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Sorachi Ace hops are from Japan and Warrior is; I think an American Hop..thus WW2

Lol, it's ok. I luv between being a troll too sometimes. Yeah think I may drop the brown sugar....

So if I back off the heavy dry hop the brown sugar will come through better? I still want it to be a strong IPA...Im I asking too much out of this beer?

Southbay...whatever you wanna do man. I was hesitant about the brown sugar, but I've heard good there things. Maybe not in an ipa thoug h

12 lbs. - 2 Row Pale Malt 3/4 lb. - Amber Malt 1/2 lb. - Crystal Malt (60L) 1/2 lb. - Chocolate Malt 2 oz. - Roasted Barley (a little goes a long way) 1/2 lb. - Dark Brown Sugar (added with 10min left in boil) 3.5 OZ Warrior 90 min 1 0z Sorachi 45 1 simcoe 30 min 2 oz simcoe flameout...

I believe that a Coopers bucket

Awesome advice! I was thinking of doing a light honey ale. I read an article that the white house did a honey ale and that sparked my interest. Cider! Good idea, have done one before though, cant be much more difficult than AG. Can you point me in the right direction to a good cider recipe?

Just like everyone said above. Adding fruit, dry hopping, etc. Imho its not needed

Hey guys, I need some help with beer style choice and/or recipes. Im brew 2 five gallon batches of beer for my workplace's Christmas party. I dont think there arw many craft beer enthusiasts so I need to be somewhat simple. I dont want to make just a light ale or a stout. What would be a good...

Does anyone know if a bigger burner will fit on the SQ14 stand?

Wow, talk about a slow starter!!! How long is too long...I'm getting nervous. Should I have pitched at room temp or primary temp?

If you have a CO2 tank there is no need to use priming sugar. Just apply serving pressure to your keg and wait a week then your beer will be ready.

Ok, thanks for the input. Dont want to change the SRM much so light might work ok!! Thanks

on priming a California Common with brown sugar....How do you think it would pair with a lager type beer?

Planning on doing a Steam beer in the near future and had a question about cold crashing it. Would it even make sense?? Since I'll be using a lager yeast and fermenting at 50degrees; would cold crashing at 38 degrees make the lager yeast more active rather than settle it??

Just kegged a Amber Ale. OG was 64 and FG was 24. After 10 days in primary @ 65-70, 3 days at 38 degrees to cold crash and 4 days carbonating. The beer has a strong alcohol flavor. The head is beautiful!! I had read that high fermenting temps lead to strong alcohol flavors but I kept it at a...

awesome post. straight fwd, easy....

Anyone know where they sell pumps with female NPT hook ups. All the ones I'm finding are male.

Anyone know where I can get a pump under $100?? And what BTU burners do I need for 5 gallon batches??