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I'm a brew bag guy. Only because that's what my LHBS carries. Both are great bags. my $.02 in...

Sure! 2 ways, I drop down my og in beersmith for a session ryeIPA drop the IBUs to 45-50, cut the WP in 1/2 but keep the dryhop levels the same. MaryRose Bitter Hands IIPA 8gal (8.5 in fermenter) 1.088 OG 9.4SRM 60ish Bitterness (I don't count for bitterness in WP) 8.9%ABV Yellow bitter Grist...

I just cracked the seal last night of a 9 month old hop burst rosemary citrusy IIPA, I truly swear by it. It is all the faux piney hop flavor without the piney bitterness. It is something to try. My last ryePA got 2 leaves per bottle for that conditioned aroma. It really is great. It...

I agree with that post, but for an amazing spin, and trust me you wont be upset. Warrior/Horizon/Chinook/Magnum whatever for bittering ~45-50IBUs at 60 Flame Out C-Hop blend, Galaxy, and Idaho 7 WP/Steep 1oz of Rosemary. Leaf only, steep around 170F for 20 mins. It truly is amazing...

I'm glad the brewing is going well. I really like kazbek in my simple hop beers. It really is an awesome hop. Thanks for the shout out btw, I wanted to share a hop crazy wheat with you, and I figured here would be the appropriate. What I am calling: Arrogant Wheat 45IBUs 4.6%abv 1.048 OG...

Crushing, cracking, whole seed, or powder. It is all an option. I have yet to try it, but I am curious as I am getting to make a BGSA and maybe a witbier soon. I have seen 0.4oz/5 gallons. Any advice?

I would back the victory down an oz. I would move the 5min addition to FO

I have not, I use MO and Brown malt to get me there. I think Munich will get you the equivalent of brown malt and MO. JMHO

You can get away with doughing in, then open it up in the morning to batch sparge and drain. No need for a boil prior. Bacteria is very slow growing and at sacch temps you are set to slow that growth. If you are less than 10hrs to boil you should be fine.

Looks good to me.

You got it. I would consider adding 3-5oz of biscuit/aromatic/Melanoidin malt, and a touch of darker crystal to match the DME

galaxy citra centennial cascade

It may be just me, and my opinion and opinions of few others.. There shouldn't be crystal malt, there should only be minute amounts of roast malt. There shouldn't be anything toasted in a ESB and most nowadays have a newer American hop variety hop bursted. Others may think crystal is worth...

For me hitting above expectation is always a good brew day. How about you, what makes you giddy with joy on your BIAB brew days?

I am not crazy about it. It is sweeter than I had hoped for when used as a base

any reason why you are short boiling challenger and full boiling the fuggles?

I would say the historic porter was a partigyle from a stout. So I would say try and make two 1 gallon batches. Start with a RIS "no sparge vol" 2.75# 2row 4.5oz Brown Malt 4oz Crystal 80 / dark English crystal 3oz Roasted Barley 300srm 3oz Chocolate 450srm .4oz Black Malt 500srm 35IBUS...

I agree with cold steeping coffee. However, I think you are better off to use them like dry hops. 1 day in a mesh bag/screen then pull and package. Youre bottling, so rack into bottling bucket on top of the beans in a muslin bag (cracked not crushed), crash for a day then package.

If you are set on bourbon/rye flavors Dickel Rye has the sweet corn notes and the spice of rye.

I think it looks good so far, but I would be cautious about even getting those bottles in the electric light. I agree that citra and mango aromas have not been my experience. However I don't think a mango beer with citra hops as a counterpoint to the fruit is bad either. What did the OG end...