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3-4 weeks for most of my ales. I do primary only unless I HAVE TO do a secondary. Generally I do a 14 day fermentation, then 1 week cold crash and carbonate in the keg before pouring. I will do a 3-week ferment pre-keg if it's an IPA (dry hops), big beer that needs to mellow, or a...

Rip City

Wow, I walked away from HBT for a couple years and missed a lot! Thanks to all the people who took a chance on my recipe and gave it a shot. To those saying "follow the recipe exactly" - I don't think you NEED to do that, every recipe is up for modification for personal preference. The last...

Good! I enjoyed it. A little hoppy at the end so I might have gone with a little less closer to flameout next time.

Then you are a gentleman and a scholar. And a Bed, Bath and Beyond shopper.

I don't know how many pics of the finished product I took, mostly it was just drank heavily. I'll look around - just picture yellow, with a big head because of the wheat :) As for a tasting review, here are my notes from the first batch, yoinked and cut/pasted from my homebrewnotes.doc -...

I used 1272 (American Ale II) and 1056 (American Ale) the last couple times, as my goal with it was a cleaner beer rather than a wheat beer. I've had a couple people say they were going to make it with a wheat yeast, which would probably be good as well. I would guess something like American Hef...

Yes, but it won't be nearly the same beer.

The only problems I've had with higher dry hopping rates are that they soak up so much wort and you end up losing that - however my secondary carboys are 5 gallons, so I can't even make bigger batches!

I heard a quote from someone that it's "not worth dry hopping less than 2oz", and I took that to heart - I usually do 3-4oz for most hoppy beers. It definitely gives a big hop aroma.

It would be so much easier just to reduce the amount of malt extract in the recipe, especially as a newer brewer.

As much as I've gotten a little tired of the IPA onslaught (one of the downsides - depending on who you ask - to living in PDX), I will always appreciate a nice hopsplosion. While I grow tired of over-confident beer snob guy who thinks he's smart because he talks down about non-IPA beers, I also...

It.

Sounds good. I'd usually go 3-4 weeks primary, then a 1 week secondary with the dry hops...but that's personal preference. An american amber you can probably turn around in a 3-4 week primary alone.

The imperial IPA will take longer - both to mellow out just a bit, and also to dry hop (I wouldn't bother entering a contest with a non-dry hopped IPA), so I would make that first. Also, dry hop huge.

You simply want to reduce the fermentables. The less there is for the yeast to eat, the lower the alcohol content will be. I would drop 1-2lb off of the extract, then leave the rest similar. SlimeyBooger is on the right track.

My attempt at an old school bitter, with some new school malts. I looked at a ton of other recipes before formulating this one. Mission: quaffable but deceptively strong. Batch Size: 5.25 Boil Size: 6.50 Estimated OG: 1.060 SG Estimated Color: 13 SRM Estimated IBU: 35 Brewhouse...

Pure, unadulterated genius.

Not everyone has the fermentation chambers necessary to lager a beer, and especially because you can't have a beer lagering while also fermenting an ale (or even another lager during the fermentation phase). I would love to make some lagers...provided I can lager it at 40F in my keezer.

It was not the original name, but I have a lot of sick internet-savvy friends who named it this after trying it and it just stuck. Sure gets the attention of people :)