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I have changed the Brewfather recipe earlier today to lower IBU, I should have screenshot the original recipe, which had the same weight of hops as the Sierra Nevada recipe, halved for a 10L batch. But yeah, I'm thinking about knocking that 90 minute addition on the head, it's not like I'll be...

Yeah without more info it may end up being a "brew it and see" time.

I went by AA from hop pellets I have, but I guess I do need to try to work out what their whole hops AA is... damn why don't they write that, for anyone using their recipe??

So I found this IBU calculator: IBU Calculator Beer Bitterness - Brewer's Friend ...and entered in the hop schedule and amounts from the original Sierra Nevada recipe, and the IBU calculates as 52, and not 38 like the actual beer. And the calculator added no IBUs for hops added at 0 minutes in...

Sorry I'm not sure what you mean?

Hey brewers! I'm wanting to do a Sierra Nevada pale ale clone, directly from their published recipe: How To Make Pale Ale - Our Pale Ale Recipe - Sierra Nevada Brewing Co. 10L though rather than 20L/5 gallons, so have halved everything roughly: Brewfather But the IBUs shown on Brewfather are...

May as well reply to myself from a couple years back... this turned out amazing, even with the adjusted ingredients due to local availability, still one of the best beers I've brewed!

I'm actually trying to train my palate on whiskeys too, even though at present I really don't like them very much. But I didn't like red wines much years ago and now love them, so you can acquire the taste... being half Scot it's a crime not liking whiskey!!

I'm pretty much the same, but I am starting to train my palate on the different factors that go into beer quality taste (that's a little seperate to this thread though in a way). I can now recognise a good wheat beer even though I don't like the style very much, lager taste coming along too (you...

I've done 6 or 7 co-pitching sours, where you pitch the yeast and your Lacto source into the fermenter at the same time, and then add hops once you're reached your desired pH level / taste. So long as you clean well and don't have any scratches in your fermenter (if plastic) it's also fairly...

I have had a couple of small tastes of some fairly expensive beer (not $200 bottles!) of the aged variety, and at a certain age and of a certain style it becomes a sipping liquor not dissimilar to other expensive alcohols. Not how I prefer to drink my beer usually, but very interesting...

My apologies for not being a little clearer myself, the "anyone" part wasn't directed at you specifically, more at other comments within this thread. I couldn't fathom spending that much on either personally, but who am I to say it's not worth the money when you potentially believe it is?

The same kind of people who pay $200 for a bottle of wine or whiskey. Irrespective of the subjective view of what any of us personally would pay (I'd never buy a bottle of Sam Adams Utopia, though I'd love to try a sip one day!) there are those who can afford it and do appreciate the quality...

You worked it out quicker than I did, kudos to you for that, and your restraint. Respect. 👍

Definitely not. I am only considering to add a subtle more sour flavour as the Philly Sour yeast doesn't seem to have added enough, but using this yeast is what to do if you don't want to go the more traditional route. You can also look at adding a little Acidulated malt in your grain bill too.

Hmm, interesting that adding fruit AFTER fermentation is done supposedly reduces full fermentation, logic would have suggested adding early would do so. Guess I have some more experimenting to do with Philly Sour to see how it's best utilised.

Dextrose only this last time, fruit both times.

I am considering letting it ride and seeing if that occurs. Second time though using Philly Sour yeast, where as have had great results from using the co-pitching method previously, so it's a little frustrating!

I'm trying to convey some facts and data about costs of production, and the current state of the craft beer market. Most others are posting opinions, many of them misinformed. Big difference. And I care because you're talking about thousands of people's jobs and careers, and hundred of small...

Apparently aged whiskey does too, but it's lost on me. Completely subjective, just like beer styles and flavours. Just like the beers we all prefer to home brew. You think every home brewer is paying the same for all the ingredients they need to brew the 20L of beer they prefer to drink? Not...