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Man this was a while back, fieldwork has grown very rapidly in popularity. I never got around to actually making it but Id be happy to give it a try. I think you are right on the grainbill. 2row, pils, carapils, maybe corn sugar to dry it out. Id go with RO water and build it up to 200 cacl and...

This is for 5 gallons

No way this is accurate. I have a first year plant, have been picking them off and placing them in 2oz bags each week as they are ready. Im not picking 200 at a time. More like 35. Ill count them on saturday when i pick off some more

From my research, Freezing them fresh and using them within a month or so has no noticeable consequences. Ive been picking and freezing for the last couple of weeks, plan on brewing within then next couple. From what I read it is best to freeze them in predetermined amounts then dumping them...

Yep. Hibiscus not needed. Flavor improved.

Honestly i got cheap bottles at grocery outlet. They were from new Zealand 2014, i think 3.99 each lol

Also did not use any apple this time around. I just didn't feel like it made much of a difference.

This was by far my most requested IPA amongst friends and family so I brewed another batch on Monday. This time around I omitted the hibiscus, used 3 cans of Oregon blueberries (for color) along with 3lbs of frozen blue berries, and moved fruit addition and first round of dry hops to 4th day of...

Do not throw it away. Mashing half will do nothing as the percentages will remain the same. Just proceed as normal and maybe test for conversion. Check this out. YOu might be ok http://brulosophy.com/2017/01/30/water-chemistry-pt-7-evaluating-the-impact-of-low-mash-ph-exbeeriment-results/

So it finished at 1.012

For comparison

Look is identical

This is probably my most common recipe so i thought id update. This beer is sooooo good. Here is what I'm doing now. 100 ro water with 5g sea salt an built to 200 cl and 100 sulfate. 70% Pilsner 20% flaked wheat 6% carapils 3% acid malt 1% CRYSTAL 15 OG 1.072 FG 1.010 .25 OZ COLUMBUS 60...

I would think 1.5 oz of Columbus at 60 min would get you much more than 37 IBUs. Maybe cut it back to .25 -.5 oz

That is a valid concern. I usually add it at kegging but wanting to minimize oxidation I added it during the first round of dry hops this time.

If I take into account that the wine is about 7% and assume the beer will finish out at 1.009. Does this math look correct? I end up with 8.44% which is pretty close to the 8.5% I was aiming for. (trillium dialed in clone) (8.14 x .93) + (12.5 x .07)= 8.445% abv

Thanks guys, Ive made this recipe before and I didn't find the sulfates to affect fermentation albeit I have never added this early in the process. Yeast is Conan. Batch is about 20.8L + 1.5L in wine, or about 5.9gallons. I used this much because this is about the amount of wine you would get...

Just added 2 750ml bottles of 12.5% sauvignon blanc to my neipa during active fermentation. It originally had an og of 1.071. How will this affect og and final alcohol calculation? Thanks for any help

300 is way too high. Try adding about 4.5g gypsum, 6.5g CaCl, and 4g sea salt. That should give you a nice water profile.

"boiling." Alcohol boils at a fairly low temperature. Check out this thread. https://www.homebrewtalk.com/showthread.php?t=39433