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Which I'm sure is what you found

Hop tea is the same as a whirlpool or hopstand. Which is flavor more than aroma. Dry hop is aroma more than flavor.

Haven't brewed for a month. It's bothering me bad. Keg is full. Pipeline is empty. I can't imagine taking a long time off without a full pipeline.

Stone go to ipa. Love session ipa

The wife would never that "gross garage beer" for the first yearish. Then I had her to a taste test with several craft beers and mine. Bad idea. Now I have to keep the pipeline full for 2 people. Huge compliment. She is my partner for sure.

17-21 days. 7day primary, dry hop in primary 3-7days. Cold crash 24-48hours. Keg. Wait a week(or not). iPa and session ipa.

Tiling floor, holidays, pipeline almost dry(kegs are both light). Brewing Tuesday. Wife said screw working on the house brew some beer. She is the best.

I have yet to find glass to be unsafe. People on the other hand....

When you say you added yeast, did you just dump dry yeast into that alcohol rich environment. That can't work.

8oz of citra, el dorado, simcoe, centennial, Amarillo . iPa heaven

Yeast kick of sulfur smells all the time. Some even smell like elephant dung. How Long has it been in there? I'd ferment 3 weeks.

Stone puts 7+ different hops in their go to ipa. I think it adds a lot of depth and complexity. For those who say muddled you shouldn't speak unless you have done it.

When dry hopping co2 from fermentation to prevent oxidation is not necessary since the hops themselves give nucleation sites for the co2 in solution to bind to. Translation: oxidation is not a risk from dry hopping. Your airlock will bubble after adding the dry hops to a month old brew. But to...

Secondary fermentors have a purpose. They are not necessary but are a legitimate technique that noobs should not worry about. I do and dont use them. Glass carboys are not harder to clean than buckets. I have been all carboy since my first batch. Six carboys. Two secondary fermentors.

Carbonic acid has my vote. I stopped force carving. Put it at serving psi and don't touch it for 2 weeks and see if the taste is there.

It's not water. It's called brine. It's very high in salt. It will clog things up over time.

Just did this for the second time. I put the airlock on after dry hopping for the first 2-3 hours the first time. With lots of airlock activity I plugged it and taped it. This time (2nd time)I just plugged it and taped it. The airlock for a few hours to release some co2 is needed. The bung...

Vapatriot if you don't have your fermentor In a germ chamber or swamp cooler your going to hate that yeast. Notti doesn't like being in the 70s. And your basement won't stop it from getting there. I love that yeast but keep it around 64 or less

Press and seal works the best. No air in or out. It inflates or deflates as needed

Where do you get your water? That's what makes great ipa, proper water. Also following the basics. Ferm temp regulation Lots of hops( I do big hops stands at varying temps from 200 down to 140) then I dry hop 4-8 oz.