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Looks real good. Yeah Galaxy is one that I have used a lot in hop forward beers. It pairs wells with Nelson as I am finding out. Just made an ipa with Galaxy Nelson and Amarillo. I love the Nelson but it is a mooch. Certainly a hop that most folks either love or hate.

I took a gravity reading last night and it's at .02. I want it down a bit more. It was fermenting at 66. I raised to 69 to help it clean up a bit.

There is still a thick krausen. At least 1-2 in. I will also say that the fermentation within the first 3-4 days was very active. Had to use a blow off tube.

I made an IPA with Northwest ale yeast 10 days ago and the fermenter is still bubbling along. I used a stir plate and the yeast was very active and ready to go. Normally my yeast finishes out after 3 to 4 days. Has this happened to anyone else?

Swamp Cooler! Get a large bucket or trash can from home depot (usually ranges from 7-30 dollars). Fill with water over the where the beer sits in your fermentation bucket. Freeze bottles of water and add them in the water as necessary. This is probably the most ghetto method but certainly the...

Sorry if has already been answered but does headspace in the jars matter? I only have a couple of those smaller mason jars and a few med sized. If I used the medium sized it would be about half full. Would this be a problem?

I have a 5 ounces of each and am wanting to brew a west coast style IPA hop bomb? Has anyone used either of these? Thanks

I just got my hands on some and 291. I plan on brewing an IPA this weekend. Did you have any luck with it? From what I have read about it, it has spicy and floral notes. The aroma is present but not very strong. Some have suggested bringing in another hop with higher aroma. Any one else...

Yes, to save money. And, in a way of philosophically thinking...another way you are closer to the "homemade" final product. I think this would be advantageous for a "house beer" or a for a beer that you are attempting to perfect. It would seem that you could endlessly do this if done right...

I have been following this forum pretty consistently lately and the idea of making your yeast go farther popped into my head. I normally make a yeast starter at 1.030 of 1200 to 2000 mL for my beers. Usually you can expect the cell count go from 1 bill to 4 bill, but what if you could take it...

Where are you located? I didn't think it was distributed in my area either but I saw it at the craft bar in destin last week.

How are you going to sanitize the nibs and cherries though?

I am fixing to try a very similar recipe. I haven't heard of acid malt before and am very interested in your inquiry. I will be waiting on feedback also...

Could you explain how to use that? I used the second box typed in my original and final brix measurement and it gave me a measured gravity of 1.005. Does that mean that is the measured current gravity? Thus meaning my beer is 4.5%?

I brewed a porter about two weeks ago. The OG was 1.040. It should've been 1.046 (I'm still working on figuring out the efficiency of my brew system, topic for a different time). The Last gravity reading I took yesterday was 1.024. I used a stir plate. 1200mL of wort for a few days. First...

Awesome that is what I like to hear. That was my limited factor, other than funds naturally. My house doesn't necessarily stay consistently at 70 though. I turn off the ac when I go to work. But it won't fluctuate too terribly much. Now I can make room for a milk stout. Thanks for the help!

Yeah so I would only do this after the primary fermentation is complete, after 2 weeks or so. But you don't think placing the beer in a different temp will produce off flavors?

http://lefthandbrewing.com/beers/milk-stout/ Yeah pretty damn close. I would say you are certainly on your way to making a good one as this is a solid beer.

Yes I will be waiting on the replys as I am looking to do some sort of winter beer and a milk stout would be a new and interesting try for me. Did you sculpt this recipe after Left Hand's? Looks pretty similar.

Pretty sure I already know the answer to this question but can I take a carboy out of my fermentation freezer after fermenting is complete? My freezer is kept at around 65 (depending on what's being chomped on), my house has variable temps. I have a 7cu freezer and only room for 2 carboys. Will...