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Weld, sand, buff

Did a dry hop with 4 oz of caliente in a 5 gallon batch of black ipa and got a mild sambucca/uzo flavor up front with a cherry finish. Not much aroma coming from it for the amount I used. I'm guessing it would be more beneficial to use for bittering.

I recently keg hopped my IPA with 2 oz of centennial not knowing that the hops were oxidized. I went to work for 12 hours and came back to get a drink and the beer was horrible. The taste was like cardboard/ freezer burn. I thought I would have to get rid of it after reading different threads...

You don't need no stinking gypsum.

I just kegged it yesterday.

My DIPA started at 1.077 and finished at 1.020. I dry hopped it and the aroma and flavor are fabulous, but a little too sweet. I decided to keg and carbonate. I'm debating on making a small yeast starter with my harvested yeast and get it to finish around 1.010. Is it possible to accomplish...

I had a 55 lb bag of milled 2 row that was in a hot garage for about a year and brewed 4 batches with it (5 gallon each). The only thing I lost was mash efficiency (60%), so I just added more grain than usual in the mash to get my OG up to par. No off flavors and the grain didn't spoil. You...

My crushed grains have been sitting in a garage in Florida for about a year. I brewed last month and the beer came out with no problems.

I wonder which method of sparging would be best to get the most yield?

Go for it, but add more hops. You got a nice IPA there. I made something similar to that and was happy with the outcome.

That's a bummer man. If it was a glass carboy, that's a MAJOR bummer. That's one of my bugaboos during transferring.

I wouldn't go that crazy on a yeast starter for a gravity of 1.052. You should be fine with a smaller starter. A starter is just going to give you peace of mind that your yeast are healthy and to give you plenty of yeast to make a high gravity brew. I had yeast that were 2 weeks away from...