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Sounds like a yummy hop schedule. I need to get some Citra. I haven't brewed with that one yet. IMO, that's a bit of a waste at Flameout. I would do .5 of each. That is, unless this is a 10 gallon batch.

Under 10 minutes? What does that get your IBUs to? That seems like it wouldn't even be high enough for an APA. I did a 10 gallon IPA with 1 oz every 5 minutes for the last 30 minutes and that put the IBUs in the 60s. That was my goal.

Hopbursting rocks. I did a beer where I had no bittering hops. I then overloaded with hops every 5 minutes for the last 30 minutes of the boil. The hop flavor and aroma was so awesome. This method is what makes Hopslam so good. People seem to think that Hopslam is 100+ IBUs. But, it...

I free hand my siphon to help keep the yeast out of the keg. I hold the end of the siphon just under the top of the beer and go down with it. The only time it touches the bottom is for the last couple inches.

Pellets for the boil, whole leaf for dry hop. That's my method of choice. I think putting the leaf right in the beer in the keg gets the best hop aroma possible. I love it.

Mine was floating when I first installed it. I just cut it down much shorter. Still works perfectly.

I kept crushed grain in one of the orange paint buckets with the sealed lids from Home Depot for 2 weeks. It was perfectly fine.

I use a bucket for primary. It stays in there for 10-14 days or until the gravity is down to where I want it and all the krausen has receded. I then cold crash for 4 or so days. When I siphon, I free hand the siphon keeping the end just under the top level of the beer. This helps to minimize...

I just got back from the St. Paul area last week. Stub and Herb's was my favorite pub. They have 4 Surly beers on tap and they have awesome food. I brought 16 Surly beers home on the plane with me to Florida.