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Thanks for the great info, just saw the ibu/GU ration on beersmith will keep it at 0.75

Anyone tried this from how to brew 4th edition? how was it? brewed it the other day and tastes really nice out of the fermenter

If i reduce the steep temp to 160F would this change the bitterness from the 30min addition?

Thanks ba-brewer! i was a bit worried about the difference in AA between the cascade and galaxy, how much would you increase the steeping hops?

Ive got this fermenting at the moment 4.6kg pale malt 470g munich 120g crystal 40L 29.5g centennial 30 mins 22IBU 32.5g cascade 15mins 10 IBU 26g cascade steep 15mins 4IBU 24L batch im thinking of using the same grain bill and using galaxy how would i go about it to maintain a balanced beer...

It was the row 2 hill 56 clone by Jukas for a 17L batch I have another batch of this 3 days into primary (26L) would love to get a strong simcoe aroma with this one

Thanks everyone for the excellent advice and information!

thanks for that! definately upping the dry hops

this was for a 17 liter batch, ive got another one in primary so ill up the dry hops. My beer fridge is set pretty cold at about 4C so ill warm it up a bit, cheers for the reply

Thanks Histo, ill try 5 days next time. How much dry hops would you add to a 9L keg of simcoe pale ale?

Hi i recently brewed the russian river clone from this site and added 32g of simcoe loose into primary on day 6, i left it for 4 days then cold crashed for 3 days at 4C. The taste out of the fermenter was really nice with a noticable hop aroma. I kegged it and had a taste 4 days later and...

Thanks Islandlizard for the advice!

Hi, ive got a few kegs of beer and im disconnecting and reconnecting them to get the carconation right. Do i need to run starsan through the gas lines? and on the posts before each reconnection? cheers

Thanks for the excellent advice!

Hi, i am using bru n water and usually adding acid malt to reach a mash pH of 5.3 for my pale ales. I wait 15 mins the take a sample from the top of the mash tun, cool it to room temp then test with my callibrated pH meter. I read a few comments about mash pH being higher than the cooled sample...

Thanks everyone for the awesome advice!

im using a keggle with propane, thanks for the tip!

sorry i meant the mash pH

does anyone know what pH i should aim for for this beer?