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I think it looks great. most malts are so highly modified these days that may temp truly doesn't matter as much as it once did. if I mash at 148 or 153 my house yeast still brings it down to 1.008, so don't worry about that so much. only thing i would tell you is that there really is no need for...

Don't worry about trub going into the fermentor it won't hurt your beer and may actually be beneficial! http://brulosophy.com/2014/06/02/the-great-trub-exbeeriment-results-are-in/ Also dont use snow to chill your pot, it is counter productive because it actually creates a layer of insulation...

I would mash a bit lower to really create a really fermentable wort, like 149, but i like my IPAs dry. not really sure what the point of a mashout would be? I've never done one. also you generally want to heat your sparge water to around 185 or so to get the 168-170 temp range. theres a great...

About two weeks ago I attemped to capture some wild yeast. I followed the procedure at Bootleg Biology and put a mason jar out on a cool night. after 2 weeks inside it has mold growth on top, smells like the flower department of the grocery store and has an extremely thin layer of not so...

Im going to brew an American Brown Ale in the style of Bell's Best and Downtown Brown. this is what I have worked out and would appreciate any feedback. Ca: 65 Mg: 12 Na: 8 SO4: 49 Cl: 54 HCO3: 91

Im going to brew an American Brown Ale in the style of Bell's Best and Downtown Brown. this is what I have worked out and would appreciate any feedback. Ca: 65 Mg: 12 Na: 8 SO4: 49 Cl: 54 HCO3: 91

Ha! then you haven't tried enough. not trying to hate on Pipeworks they make some incredible, fantastic beers. but they also experiment a lot, which leaves a few less than desirable beers out there. Ive had many of their beers that I thought were amazing, War Bird being one of them. but the...

because they are delicious

Airlocks do not mean anything. stop paying attention to them. take readings.

Because of hipster scum being too cool for IPA and needing to ***** about how they are too cool for IPA

Just calibrate it with distiller water

Transfer when it is done, not on a timeline. THIS is rule #1 you need to learn as a homebrewer. Other then that good luck and welcome to the obsession!

spend the 20something bucks on Beersmith, its a great tool for recipe formulating

dude if the wedding isn't until october why not just brew another batch?

i disagree with this. Ive personally dumped many batches for simply not being up to par with the high standard i set. Why take up space, bottles etc.. for half assed beer. dumping will force you to brew again and brew better. But as others have said this is most likely an issue with you using...

I don't ever filter. just dump it in trub and all!

so they give you pre made wort and you dry hop it? sounds ridiculous and i don't know why anyone would ever want to do this. youre not making beer you're pitching yeast. why even try? go to the store and buy some beer, its just about the same thing.

yes always do a hop stand with hoppy beers, FTW on that little ass cascade addition, bring that up to an oz! on a side note...That is ENTIRELY way too much crystal for an IPA, you'll want to keep that below 5%. at 20% you're going to have a cloyingly sweet beer and ditch the secondary. toss...

really you can use anything that is big enough, clean enough, and food safe

scrape em back in, forget about all that hop bag nonsense