they get to know me there are benefits to going there. Sometimes its as simple as a free sample of this, a leftover that, getting grain freshly milled (I haven't yet put...

Noooooo!!! They're all going to laugh at you! Should be fine, I'd say just make sure to give this yeast plenty of time to digest out any metabolism by-products since you're pitching int oa higher OG than is ideal. Especially if the IPA was on the high OG side, too.

Besides the starter and O2, you could also try to coax the yeast by doing wort additions to achieve the desired final alcohol content. Brew a medium-weight beer with all hop additions, then add in gradually over days/weeks additional, more concentrated worts to keep the yeast going while keeping...

I've always had great luck with Irish moss in the boil. Are your mash temps and pH very controlled? Since you've enjoyed the taste of all your brews, this may be unlikely, but too much tannic extraction can lead to hazed beers as the tannins form large complexes with proteins in aqueous...

This happens to me constantly, though I have to admit I've never grown tired of a horrifically bitter IPA. I can only drink one sometimes, but I've ever been unable to drink any. Anyway, I find that my taste preferences are very "flavor of the month" and I'll go between styles all the time...

I'd go garage, just let it ferment a good solid 6-10 days and secondary it to clean up. But I have to ask... why the rodents? I mean, sounds like you'd want to fix that issue regardless of where you ferment.

In a nutshell, yeah. Not to get all existential on you, but what is the purpose of mankind? To slay and destroy? If making beer is our only purpose, than may we do so with great earnest.

Yeast strains are also grown in labs to prefer a very specific OG, so there's a lot of benefit to creating a starter with the recommended OG from the producing lab. You'll get better growth and more healthy viable cells this way. Best put, extract will make it easier to create this environment...

Based on their jenky website, I probably wouldn't rush to purchase their brewing supplies.

I've made dozens of great batches using untreated tap water all the way through. I've made a few batches where I treated it and found very little variation in the finished product. Ideally, contact your water supplier and get a water profile for your area, and make some decisions based on the...

This may sounds like alcohol abuse, but you could try pouring some cheap, bottom-row everclear on the control panel while you have it off. heck, you could even give it a little soak in it. The ethanol will help pull the water out of the cracks and make it a lot easier to dry. Not sure if this...

I'm not so sure about this, it may be more of a negative feedback response from the carbon dioxide in the finishing beer pressuring the yeast to stop whatever metabolic pathway produces the esters in the first place. Esters form from a carboxylic acid and an alcohol undergoing a condensation...

That sounds about right, but I personally would soap clean them after the labels come off. Otherwise, you've had them soaking in dissolved adhesives and paper pulp for hours that can potentially become microbe food. Might be a little overly cautious, but I'd rather spend a little elbow grease...

Just an update, the fermentation completed in 2 and a half days despite the sanitizer being present. I left it for an additional day, than racked it to a secondary to settle down a bit. The few drops a tasted from the racking cane were strange; I'm not sure if it's really sour, but it kinda...

Have you noticed any subtle variations in flavor profiles of the beer since you've moved to a larger pot for one full boil? I've always been curious about the increased carmelization that can occur from increased burner surface area. It's probably an easy way to give a nice boost to some simpler...

It's unfortunate that the obvious name for the prime IPA is already taken :mad: I'll try and work on some mathematical recipes this weekend. Nerds + Beer = World Domination.

When he says do not boil with the lid on, he's talking about the full wort boiling. If you need to heat waterfor grain steeping or all-grain batches or just boil water to top off your wort, that's fine; in those cases, you'll want the lid on to speed up the boiling process and retain heat. But...

Quite frankly, I'm surprised you didn't think about the grains as well! Why not try changing up the grain bill to reflect the first 7 numbers? You could try -13 lbs. Briess 2-row -8 lbs. Briess 6-row -5 lbs. Vienna -3 lbs. Biscuit/Victory -2 lbs. Dextrin/Carapils -1 lb. Honey malt -1 lb...

I find a nice deep red is absolutely refreshing. Non-beer drinkers can usually handle a good malty red or a nice mild blonde.