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Honestly don't even know what style I would attempt this in, but curious if anyone has any pointers in using a plant such as a lantana in beer. I love the way it smells and think it could bring some great aromatics to a brew.

Thanks for the info and tips. I changed the recipe and will post it later once I get it nailed down.

Taylor, why is there a limit of 60-70 IBU's that will dissolve in the wort? I am struggling to try and make the recipe balance out. Why do hops have such a broad range of alpha acids? should I lean towards the lower or higher end, and does pellet vs. leaf change that spectrum one way or...

should my 30 minute additions be classified as "boil" or "aroma" in the brewmate program? I was under the impression that these additions are more fragrance than anything. Depending on the classification my IBU's are either really high (90) or typical for an IPA (70).

I have been playing around with more bittering additions. Taylor, you think I should use the cascade leafs at 60 minutes instead of 30? I know its simple and good, but I am shooting for great!

I used BrewMate to formulate the recipe. Feedback and suggestions are welcome. 10 gal batch 60 min boil 75% efficiency expected Mash 152 for 60 mins 24lbs American 2-Row .5lbs Crystal 40 .5lbs Crystal 90 1 ounce Chinook (pellet) @ 60 3 ounce Cascade (leaf) @30 4 ounce Cascade...

Thanks NiteOwl for the awesome tower and taps!

3" diameter, 11-12 tall. prefer all SS faucets shanks and tower. Let me know what you have with a pic and $. Thanks.

I have an additional question. Is there a difference between stainless steel and copper immersion chillers or is it simply preference?

+1 on the addictiveness of the hobby! I will invest in another fermenting bucket, not sure where I can hide it so the wife doesn't find it! I am going to just let the Tripel sit for a month and not pitch yeast again. Thanks for the advice people.

Do I pitch more yeast when moving my beer into secondary? Or do I just move it into the new container and let it sit? Sorry for the newb questions, but I know this Tripel is going to take a while to age and don't want it to hold up my fermenter. Should I put a three piece air lock on the...

Its Trappist Ale Yeast. I was told to take it out of the fridge a couple hours before I plan on using it? Do I shake it up and just dump it into the fermenter?

Right on. I'm nervous about mine, first time working with a live yeast. Any suggestions?

How did the Tripel turn out eljefe? I'm going to brew mine this weekend!

haha great to know I'm making friends all over the country! Jeff I will send you a bottle of my IPA when I get back into town later this month. What do you have bottled? +1 with friends that drink sub par beer... some people have not developed their taste buds yet

Whats a quick maturing beer?

Thanks for the replies everyone. When I get back from my vacation I plan on brewing my tripel and letting it age in secondary for a couple months. At what time do I move the beer into the secondary fermenter from the primary? I have a 3 week old IPA that is just now tasting right. I tried it...

I am on my 3rd extract brew and wanted to clear up some issues before I proceeded. In my first two batches I did not use a secondary fermenter, and it sounds like this is popular especially with Belgian Tripel's? What benefits do you get with secondary fermenters? Do you gain anything from...

I think I have the same belgian tripel recipe and yeast. What do you mean when you say you pitched the yeast from the 3L starter? The yeast vial said to let it sit out a couple hours before pitching? Thanks for helping out a noob

I have tried to find definative answers on the correct temperature to age beer. I have viewed poindexter's video, but he does not specify what to do with the beer once it has carbonated at room temp for 3 to 4 weeks. Will a beer continue to age correctly at room temperature (70 degrees) or...