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Pie Crust beer actually sounds delicious to me...

I was working in a mine camp in Mongolia and this is all they had. Absolutely horrible.. but after a long day in the middle of the Gobi Desert it didn't taste too terrible!

Maybe I'm letting my Utah pride get the best of me.. but really? Moab isn't my favorite brewery, but I'd say everyone of their beers is pretty solid. I've definitely had worse.

If you head over to the recipe section and look at the dogfish head IPA thread near the top, I'm sure this has been brought up. I think there's about 100 pages :)

I'm definitely going to have to invest in something like this. Winter is just around the corner.. it turns fast here in salt lake city. I think over the winter I'll be ok. All of my previous (winter) batches have managed to stay at a nice 68 - which is where the current batch is now, by the way...

I put towels on. No fan, no water bath. I then turned my a/c down to 70, which will mean about 62 ambient in the basement. This is probably the best compromise between shocking the yeast and reducing the temp. I think this is the first batch I've done in the summer.. new lessons to be...

f**k it- I'm just going to turn my a/c down for the next 3 or 4 days!

Wet towels are on. Water bath is out of the option as I don't have a container/space for it. I'm thinking it's ok. 19 hours at 72-73.. probably 70-71 with the towels. I also don't know how accurate the sticker I have on is. Either way, I'm feeling optimistic! Only time will tell. I'll take a...

Thanks for the info! I didn't know there was a large difference between outside and inside carboy temps. I did some research though and multiple experiments have showed a negligible difference here.. 1 degree or less. Ambient temp however can be 8 or 10 degrees off. I might employ...

Also.. Wyeast lists both those yeasts to have a temp range of 60-72. If my fermenter was at 72, why would I be getting off flavors? Wouldn't they be likely to occur above 72? Thanks!

Room temp is about 72. The fermenter is probably closer to 70. It's sitting in my basement on concrete, which is the best I can do in my old house when it's 95 outside. I went back and reread the DFH recipe. I feel like an idiot. Continuous hopping all the way to flameout.. not 60-35 like I...

Thanks! I'm excited for this one.. especially with the high OG. If it finishes properly it's going to be my biggest beer yet :)

Thanks for the reply! I'm definately going to experiement with hopstands on my next batches. The reason there's no late addition hops is because I was working off the popular dogfish head recipe. The schedule for that one is: 1.25 oz Warrior [15.00 %] (60 min) Hops 26.7 IBU (Read...

I brewed 10 gallons yesterday. It was going to be two dogfish head IPA's, one with Wyeast American Ale and one with Wyeast American II. Well.. I was also teaching some friends how to brew, so I made a few changes. On the first batch I decided not to bother continuously hopping.. I wanted to...

Brewing a double batch of this tomorrow. One will be with Wyeast American Ale and one will be with Wyeast American II. Should be an interesting comparison! The II is supposed to be fruitier. Thanks for the recipe!!

Resurrecting this thread again! I'd like to brew this with extract. Anyone found a recipe?

Thanks! I'm back to brewing after a long hiatus and it looks like I'm over thinking things. Thanks for making me see the stupidity in my question. Happy brewing :)

The quicker you can cool the wort, the better the solids will settle. An ice bath is usually sufficient if you don't have an IC. You can then either pour it straight into the primary and stop right before the sediment goes in, or use a mesh screen. In my experience, screens (particularly the...

I'm currently brewing in the kitchen. A good midpoint between fuller boils and increased boiling time seems to be 3 - 3.5 gallons. Still, with this quantity, it can add another 10 minutes after removing the kettle from heat, stirring in my extract, and bringing it back up to a boil. Let's say it...

Made my first starter yesterday using the wyeast suggestion: 1/2 cup DME 1 liter H20 1/8-1/4 tsp yeast nutrient (20 minute boil) Wyeast Activator Smack Pack My concern is that during the boil I lost 500ml, leaving me with a 500ml starter. How will this affect my 5 gal batch of Amber...