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8639 + 57.5 so far this year (22 IPA, 5.5 Scotch Ale, 11 Cream Ale, 8 Gose, 11 Weissbeer) 8696.6 Gallons

If you want, I could send you some TH IPAs. I have learned a lot from following your thread and I finally finished reading the water book! Applying to my IPAs and Pales and tweaking now. Your experiments have definitely helped and inspired me!

I'm also working on a Eureka! Clone if anyone has any ideas on that. It's a 4.1% Blonde Ale loaded w hop flavor. One of the most sessionable beers I've ever had. This is my first attempt all guess at Eureka! W/Citra 7lb 2row 1.5lb White Wheat .5oz Citra 60 2oz Citra Whirlpool Cal...

What does the citric acid contribute to the beer?

Following this. I have been trying to write up a TreeHouse-esque recipe myself. I would tend to agree the signature look feel and flavor of these beers is a combination of water profile malt bill and yeast. Anyone have an opinion on mash temp? Also I would say Julius is simcoe Amarillo and...

Thanks for the advice. Do you think cooking the fruit down does anything to prevent infection?

Thx for suggestions. I ended up using what I had which was Cascade and Centennial. I used .5oz of each in 5 gallons.

Not sure how his turned out but I made an apricot blonde ale and added a can of puree to primary after 3 days. Came out nice and tart and refreshing. Need to use blow off because once you add the fruit, the yeast basically think its woodstock all over again. I have rebrewed this beer...

I brewed a nice amber ale last year (American Amber but its got some German flare with Munich malt and Kolsch yeast)and modified the recipe this year. I like it already but should I dry hop and what hops should I use. The Bill. 75% 2-row 5% Roasted Barley 10% 80-L Caramel 10% Munich...

Thanks for the feedback. The target OG was 1.058 and target finishing was 1.014 I believe when I wrote the recipe. I have had to add water to previous batches albeit batches of extract brew and I have had to add 2-3 gallons a couple of times. Those batches still came out great. I am still...

I was pretty sure my lack of sugars to start wasnt the key piece but the qty of water that dilluted the recipe was the key factor here. I just looked through my notes and realized there was more than one eff up that brew day. I collected too much water in the mash (8 gallons where I did 6 last...

The gravity was taken prior to adding the water

I just finished up a batch of beer BIAB my own recipe. This was my 2nd AG batch and first recipe I developed. On brew day I couldn't get 1lb of grain I wanted (8oz carapils 8oz 20L) but didn't think much of it since I haven't brewed since winter. Recipe is 11lbs 2-row 1lb 80L. Mash @ 152 60...

740 - that's what I get for keeping it in an unsecured location

Yeast Starter today. First all-grain brew tomorrow w my fiancé assisting for the first time. Making a beer she can drink as a compromise. Apricot Blonde coming up :)

I am def going to try this. Thx for the tip

26,696 +15 (so far) 26,711

Thx for posting this! Just picked one up myself.

We brewed our first Smoked Porter (extract w/grains) about a week ago. Currently there is a bag of whiskey soaked oak chips hanging out in there and we are thinking about what the next step should be to make this beer come out the way we want. We want the brew to come out tasting like a smoked...

5.5 x 3 I believe. Used a DFH label to size it. Drawn by my cobrewer then remastered digitally by an artist then colored and layed out by me and my fiancé.