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So FWIW I've been hopping my IPA's like this for about the last 6 months: 1oz bittering .5oz - 5 min 1oz - flameout, chill to 170 2oz - let stand for 30 mins @ 170, then chill and ferment as normal 3oz - dry hop in the keg I guess I should say I "start" the hop stand at 170 and allow it to...

only critique i'd give is i think with all those hops, you might want some more base malt to balance it out and put it somewhere between the definition of ipa and iipa (my personal favorite gray area of beer categories) I'd recommend upping the 2-row to 12-13#.

i'm likely to get made fun of for this... but i'd say Friends. there's a lot of hate for that show and I don't know why, it's a good one. The first 5 or so seasons in particular. Firefly is another real good one, it's just over so fast =[

Just kegged a beer i brewed a couple weeks ago where i chilled the wort to 170 before adding a huge addition and did a 30 minute hopstand. It's quite a wrecking ball of flavor and aroma I must say... I'm pretty impressed. Can't wait until it's carbed and dry hopped.

this happens to me all the time, whether i use leaves or pellets, and i just drink the chunks. i rather enjoy it, homebrewed keg-hopped beer has a super fresh quality i just can't get from commercial beers. eventually they'll settle down (like others said) and you'll have a clear pint, but i...

i'm a catering chef, we have a monday through friday corporate gig which is great... untill summertime when we also do weddings on the weekends. 60-80 hour weeks for me until october, yay!

i'm a catering chef in seattle... maybe it's a NW thing but pretty much all the weddings at least have a bunch of micros in bottles alongside the keg of BMC, if not a keg of something yummy altogether. the lowest amount of effort spent on craft brew is generally a bunch red hook variety packs...

i've also read you have to do something to the water you add or it'll oxidize the brew... boil and cool it maybe? i don't actually know though

its pretty great fresh at the brewery, though on the modest side of the IPA spectrum. sucks getting old ipas, i'm drinking a victory hop devil that tastes like a freshly mowed lawn right now, not fresh =[

I'll add a further 2 cents, as i've been brewing a lot with this hop. i used it in an ipa where legacy was the premier hop, along with some ahtanum and citra, and it was really lacking that classic citrusiness of an IPA. it became earthier more than anything else, which I wasn't expecting at...

yep, me too. ipas have been just perfect.

Seattle's really spread out. Living close to/in the city sucks (OR really expensive) if you plan on having a car and driving, and the good brew shops are in the suburbs. Living in the suburbs sucks if you like to get tanked at the bar and are too cheap for a taxi. I live in the south end, and...

when you contemplate putting in a walk-in fridge where the hot tub used to be.

That recipe looks a lot like the one I brewed a few months ago, which was excellent. Except I used about half that much carafa and I thought it was just a tad too much. That recipe will be a on the dark side of the spectrum, you might want to change it depending on what you're looking for...

my best results have come from lagering uncarbed in the keg 4-8 weeks (depending on OG), then i hook it up to the gas and give it another 4 weeks. I bring it from d-rest temp to lagering temps overnight.

I've done it 6 times so far with no infections yet, but it does seem like it would raise the risk a bit in theory. My guess is that bacteria don't perform so great when it's cold, while the yeast thrive? Maybe someone who knows more about that kind of stuff can enlighten us. The most annoying...

I've stumbled apon a nice little method that originated in procrastination for removing most of the trub from the wort before pitching for people who use kettles w/o spigots that I thought I'd share. I've been using it for lagers with wonderful results. So, I've been getting the beer chilled...

I've done it before too with great results, but like was said earlier it gets super hot on the sides. You just gotta use those hot sides to your advantage! Wok cooking works on the stove but I have to do everything in really small batches or else the food cools the wok down too fast and I wind...

it won't do well in scwarzbier or baltic porter either... you'd have to do specialty category with a nice description about what makes your beer so special. it'll still probably be too normal to stand out, i wouldn't count on winning anything, just some good judge feedback.

The IPA containing about 25% legacy hops in the flameout in dry hop is done and I'm in love with it. I highly recommend using it in a blend w/ c-hops if you're into the bright/citrusy/fruity kind of IPA. I just entered it into an IPA-only competition so we'll see how it stacks up.