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If you like IPA I find Fremont's and Two Beers Brewing to be the best in the NW.

DFH's Midas Touch

I just heat the hot mash and sparge water on the stove.

Haha! Super tight lids?

Does the job!

Whew! Thanks for the quick reply! After reading a couple other threads, it sounds like those little fluffy, white bubbles are commonly mistaken for bacteria by us novice home brewers. :)

A couple days after primary fermentation, I noticed my fermentation hose had slipped out of the glass carboy. I'm not sure how long it had been like that. The beer was in our guest bedroom fermenting while my buddy (too drunk to drive home) crashed at our place. So, it could have popped out then...

Sorry for the bad grammar. I'm on my iPhone :p

It was minimal effort. I just put a strainer ofer my fermentation bucket and dumped everything through the strainer. I think the hops actually added an extra filter layer too. Then I looked at all those beautiful hops and thought "if you can still get use out of these at 120 minutes (dogfish...

Here is the hop bill. I ended up throwing about 2 oz of the hops and a shot glass in a hops sack, dumped it in the primary then snapped the lid. I just couldn't stomach throwing away all those whole cone hops! Will these boiled hops impart any undesirable flavors or aromas after being used in...

This week it's Port Brewing's Wipeout IPA and Greenflash's West Coast IPA. The San Diego IPAs are really striking a cord with me these days.

For 20 min that is.

Thanks!! I wonder if boiling simcoe (3 gal) is the breaking point...

Then that is what I shall do. Than you good sir.

How did you use them?

Nice! I'm going for an IPA too. 2 oz of magnum, 2 oz of Columbus for 60min, the 1 oz simcoe for the last 10, 2 oz of cascade for the last 5min. Haven't fully decided on the dry hop yet. Maybe 2 oz of cascade? Then I'll be putting an oz of simcoe in the keg for 10 days.

I love the flavor and aroma of simcoe. I hear they are a tricky breed. I've been told if you don't use them right, they can impart a cat urine flavor on one's brew. I'm about to boil 1 oz for the last 10 min of my 60 min boil. Anyone know if this is too much, too soon and too long?

If the yeast is still busy chomping away at the sugars, will introducing CO2 cause any problems?

After being carbonated in the keg for 3 days, I can already taste the sweetness dissipating.

Didn't record the OG