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Here goes nothing

Here goes nothing

What temp are you mashing at and what yeast are you using? Also, I agree about upping the aroma additions. Why did you choose the hops that you chose?

Why the 6-row?

As of now I'm considering using Amarillo in just the dry hop. Would you recommend it in the boil too, or would it be completely lost?

What do you all suggest to do with the Amarillo? Drop it completely? Replace it with another hop? Only dry hop with it?

I wonder if I can get that here in Pa. I'll definitely keep an eye out for it.

Glad to hear that NS and Simcoe make such a great pair. I was hoping to coax a bit of dank, piney, resinous flavor out of the Simcoe to compliment the fruitiness of the NS. I think you're definitely right about the 60 minute Magnum addition. I was flirting with that idea, but was looking for...

I actually really like that idea about the rye. I've never had a NS hopped rye IPA, but I can definitely see how they would go well together.

My buddy and I were looking to brew an IPA that would highlight the flavor and aroma of Nelson Sauvin hops along with other like hops. Thing is we typically brew maltier type beers (not to say we don't drink hoppy beers, we love em, but usually leave them to the pros). Needless to say we could...

Yeah, sounds like paranoia to me. Let the yeast run their course. I've had a lot of funky smells emanate from fermenting carboys, and they've all cleared up after awhile.

Also for the sake of cost, why not just use regular old table sugar?

I'm really just speculating here, so take all of my recommendations with a grain of salt. I'd either do a tincture or make a fat wash and then add it during secondary. Figuring out how much to add will be a matter of personal taste.

You may run into trouble using actual cheese in your beer. That much fat will kill was retention, not to mention may be a carrier for all sorts of nasty microbes. I'd experiment with making cheese tinctures. Take a look into fat washing...

I used to have a trap set up in my kitchen. They would always land on the trap but never go in it. I keep a propane torch in the kitchen for finishing meats, caramelizing sugars, etc. and I would annihilate the whole lot of em' when they landed.

Good point. But I bet a lot of folks learn about suck-back the hard way :/

Worth noting that if you're using an airlock for cold crashing, the s-type airlocks are a lot better for the change in pressure. Sent from my iPhone using Home Brew

I think it's more to prevent things from growing in the water and then getting in the beer due to suck-back from cold crashing. Plus it's just good practice to keep everything sanitary. Sent from my iPhone using Home Brew

BigPerm is right. Just because you don't see vigorous activity doesn't mean the yeast aren't doing their job. I also don't think lower OG is inhibiting your fermentation.

I would pitch fresh yeast. I'm sure the yeast has been stressed enough to throw off some undesirable flavors if you rack onto the same cake.