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I will say that while Strange Brew isn't the closest LHBS I'll drive the extra 20 minutes each way because the guys that work there are the best. Not sure how I feel about the litigation, but great selection and staff worth visiting if you're in the greater Boston area.

So yes you would just drop the hops in ( leaf or pellet). I am allow and sprinkle because there is an opportunity for boil over if you're not careful. You don't need a stainless hop catcher. I'd you wanted you could use a mesh bag that they sell at any homebrew shop. I personally would use...

It may have been said, but is there a reason why people aren't using milk crates or retired fermentation buckets to move carboys?

Thanks all. I did the three weeks (less gracefully then I would have liked), but I was close to the temps I wanted and managed to hit my target OG.

That is my question. I've seen both schedules for my recipe and I'm not sure what the merits of both are.

How valuable is it doing a three tiered mash verses just one? Ie. If I'm making a partial mash maibock (6# of grain, 4# dme) is it worth having a schedule of 122 - 10 minutes 149- 20 min 155- 20 minutes Or 152 -60 minutes Thoughts?

Cat piss is a relatively common descriptor of Citra hops.

I made a recipe that was nearly identical in hop schedule. I wonder if that ounce at 60 minutes was a FWH that the perceived bitterness would have been more enjoyable. Could it also never three flavor of the citra? Its pretty unique in flavor, so maybe thats part of the issue.

Can you give a commercial example of what you do like? That could help people focus their responses better to your preferences.

Help with grains, or help with math? Just kidding, but you are going to want like 2.9-3kg of grain. This is all dependent on your efficiency. I would recommend finding an online calculator or recipe builder (just do a quick google search and pick the one you like best). That will help you...

Do you have a link to the recipe or kit? What did OG and FG look like? Time can usually heal all wounds (beer related), although depending on hop schedule you might lose some aroma. All that said I generally wait the standard three weeks before passing judgement.

Did you taste before adding priming sugar? At two weeks you definately shouldnt notice anything. It should be barely noticeable at bottling given the amount you are adding.

Thinking ahead a few brews and I'm thinking of an IPA with a lot of tropical and citrus hops. I have been thinking about ways to make the base a bit sour (tart and lactic instead of barnyard). Given I don't want this to be a traditional sour, could using .75# of acid malt or 3oz lactic acid...

Why keep hijacking the thread just trying to pick a fight? That said this is a great recipe.

Considering I started at 1.072, a single packet of s-04, and no starter I'm pretty happy I got that low.

I would look at something like 6# light dme 3# 2-row 1# honey 6oz crystal 40 If you can manage more grain in your mash you could up the 2-row and lower the dme. I would also look at your efficiency and use some calculators to get a sense of where your OG ends up.

I just bottled my partial mash version and its awesome, even flat. I went from 1.072 to 1.018 with s-04. I did add maybe 4oz of corn sugar late in the boil to help dry it out. I kept temps below 63 for two weeks, brought it up to around 68 for a 10 day dry hop, and then dropped temps to...

What's the gravity now? 62 should be more than fine. Unless fermentation was stalled or you found yourself in mid 59s you're solid. Brew a saison next and use the belt then.

If you go to a bar in Boston (even ones with a hundred crafts on tap) and ask for a Sam Adams you will get Boston Lager, the two are synonymous. Similarly if someone says we have Sam Adams, they are talking about the lager...anything else they are going to call out what seasonal or other...

If the feathered mullet and jean jacket fit...