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So, following some advice I read here on this forum I made another stab at an IPA on Sunday. I wanted to keep things fairly simple. I did have a couple of .5 oz hop bags lying around, so I used them up for bittering. But the biggest addition was at the end. 10 lbs M.O. 3 lbs. belgian...

I just received my Stout 9.2 gal. BK, and I couldn't be more psyched about it! Probably won't get to use it till next week due to time, but hey it happens. One question for anyone who has used one. As we know the outside bottom is a bit different then other pots. Has anyone used it on a glass...

Was curious. How long does it typically take for the effect of dry hopping to show it's maximum flavor/aroma? The OG is 1.064, the yeast is us-05, and the dry hops are 2oz Ahtanum, .5 oz Glacier. Part of my curiosity is due to the fact that I want a fairly strong dry hop. Thanks.

So, about 3 weeks ago I bottled the last small-batch extract brew I made. It was however the first batch prime. I had to scale down from a 5 gal batch size to a 2 gal batch for the priming sugar amount. Just tried the first bottle anhour ago, an IPA at about 6.5%. It is a bit on the flat side...

Left work early today, really am sick. But, having the time, I did my 2nd all grain brew. My first all grain was on Sunday. The first was a Rye based IPA, to follow the current fashion. All kidding aside, as a professed hop-head I deemed it necessary. Today's brew was a wheat beer...