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pretty much just rebrewed this beer too. used hops on hand though, magnum and columbus for bittering. columbus and challenger @ 10 minutes and columbus, challenger and casade at flameout. i think the grianbill was something like 16.5 LB fawcett pearl 1LB C60 1LB carafa III 6 oz pale Chocolate...

i brewed a begian pale ale back in like march/april or something...here in texas. i just cooled the wort to mid 60's, put the carboy in the house that night, pitched big starter in the morning, temp was right around 70, then left it alone. by the that evening the temp was up around 75. the days...

i did an amarillo and simcoe ipa. tasting the readings and some wort when i transferred to keg, it was very grapefruity.

yeah, i've toasted the base malts a few times. the taste isn't the same...

would you just take a gravity reading and figure out where the beer is at? the yeast cake is probably gassing off co2. swirling the fermenter just helped it do that so your airlock, which is just a vent for the co2, bubbled some. if you want to know if your beer is done or still needs time you...

i've toasted some base malt a few times and the flavor is not really getting close to what i taste in the dogfish beers. does the thomas fawcett amber work best according to your opinion?

airlock activity will slow down. the yeast are probably still workin. you gotta take a reading to know. if whatever liquid you have in your airlock gets a little low it will quit moving the inner plastic piece and make you think it's not venting co2. you gotta take a reading to know whats...

3.5 oz of total kettle hops is not much at all. especially for a beer as big as 90minute IPA. i suspect there is a mistake in the recipe.

brewing single hop beers will really show all the nice complexities most hops have. i did an all centennial IPA and it was pretty awesome. florally, resiny, spicy and kinda a mango/grapeftruit citrus thing goin on too. but it was actually more resiny and spicy than citrusy. just do an all...

i'm using wlp002 now, last batch i repitched 150ml of washed yeast into ~5.75g of imperial IPA. pilsner malt and 1.5lbs of amber/brown malt (toasted by me in the oven). og was 1.080 and i just checked the gravity today. it's down to 1.010 wanted to mash at 156 but it was pretty cold that day...

yeah. i was expecting the FG to be about 1.016-1.018 oh well. i'll drink it :mug:

i mashed an ESB recipe at 151. something like 12lb maris otter 1lb ambermalt ~ 1.5 lbs dark crystal malts i was worried about attenuation which is why i mashed kinda low. the beer went from 1.063 to 1.012, the yeast was pretty much done in 4 days. i decanted 2300ml of starter, pitched the...

i was using some organic cane sugar for quite a few batches. this last time i went with a lighter colored turbinado sugar that is in the bulk section at the grocery store here... haven't brewed a similar recipe with different sugars but i'm sure the differences are subtle if even noticeable at all.

i don't think i'd bottle any sooner than 14 days in primary...

no worries...i'm dysfunctional if i don't my coffee in the mornin'.

highgravity is talking about dumping a new batch of wort on the existing yeast cake and asked about the krausen in the carboy if i'm not mistaken. i would: rack the first batch to the bottling bucket and bottle. then wash the yeast. (see the sticky at top of this subforum). clean the carboy...

speakin of little sumpin' ale...how about the little sumpin' wild ale. that is an awesome beer too.

i jsut used wlp002 which should be the same as 1968. the beer cleared very quickly, ~5 days and i got better attenuation than expected. my beer did have the chunks floating around like you mentioned, extremely flocculent yeast. on reusing the yeast. why not wash the yeast and then repitch the...

hey revvy. i'm guessing it was stored at room temp for 5 months?

wow. today is the end of the fourth day. just took a reading. went from 1.064 to 1.013 and it's brilliantly clear. actually attenuated more than i wanted it to. i might wash this yeast for atleast a few brews and see what all it will do...