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I find they're fairly accurate when I've compared it to a digital thermometer. One tip, put a strip of clear tape over the temp sticker as they degrade when wet.

The galaxy hops were really high a.a. I don't recall the % of each off hand, but I know the average a.a. of the blend is 11%. This sounds like a good simple recipe and close to what I'm trying to achieve.

I re entered a modified version of my recipe in the software I use. "American" IPA: 1.5 pounds Canadian 2-row .75 pounds Munich light .25 oz of galaxy/cascade blend @ 40, 15 & 1 minute, and .25 oz to dry hop. This leaves my abv and srm a little low. I'm still not sold on this so I'm...

I appreciate the quick responses and apologize for the lack of clarity. I did carbonate very low on both the special bitter and EIPA. I will follow the advice on the sugar addition and more carefully consider when I use oats and how much.

Sorry for the confusion, the batch I was disappointed in was English (I used EKG and fuggles) and the recipe I'm asking about here is American. The English IPA was barely bitter and too sweet. I used a similar hopping schedule (dry hopped for a week). My best guess is that there was too much...

The oats were one of the things I was on the fence about. They apparently add to body and head formation/retention. I've used 3 oz in 1 gallon batches before to good effect. Before I decided to add the cane sugar I upped the oats to get the OG in the appropriate range.

I made an English IPA recently that I wasn't very happy with, so I was hoping I could get some input to avoid learning another lesson the hard way. I'm using a blend of Galaxy and Cascade with an average (blended) a.a. of 11%. My current recipe (1gallon): Canadian 2 row: 1.5 pounds...

I've heard about gta brews a couple times now. I just got a mentorship through brauhaus t.o. If anyone wants to just start up something small, I'm game for that too.

I've heard that can be a problem. I picked up a bottle to hedge my bets incase the fruit was too subtle or wine-like. I'll definetly taste it as I go and use a light touch if I do add extract.

I just finished brewing a blonde I plan to rack over 1# of strawberries per gallon. I know a lot of the sugars in the fruit will be fermented out, so I plan to use some extract at bottling time to get a fuller strawberry flavour. Will the yeast eat any sugars in the extract? Do artificial...

Check out some of the podcasts on the brewing network. They have years of back catalogs. They can get into some of the technical aspects, so read up on some basic brewing online and watch some YouTube videos if you find the podcasts daunting. Are you planing to start with extract or all grain? I...

With what I've gathered so far, my current plan is to rely on the crystal malts, high mash temp and less attenuative, higher flocculating yeast to leave some sugars behind. My schedule for an average gravity ale would be about 14 days with no transfer, unless I'm dry hopping or adding fruit (I...

I am bottle conditioning, so any pasteurization would have to be post carb. What method would be best if I decide to go that way? Boiling a pressurized vessel doesn't sound like the safest approach. And yes, I'm brewing this one for my fiancé. She appreciates the beer I make, for the fact that I...

So I'm planning to make an American blonde ale as a base for a strawberry fruit beer. I've calculated the sugar in the fruit and punched it into my brewing software as a late sugar addition, to keep the gravity in the appropriate range. I know that virtually all sugar in fruit additions will be...

Our taste buds are pretty limited as far as detecting subtleties in flavour. A lot of what we taste comes from air passing thru our sinus as we eat or drink. A little extra zest would likely add flavour, and if not, the aroma might give the illusion anyway.

So the experiment was successful. The weizenbock I brewed on jan 12th is bottled 1.092-1.013 from 3/5 a smackpack of yeast. Last night (feb 1st) I brewed a hefeweizen and pitched the remaining 2/5 of yeast I saved. 10 hours later and we have lift off. Krausen is just starting to form. The OG was...

I just bottled a batch last night and ended up with the last bottle 3/4 full. I just cap em anyway. For all the work we put into our beers we might as well get the full potential. The worst I could see would be minor oxidation from the extra gasses in the head space.

I was thinking of adding pomegranate to this beer when I was in the early stages of putting it together. Today I realized I could kill two birds with one stone. I picked up an 8 oz container of pom and a 4.3 oz package of pom arils. I used a funnel and tubing to dump the juice straight into the...

I was planning to use pre-boiled water for this if I did decide to dilute. The sample testing is a good idea too. I've been planning to give it 14 days before I check the gravity, just to make sure it's good and fermented. I'll post the results when I have them. For anyone interested I've got a...

So I'm on the 9th day fermentating of a weizenbock. All-grain, 1 gallon, OG 1.088. It really kicked off on day one and now it seems I've lost some volume to krausen and flocculated yeast. It was right up to the full gallon mark when I pitched and now it's a few inches below. Doing 1 gallon...