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After successful yeast starters, I decided to make a DIPA again. I’d tried in the past but didn’t understand yeast as much in those days so the beer ended up underattenuated but newly armed with yeast starter technology, I had another crack recently. I made a 2L starter with Omega DIPA yeast...

I'm brewing a small batch of a German wheat beer. I went no sparge since I could mash the full volume and didn't consider the efficiency drop so ended up with an OG around 1040, compared to the 1048 I was aiming for, doh. Other than that, getting the wort into the fermenter went fine (although...

So - in an effort to make the tropical hop bomb my wife and I enjoy drinking the most, I went fairly all out in terms of the volume of hops added for the most expensive batch I've ever made. 550g/19oz in total of Mosaic, Equinox and Amarillo -> 60g in the boil, 200g in the whirlpool, 250g in...

I'm part way through drinking a recent batch, made like so: 4.5kg pale (67%) 1.2kg vienna (18%) 0.3kg carapils (4.5%) 0.3kg medium crystal (4.5%) 0.4kg white sugar (6%) 25g Columbus @ 60 mins (50 IBUs) 25g Galaxy @ 20 mins (28 IBUs) 75g Galaxy @ 5 mins (28 IBUs) 50g Galaxy hopstand...

I recently asked a few questions around IPAs and applied that wisdom to this recipe: https://beerandbrewing.com/VvV1WCcAAFgR3g0e/article/lawsons-double-sunshine-ipa-recipe .. and it came out amazing. The aroma in particular is outstanding. Right from the first bottle, it smells like a...

Like most, I'm still working towards creating an IPA that has the bitter hop burst on first sip like commercial beers. For those getting that hit, what are you using in terms of hop ratios? I recently made a DIPA with Chinook and Cascade on a pale malt base, it's pretty good but doesn't...

My inlaws are coming this weekend, partly because I offered to my father in law to come and guest brew at my place. I asked what style he wants to make, he pointed to an APA he had recently. The brewer nicely puts a lot of info on their website about the beer: ALCOHOL CONTENT: 6.5% BY...

Greetings. I'm fashioning a 10L/2.5 gal AG IPA like so: 88% Maris Otter 8% Biscuit 4% Medium Crystal with Brooklyn hops (17% AA): 20g Brooklyn @ 10 mins 40g Brooklyn @ 0 mins, hopstand for 20 mins 40g Brooklyn dry hop for 5 days Brewers friend helpfully tells me this 64 IBUs. I...

I've been bottling in plastic since I started, 9 or 10 batches now, and I am suffering a bit of equipment failure. I keep my beer in the garage to condition which is a pretty even temperature of around 20C (68F). I had no issue for my first 6 batches or so but of late I've had bottles...

I've read the less concentrated the wort, the more hoppy goodness you get out of your hops. I only have a 10L (2.5 gal) pot which I put on the stove, so can't boil my whole batch. So the question is, when am I best adding my extract to get the most out of my hops? Could be: - Start of...

I made a 10L all grain batch (around 2.5gal) in a smaller fermenter and used US-04 as the LHBS was out of US-05, which I normally use. I added some dissolved gelatin after fermentation and crash cooled it for a couple of days and brought it back out yesterday (trying dry hop after crash cool...

I have an English mate coming around to guest brew this week and I've been getting things in order in terms of recipe. He's keen to make a IPA, so aiming for something dry and hoppy. I am aiming for a 23L batch (that's 6 gallons). LME here comes in 1.7kg tins, so we have 3.4kg (5.75lb)...

Long time listener, first time caller. I'm not especially experienced, have 8 batches behind me of extract or partial mash so bear with me if this is crazy. When doing all extract (LME) plus speciality grains, I had tended to put two 1.7KG tins (that's 3.75lbs each), one at the start, one just...