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Oh, brats are sausages. I thought you wanted me to cook my kids in onion beer. :P

And...? :P

Nice

Would love some pictures of your setup!

Of the 26 I bet at least 25 included either Cascade, Citra, Mosaic, or Galaxy. ;)

IPAs go from 5,1%-10,6% abv, 35-100+ IBUs, 0,70-1,00 BU:GU, as per the styles guide (American IPA, English IPA, Imperial IPA). That's a whole lot to play around with. 90-100 IBU hop bombs are not obligatory to the style. There's no appreciating the hops when they are just packed with the...

We don't hate IPAs, we had the hype for over-the-top unbalanced "juicy" IPAs. I love IPAs. But out of the hundreds of hops to make them with, why do all of the breweries, big and small, insist on using the same few all the time, and using them in quantities that prevent their full appreciation?

Agreed, though I also find hops themselves have their own unfortunate fads (everyone abusing Cascade, then Citra, Mosaic...). There's so much to play with, to understand, to exploit, and yet everyone's just brewing the same clonal grapefruit juice.

Yea, I really like hops, but I aim for the lower limit of the bitterness for the style(s). 90+ IBU is barely drinkable.

I was told IPAs didn't age well and would go stale. Does this mean that if I dry hop in my keg it will never lose freshness?

It just occured to me that CO2 extraction is one of the methods to obtaining hop extract, and that in the keg, we've got precisely more CO2, more pressure, and an air-tight seal compared to in a carboy. But I don't have enough brewing experience to know if it makes a difference. So what fo you...

Fantastic... XD We have a system that treats for minerals, but does nothing, or at least very little, for the odor. Haven't tried aerating the water yet. Guys who installed it said that we should probably try the shock treatments first, because the systems to deal with this stuff are pretty...

No, that was not sarcasm. As others pointed out, if they decide to use a more forceful approach, you stand little chance of keeping the handle. And it's explicitly forbidden to sell handles. May as well be cooperative and give overt hints. Just as long as you make sure the request comes from a...

Yea i think I'd just give it to them, while also giving your mailing adress and telling them how much of a fan you are. ;)

What's RO water? Yea, I've got bacteria in my well, or at least I presume so. Gonna have to desinfect it soon, might fix the issue. A bit of a hassle since it serves multiple dwellings though so we'll need to coordinate a bit.

My well water is sulfurous and kind of smells like eggs. Is the fermentation likely to gas off these unpleasant aroma, or am I better to keep using store bought distilled water for my brews?

I had used pellets for the months-long dry hopping. Might be a factor. Temps were probably stable around 20 degrees celcius.

Before I heard about that, or heck read much about dry hopping at all, I had put my hops in the secondary fermenter, left it with the brew for months, who knows how many. I did not detect any "grass" flavor when I then racked it, nor when I later bottled it. Might depend on hop quality, brew...