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I hope that's the case. I bought two, drank one and stuck the other in a basement closet since the bottle says it ages well. Guess I'll give that one a taste sometime next year.

I'll second that, I thought it was terrible...way too sweet.

That's unfortunate...any other triple IPA recommendations?

This Fegley's is the same...very cloying, I'm about to pour this one out. Shame too, was like 11 bucks for a 4-pack. I'll have to see if I can find the Hoppin' Frog

I love IPAs and IIPAs, but I've tried Dogfish Head's 120 minute and Fegley's Hop'slutely (a triple IPA) and I find them almost too sweet with no hop bitterness and no bite to them. Am I missing something or are these just bad triple IPAs?

Dry hopping is all aroma, you won't get any flavoring since you need the boil to bring out the hops for flavor. Is it hazy because of particles in it? If that's the case you can cold crash it for a few days before you bottle it.

Cold crashing (dropping the temp down) probably wouldn't do anything to stop the hops from adding the aroma since they will still be in the beer, but that is just my assumption. However if you have the ability to drop the temperature down it will benefit the beer by making it more clear because...

in

in

Yup! RDWAHAHB!

Your wort was most likely not mixed thoroughly with the top off water. https://www.homebrewtalk.com/f39/attention-new-brewers-yes-your-original-gravity-reading-wrong-dont-panic-289735/

In!

In!

Head retention can also have a lot to do with the glass you pour it in. Whether the glass is the same temp as the beer, whether you use a rinse agent in your dishwasher, whether you properly get all the soap off your glass before you pour, I think even whether the glass is wet has to do with it...

Drinking my Founder's Red Rye PA clone, after brewing since xmas of 2010, and then switching to AG this Fall, this is my second AG and best beer yet....I'm sad the keg is almost kicked though :tank:

You can whirlpool, https://www.homebrewtalk.com/wiki/index.php/Whirlpooling That forces the sediment into the center of the pot so you siphon from the edge after you let it sit for 15-20 minutes or so. But, there is not really any harm in getting all the suspended stuff into the fermenter if...

Yup, as long as it has been in the boil you're good to go. Anything that comes in contact with the wort after the boil you're going to want to sanitize with Star-San or some other sanitizing agent though.

So I've brewed about 5 all-grain batches so far. The first few I did I started with 6.5 gallons pre-boil because that seemed to be the norm. It was nowhere near enough to end up with 5 gallons in the keg. The last one I did I batch sparged until I had 7 gallons in the BK. This was the first...

Forgive my ignorance, but is the beer spicy because of the pepper, or does it just have the flavour?

I'm in!