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So it turns out that this beer finished at 1.014, only 0.002 away from my target final gravity! I ferment in my pantry and it's been pretty warm where I live the past couple weeks, making the ambient house temp in the mid to high 70s (we don't have A/C), so that probably had something to do with...

sounds good, thank you. dry hopped last night which was exactly two weeks in primary. been kept somewhat stable temp in my pantry.

yeah, makes sense. i actually met the brewer at one of my favorite breweries and he said most of it is marketing...with the same beer, what name do they think they'll sell more of and then go with that one. i'm sure they want to stay somewhat true to the BJCP, but also want to sell lots of beer

I've read about bottle bombs in this situation...should i go a little lower on the corn sugar when bottling? i don't have the setup for kegging yet. in a 5 gal batch i usually add about 4-5oz of corn sugar boiled in a about 1-2 cups of water to bottle carbonate

this is very helpful, thank you. i'll bookmark that site.

yeah, i'll be doing starters from now on. i didn't plan things out right and got too excited once i got home from the LHBS could you explain why 150 is better for an ipa? I'm still learning how mash temp affects the final outcome and haven't brewed an IPA since the days of extract.

thank you. i've been quite impressed with my igloo cooler. it holds temps pretty well. i usually only lose 1 or 2 degrees at the most.

you're right...stalled fermentation is what i meant

no sugar. mash temp was 155F. recipe was a Bell's Two Hearted IPA clone...LBHS didn't have exact matches for my recipe, so some substitutions were made in grain bill. yeast was Wyeast Pacman, 1 smack pack. 5 gal batch size.

What really is the difference between an IPA, a double IPA and a triple IPA? Where do you draw the line? I've had IPA's in the high 5% to low 6% range and triple IPA's in the low 9% range and higher, so where do you draw the line for a double? Anywhere in between? Is there an exact definition...

I know I messed this up a little bit. I used one smack pack of old yeast and no starter. I also ended up with a higher OG than expected (1.065 target). The target final gravity was 1.012...does this mean I have a stuck sparge? I'm brewing a dry-hopped double IPA and i'm 2 weeks in primary so...

I made a honey porter this past winter (5 gal + 1lb honey) and added the honey at the beginning of the boil. I won't do that again - when I make it next time I'll add with maybe 5-10 mins left in the boil. I didn't get much of a honey flavor at all.

Other considerations might be: - Type, leaf v. pellet - Freshness (how old are the hops and how have they been stored) - Varietal (lots of considerations here: quality of harvest, alpha %, general flavor notes, etc) The best advice i've gotten is to keep good records. The more regularly you...

sounds great, thank you. I know the perle will be good. That bag is sealed up pretty well too. I'v never even heard of some of these hops so wasn't sure what they'd be good for.

My LHBS recently went out of business. It was very sad to say goodbye...they were some of the nicest people I've every met and always took time to answer my questions when I was just starting out and knew nothing about how to homebrew. By the end of their "going out of business sale" it go so...

three tips: 1. Sanitize your bottles AND your caps! And the capper too, never hurts to be safe. 2. Measure your priming sugar! There are several online calculators that will help you with the correct amoutn for your beer style and ambient room/storage temp. too much and your bottles will...

i've been brewing for a year now and can't believe i waited so long to try it since i've been drinking craft beer since before it was popular, as most you have have too i'm sure. i suppose the thing thats changed for me is trying to balance my inventory and getting ready to drink with the...

I agree that brewing first thing in the morning is really nice. The neighborhood is quiet. There's usually a football game on or something interesting to listen to on the radio and people inside are usually asleep. That's my personal time for the week!

The hardest part of brewing is being patient. Irish moss is just another small step to aid in making clearer beer. Helpful, but not absolutely necessary. And because it's so cheap and you never really need a big quantity per batch, why not if youv'e got it?!