Recent content by electrobank

1. Yes 2. Yes 3. Buckets are just over a year old I'm with you guys on infection being the culprit. I had a "full blown" pellicle infection maybe 2 months ago (first one ever), and it was due to me trying to harvest yeast from cans for a starter (absolutely pitched an infected starter)...

I do hit my OG, and no muslin bags, the hops just go in; lid off as well. Funny you mention this, I recently thought about maybe going the kit route "just to see". In addition, I was thinking of pitching multiple packs of yeast and skipping the starter to see if it was suspect. Adding this...

Necro’d by the OP! So I’m back, and I’m nowhere closer to success with this than when I started. Since I posted this originally almost a year ago, I’ve been at it pretty regularly and my IPAs just taste terrible. I’ve adjusted the salts as recommended; I’ve tried hop stands, changed yeast...

I really appreciate all the ideas, guys. I'm brewing this again tomorrow, I'll check back in with the results in a few weeks and let you know how it turned out.

oh really... I never questioned the yeast, simply because they said it was their "house yeast" strain; I figured it was in my best interest to stay as close to the original recipe as possible for "cloning" purposes. But for the sake of hoppy IPAs, I didn't know that 1275 was lacking...

1 tsp per 5 gallons. I use two 5 gallon jugs of RO water, and I treat both beforehand.

I appreciate all the replies everyone. So, looks like everyone’s in agreement on the “hop stand”; I’ll be brewing again Friday and I’ll give it a shot. I don’t think my water is the issue, like I said it’s RO water with about 1 tsp of CaCl and gypsum per...

My IPAs are…meh. First, I want to thank everyone, I’m on my…10th (?)…AG batch, all from instructions gleaned from this site; you guys are fantastic. Now on to my dilemma… My IPAs are unimpressive. The main one I’m working on is a Cigar City Jai Alai clone. My first three attempts resulted...

I just ordered all the grains for TWO batches of this stuff. Hopefully I'll hit the magic mark with the extract/spice ratio. The latest trend seems to suggest the Ringwood yeast is responsible for the graham crust taste, and not the extracts. Any thoughts/confirmations?

I brewed this up a few weeks ago, got zero banana out of it, actually tastes just like Leffe (?). Fermented at 68...maybe I'll up the temp next time.