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CTZ Single-Hop APA that I brewed about five weeks ago. Currently brewing a batch of a really simple Amber Ale Recipe (2-row, C-60, and Chocolate Malt).

One thing I will say about Citra is that it is very easy to over use. It is a very intense hop, so just be careful. If you want to do a Single-Hop(ish) beer with citra, I would give the Kern River Citra DIPA clone a try. You can find it in the recipe section of the forum under the India Pale...

Thanks for the feedback! The reason I like to rest for ten minutes is to allow the grain bed to settle a little before I start recirculating. This usually allows me to achieve a good filter during a shorter recirculation period.

I have an insulated mash tun that I use to perform a single infusion mash for 5.5 gallon batches. Currently my approximate mash schedule is as follows: 1. Mash in. 2. Mash for designated time. 3. Mashout w/ boiling water infusion. 4. Let rest for ten minutes. 5. Recirculate/vorlauf 6...

Exactly what I was looking for, thanks for the help!

I am looking to purchase an oxygen regulator that has the capability of measuring flow-rate. I can find many that measure psi, but I am having a hard time finding any that measure actual flow rate, which is the figure I am much more interested in. Any help is much appreciated, thanks. -Sirius

My name is Sirius, so naturally my beers are SIRIUS ALES.

I have never personally pitched more yeast to finish out a beer, I have always been able to get my beer to finish by rousing the yeast. For a beer that big, a 1L starter was probably a little small, so you likely underpitched and adding the fresh yeast might help, but I don't know. With that...

Recently I have cranked up the temperature when around 60%-70% of fermentation is complete. I start at 64-68 (depending on the beer) and will allow the temperature to free rise to 70-72 degrees until the final gravity is stable for a few days. Then sometimes I crash to 50 for a few days to floc...

I'm in!

Yeah, I usually don't do anything around thirty minutes but I saw that Russian River does on some of their beers and figured I would give it a try. I have a ton of Simcoe so I will probably boost the whirlpool/dry hops like you said. Thanks for the advise.

I am trying to put together a recipe to showcase Simcoe in a big fashion. I am aiming for something between an IPA and an APA, would love advise on the hop schedule especially. Although please comment/give advise on anything else you feel. Thanks. 5.5 gallon batch OG: 1.056 FG: 1.012...

Ten Fidy, love this beer.

My All-Chinook Pale Ale, tried victory malt this time and I must say that it was a success! Gives a nice biscuit character.

If this happens, is it possible to re-vitalize the yeast?

I am curious as to what problems could arise during fermentation in small batch sizes. I have three, three gallon carboys and am planning to split a six-gallon batch evenly between the three of them in order to experiment with more kinds of yeast. Is there anything that I should watch out for?

Deschutes Obsidian Stout, goes great with a nice bowl of chili. Cheers!

I am from the memorial area, what are yalls favorite stores for supplies. When I lived there I used to always go to defalcos.

I have taken Commercial Craft Beer before and have never had explosion problems, I am more concerned about the movement disturbing the bottle conditioning process.

I bottled an Oatmeal Stout on wednesday and want to bring a few bottles along to give to my family when I go see them tomorrow. Would it be alright to pack them in my bag and check them on the plain? Or would it disrupt the process of the yeast conditioning the beer in some way. I know its a...