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Just wanted to say thanks. It was really simple and the finished article is amazing - only problem is going to be running out of them. I'll be able to reuse these techniques on my next beers with the same results. You've helped a newbie improve his brewing

***update new hop schedule*** Walrus...No Warrior so Magnum it is then... Jan... Throwing in 30g for the dry hop...hope it will hit the nose like a tangerine... 10 g - Magnum, Type: Pellet, AA: 12.5, Use: Boil for 60 min, IBU: 33.66 10 g - Cascade, Type: Pellet, AA: 7.5, Use: Boil for 15 min...

Thanks jan, will do

Thanks, I do have a couple of ounces of Galena and cascade in the freezer. Would the Galena be suitable for bittering, or do these risk dominating? I understand the Warrior and Magnum are a bit more subtle

So here's my draft for the IPA (10l, Extract) FERMENTABLES: 0.45 kg - Dry Malt Extract - Light (22.5%) 0.45 kg - Dry Malt Extract - Amber (22.5%) 0.5 kg - Dry Malt Extract - Light - (late addition) (25%) 0.5 kg - Dry Malt Extract - Amber - (late addition) (25%) STEEPING GRAINS: 0.1 kg -...

Just noticed that my LHBS stocks the Mandarina Bavaria hops, and after reading that they have a great Mandarin taste I'm wondering how best to use them. #1 on my current list is a Citra/Mandarina American IPA #2 would be a California Common (still not done one, but they always seem to be #2...

could you take a photo of the hydrometer ? I'm not sure what 130 relates to. A gravity of "1.030" in your wort before pitching the yeast may be a little low.

a final gravity of 1.015 could just mean your beer is finished

I *think* you're reading the potential alcohol which means you have a gravity of around 1.015. http://www.home-winemaking.com/images/hydrometerus1.jpg is this before you've pitched your yeast, or after it's finished brewing? (if your original gravity -before you added the yeast- was 1.05...

Thanks, I've got a Hefeweizen in primary at the moment but will have some space for the common very soon.... :)

+1

Every Easter in my house is Zombie-Jesus holiday weekend...

If you're updating it you might want to capitalize your W in Giga-Watts :)

I will ask - they are opening a taproom in September. Not sure how I would describe the lychee taste to someone who has never eaten one... Floral/Citrus-y but quite rounded/soft (?)

I'm a big fan of my local brewer (www.lanebuleuse.ch) and their fantastic California Common, which has a strong Lychee taste. Their listed ingredients Northern Brewer, Simcoe, Pale Ale And Crystal malt, German Lager yeast. I'd like to try and get a similar taste in an IPA but am wondering if...

Did this for my wife's Birthday Beers...

I'm in Switzerland so my tap water is fantastic quality ... (I can see Evian across the lake from my upstairs window) but I still boil my top off water before I start preparing my wort. I clean and sterilize my bottling bucket, use my kettle to boil my top up water (2-3gal for a 5gal batch) and...

Thanks all, brew night was last night and think I got it nailed. 5L steep, and then poured over 3L at 170F, to rinse (thanks @Yooper). So about 7.5L boil. Late additions (650g of wheat dme) went in with 5 minutes to go, I wanted to get the lid on for 5 minutes to sterilize (before ice bath to...

And I'm pretty sure metric beer tastes the same as imperial beer.

Thanks a lot. That all sounds pretty simple, and I can and will adjust the DME weight and timing accordingly. One follow-up question: is there *much* advantage in boiling a larger proportion of the batch (10L rather than say a 6L boil)?