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MAsh temp affects if the process yields fermentable or non fermentable sugar. Two different enzymes are present that make the sugar (alpha and beta amylase) They are active at different temps. Chart below should help. I target 148 - 150 for my IPA's Edit - Beta makes fermentable sugar -...

Love it. Ever use red wheat? Half a kilo in that grist would add a bit of the malty sweetness and mouth feel that would go amazingly with Mosaic...

I have done it before with no problem, but that was only once. Probably a few drawbacks like possible exposure to oxygen and nasites - so it CAN be done - cannot really comment on how advisable it is

Flameout BEERS?!? Good lord, I don't think I could get down more than a single drink at flame out, let alone a few beers! :)

for candi sugar (never used it myself) 46 gravity units per pound. for 5 gallons - 1 lb = 46/5 = 9.2, so will raise each gallon by SG.0092, or from 1.070 to 1.079

Low OG is no big deal. It happens. I learned to keep DME or corn sugar on hand for that when I do DIPA (mostly corn sugar) Stay patient on the yeast. My batch from Saturday did not kick over for some reason until late Sunday evening. By morning, it was in all its glory. No worries - relax...

If you got both pouches of yeast at the same time from the same place, it is not unrealistic for both of them to have been subject to environmental conditions that "stunned" the yeast. Could have accidentally been frozen, overheated and damaged, just old, who knows.

Looks like you will be a very, very happy brewer

On a whim, jumped into an impromptu brew today. looked at what I had on hand and came up with the following (used a few little scraps along the way) 5.5 gallon batch OG 1.058 10.0 lbs maris otter 1.75 lbs malted red wheat .5 lbs golden naked oats .5 oz Columbus @ 60 1.0 oz Columbus @ 20...

your grain does not look milled

Obaldenny Red (Obaldenny - Russian immigrant slang for awesome, brilliant or great") In Russia - beer drink you!!

That looks great to me. Bravo should work well in that mix. This is just a thought - but lately I have simplified my hop additions and it makes things so much easier. 60 min - single hop bitter. probably about 50% of desired IBU (double IPA targeting 80 IBU - bitter to 40 IBU) 20 min - one...

Fell out of my chair! Hop Vomit :) I love "Hop Vomit" but that name is awesome!

I may be inclined to sub out the Pilsner malt with a Maris Otter or better yet, equal values of 2-row and golden promise. The biggest thing is to drop the Citra as your bittering charge and go with Magnum/Warrior/Apollo - something other than that nice flavor hop. Move that Citra to the dry...

To me - it signals action. Brewing is the act of creating the craft beer. Beer company may hint at someone that is simply selling the craft beer. Also - it just sounds better.

A friend let me use some of his original art and it inspired an IPA recipe that has yet to be born, but I have Beersmith open right now making it....

Pros -less work, fewer transfers/handling (less chance of contamination) no need for a second fermentation container, fewer times opening so less introduction to oxygen. Cons - may not be quite as clear as an IPA that was allowed to settle out and transfered.

For me - 2-3 oz in the boil, 3-5 oz in the hop stand and 4-5 oz in dry hop. that is up to 13 oz in a 5-gal batch of IPA. Not sure what is standard, but this comes up with the taste I like to put in an IPA.

OK - I'm in!!!!!

Columbus and Galaxy? nice................ Love that thought. What kind of ratio? 2:1 Columbus/galaxy?