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I'm brewing a milkshake IPA, I'm using Citra and Azacca hops. I was supposed to use 2 oz of each at flameout/whirlpool, but mistakenly put 1oz each. I was going to use 1oz of each to dry hop at 4 days and 10 days. Can I just use 1.5 oz of each for each dry hop? I know my IBU's will be lower, but...

I followed your advice. We dumped everything back in to the bottling bucket. However, since I dumped that beer I tested with all of the sugar, I decided to add more sugar-water. Not a full batch, but enough to potentially carb all of the bottles with any remaining sugar in the beer. I hope I...

I transferred the same way you described. I usually take a sanitized big spoon and give it a slow stir, but I forgot this time. I dumped the beer with all of the sugar. Should I make more sugar/water boil mix and re-bottle? Am I taking a big risk of infection?

Went to bottle beer and added the boiled sugar water to the bottling bucket. Then transferred the beer from the fermentor onto the sugar water. Then bottled. I went to test the last bit of the beer with my hydrometer and it read 1.040! I knew something was wrong because I was supposed to hit...

I've never known anyone to drink warm beer on purpose. Are you talking room-temp warm? Or, "let it sit on the counter for 20 minutes out of the fridge" warm?

Ah, that's what I was doing wrong.

As amateur beer tasters, I'm interested to know how you all "taste" your beers. Do you chew it in your mouth? Take deep smells? Hold the beer up to a light? As best as you can, describe how you attack a new beer out of your keg or bottle (homebrew or brewery)?

I don't keg, so pardon me if this is way off, but why would you need to add sugar to the keg to carbonate? Isn't the whole purpose of a keg to let CO2 carb the beer for you?

I haven't been to NOLA since 2012, but Camelia Grill has the best omelette I've ever had. We ended up going twice for breakfast.

2664.5 + 3.5 gallons Flipside Red IPA clone = 2668

That's an interesting circle diagram (for lack of a better term). I assume I would just mentally combine the color of the crystal malt *L with the light side of the base malt to see the combined color?

Maybe I'll try the same thing in beersmith. Is beersmith as accurate with the color?

I understand that Crystal malts do impact the flavor and color of beer. I've read through the wiki and it explains the flavor profiles of the different Lovibond malts. However, there is not a picture to show what a Crystal 20 vs. Crystal 80 looks like in a finished beer. I know this is a super...

There are a lot of threads asking what to get homebrewers for Christmas, but I didn't see any asking what to get people who just like beer? When I google it, I usually find "beer of the month" subscriptions or engraved glassware/growlers. Anyone have any other suggestions? Budget = $50.

I love Citradelic and the Voodoo Ranger series. I'm also a big fan of Wizzbang! I haven't really had anything from them I did not like - except their Ben and Jerry's beers. I haven't found any of those ice cream beers to be very good.

Circa 1926 Citrus Exchange Tangerine Wheat

I miss Swamp Head so much since I left Gainesville. I haven't seen them in cans in Tampa yet, but I've seen them on tap in a bunch of places.

Here are my suggestions for great local beers you can find at Publix. I live in the Tampa area, so I imagine you can find most of the same beers in Orland. 3 Daughters (out of St. Petersburg) has three beers you can usually find at Publix. -Beach Blonde Ale - light and very drinkable. -Bimini...

Does anyone have a specific hops (edited) that I should try in my first 5-in-1 batch? Also, is 10 pounds of maris otter enough for a mash with an end goal of 5 one-gallon batches post boil? My boil off rate is a little over 1 gallon an hour. So I would need close to 10 gallons of mash I think.

That's a really interesting idea. Does it matter that Coors Light is a screw cap and I would be putting a pop top on it? Thanks for the reply. I'm prepared for the long brew day - I'll make it an event with some friends and beer while we "work".