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Great idea but please look at whoven t shirt company for inspiration cuz these are not quite there

Bought it originally for my small kegerator but I have upgraded to a 10 lb. In great condition.

Positive. I'll post once it's carbed

I used imperial juicy and fermented at 67 in a temperature regulated fermentation chamber. I only brought it up to 160 like the basic brewing video.

Watched the article on a hazy no boil extract by basic Brewing and decided to try myself. I used Citra (they used Cascade) and I use the juicy Imperial yeast( they did as well) and end up coming out in a 1017 final gravity(I'm fine with that) but kind of bananay Belgian note. Could it just be...

I use the brulosophy attenuation method where you ferment the first 3 to 5 days at whatever your yeast calls for (66 in this case) then ramp up to 72 to encourage full attenuation. So it is currently at 72 since it is still bubbling 11 days later

So she is still bubbling but ever so slowly. Took another gravity and it was down to 1.020. my og was 1.082 which was much higher than expected. I was shooting for about 1.070 with 70 percent efficiency. Usually this estimate in beer Smith is really close not sure where the extra 12 points came...

Well the fact that only one person neantioned the grain bill ( in a good way) means I'll be ok there. It's been fermenting now for 7 full days (pitched Tuesday still going 8 days later) now I'm getting worried about over attenuation . I know I could always halt the fermentation but I took the...

Bump for any other thoughts

Yeah I don't know what exp grapefruit is called now but it is that. Supposed to be very grapefruit zesty. Been brewing all grain for 5 years and this efficiency was supposed to be 1.070 so it is going to be around 8 percent now but I've seen some this high (revision brewing) by biggest worry is...

11# pale 1.5#flaked wheat 1#white wheat 1.75# flaked barley 4 oz acid(for pH balance) Imperial yeast a38 juice .5 oz Fwh exp grapefruit Flamout 1oz citra 1 oz mosaic 1oz El dorado Steep at 160 1 oz exp grapefruit and 1 oz mosaic Biotransformation hop 2 days into fermentation 1.5 oz mosaic, 1...

I think you are good for this batch but I do always recommend a blow off for the first few days. You can ferment the whole time with a blow off tube at least until cold crashing. You could also do what is called krausening where you harvest the yeast from the krausen for another batch

Just an update I ended up dry hopping with 1.5 oz citr a and 1.5 centennial. So far just from hydrometer samples it is really good

Yeah I was thinking 2 oz each of citra and centennial

Well this is currently fermenting. Still need input on the dry hop though. I dont have any more Idaho 7 btw

13 lb 2 row 1 lb white wheat .5 crystal 25 .5 warrior @ 60 1 oz Idaho 7 @ 20 1 oz citr a @ 10 1 oz centennial @ 5 2 oz citra a 0 1 oz Idaho 7 @ 0 Any imput? And what should I dry hop with

My other concern is are the hops to old at this point. They are in resealable bags with are squeezed out and in a freezer. But I recently read about older hops can oxidize your beer

Here is a list of what I have 8warrior 10 nugget 6 ctz 6 centennial 3 cascade old 6 mosaic c 6 citra c 2 Chinook c 3 jarrylo 6 gr Polaris 2 007 golden hop 4 exp grapefruit All numbers are ounces and the ones with the c are still cryo sealed. Everything else has been open a year or less. Any...

Well I have no way of taking the hops out other than racking to secondary. I don't use a bag or anything for primary dry hopping

Its essentially a smash beer. Its 2 row with a little carapils for body. And all comet hops. Even though ive been all graining for years and have gotten into water chem. I think my biggest hurdle is patience. I should have let it sit and then dry hopped when I got back then kegged 4 days after...