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Cita, Mosaic, and Amarillo are a great combo there. Sounds like a really tasty beer.

West Coast IPA is probably the beer style I've brewed more than any other and I've tried tons of different dry and liquid yeasts, but I just keep coming back to US-05. It's honestly my favorite for West Coast IPAs. It's a lot easier to use than other Chico variants such as White Labs's...

Heat accelerates the processes within the beer, so it shortens the shelf life of all beers. However, just how long it will take until you can notice this change will depend on the style. Hop-forward styles are the kinds that need to be drunk the quickest and that lose the flavor and aroma the...

Most of the milk stouts I've made have been coffee stouts (with both cold-brewed coffee and lactose added). Crystal 120 is what I typically used too, though I usually used around 0.5 pounds or so for a 5 gallon batch. But I don't think 1.1 pounds is too much. I used what would be the equivalent...

I've always dumped 100% of the wort into my fermenter, but I used to do whatever I possibly could to prevent any hops getting in there. It's kind of ironic, but for the first decade of brewing, I did not want ANY hops staying in there, so I always used hop mesh bags (and occasionally other...

I made a West Coast IPA with Cryo-Citra, Cryo-Mosaic, and Idaho 7 last year that was really good. My recipe for what is most likely going to be my next hoppy beer has Citra, Mosaic, and Galaxy, a winning combination I've used multiple times in the past and that I've also had in a ton of...

Yeah, there's been zero noticeable krausen, but there's been tons of airlock activity. It's been a lot more active than I expected. Since it's a Berliner Weisse, it only has a starting gravity of 1.031, but I imagine it could get down to 1.004 or so. I'm just a bit surprised at how fast it...

They are good together. Citra and Mosaic is one of the best hop combinations out there.

One thing I often did was use a yeast with really low attenuation that was incapable of fermenting maltotriose such as Windsor, then also tried to increase more complex sugars, so the low-attenuation strain of Saccharomyces would ferment all the simple sugars, then the Lactobacillus...

Yes, for example, today I brewed a beer where I added 4 grams of lactic acid to about 20 liters of water (5.2 gallons). Together with the grains, the pH came down to about 5.27. But it's all the factors combined, with the grains in the mash being the biggest factor of them all.

I had read that Philly Sour is a really slow fermenter, so I was really surprised when I had regular airlock activity just 5 hours after pitching the yeast. It's a mango Berliner Weisse (the grains being 50% pilsner malt and 50% wheat malt, though with mango puree making up 22% of the overall...

224 + 3 gallons of mango Berliner Weisse = 227

What DM Taylor said. I'd bitter with Magnum, Centennial, Columbus, or something like that.

If I remember correctly, without the mangos, the beer would be something like 3% ABV, but with the mangos it's around 3.5% ABV. 0.5% ABV is generally a pretty miniscule difference, but I do think it matters for low ABV beers like Berliner Weisses. I'm still on the fence about whether to add it...

I do that myself when I'm not adding gelatin or keg-hopping. But I tend to add gelatin to maybe 75% of my beers, so I usually do the "wet purge with sanitizer," then a... "dry purge with just CO2"?

The "purge" here is referring to purging (getting rid of) all the oxygen. So the oxygen that's in the keg gets displaced with CO2. You constantly use the pressure relief value until there is no more oxygen inside (since oxygen is lighter than carbon dioxide, the oxygen will be at the top and the...

It does not. I have never experienced any damage to foam retention from any clarifier/fining agent I have ever used. But maybe there are some I haven't used that damage foam retention.

I don't think I'll need to worry about that since I do closed transfers. I typically do some degree of cold crashing beforehand, and the siphon on my fermenter is about 2 liters above the bottom, so it generally prevents any visible yeast or hops getting into the keg, and it should be the same...

I know that caring about not being able to properly measure gravity on something like this is just something I really should not care about, and in the past, I've mainly added fruit in secondary, which has been the most successful. Probably not just because of the lack of heat, but also because...

I've looked into them before since I was interested in making another maple bacon beer and I was also interested in some of their other flavors, but they're unfortunately not an option as they only ship to the US, Canada, and France.