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Just not sure which grain or combination of grains would produce a beer this light in color at an ABV above 8%. See the beer on the left. Some breweries are making 10% ABV IPAs this light in color. Just to reach that ABV requires a massive grain bill, and the more grain you use, the darker the...

I’ve had some New England IPAs, DIPAs and TIPAs that are SUPER light in colour (often described as looking like lemonade). I can’t figure out how some of these high ABV NEIPAs are so light in colour. It doesn’t appear to be yeasty/turbid, just hazy. I can make a hazy pale ale with Pilsner malt...

I've heard great things about Foam Brewers, which is in Burlington. Never been there myself, but the reviews seem to be solid. Thinking of checking it out on my next trip.

Thanks for the clarification! I've been reading this wrong for a little while!

There is something I'm trying to figure out here. I'm hoping someone can clarify. In the water profile above, it lists Sulfate: 59 and Chloride: 121 for the mashing profile. But if you look at the finished water profile, it's Sulfate: 29, Chloride: 55. I thought that for this style, the...

I've gotta say that I'm pretty disappointed with this yeast. I love WY1968 and WL002, so I was hoping for something similar. A week ago I brewed a fairly simple pale ale (1.050). Mashed at 151f. The yeast took off pretty quickly, but then crapped out by day four. It has been sitting at 1.02...

Has anyone ever infected their beer by adding coffee beans like a dry hop or adding cold steeped coffee post fermentation?

I've heard that their Brett strains only have about 3B cells per vile at production date. So, I think your estimate is actually pretty close. The crappy thing is that since it was discovered that WLP644 wasn't actually Brett, and is Sacch, they haven't upped the cell count to match their regular...

Yup! I was too cheap to buy honey, so I subbed the honey for regular sugar. But since I still wanted to add a little bit of honey character, I added some honey malt (3% of the grist), but I also cut back the caramunich to about 2% to balance out the total amount of crystal/caramel malt in the...

If you went with a less finicky yeast like WY3711, I don't think you'd have any problem having it ready by then (especially if you're planning on kegging it).

azscoob - Sounds like a great recipe. Have you tried brewing a lower ABV version of this yet? I'm thinking about something around 1.048. I'm hoping for something a little more sessionable, but I'm afraid of it being watery or lacking in character. Would you increase the oats, cut back the honey...

Count me in for the ITC-310T, eh! It will let me know when my double-double has gotten too cold! :mug:

Nice, looks pretty hardcore! It definitely looks like it would do the trick, I'd just have to find something similar that is assembled and approved as is.

That's a pretty cool calculator. Thanks for sharing. I wonder if it's still accurate at the volume I'm trying. As a test, I put in 12,000 ibu/hr at 30% efficiency for 70 gallons (starting at room temp) and it's still showing that a boil is achievable. Not quite sure that is true. Also not...

I'm going to be doing some brewing in a soon to open brewpub. 2 bbl batches. Going electric is off the table (it's a long story short, but we can't do it). Now I'm looking for burners that will be strong enough to bring 2 bbl batches to a boil. I'm not quite sure what the BTU power will need to...

Update #2: The beer turned out great. I kegged half and bottle conditioned the other half. I submitted it to two competitions. It took bronze in category 16 (2009 BJCP guidelines) in one comp, and Gold in the "Belgian" category in the other. I think I'll dry hop it next time I brew it. Thanks...

Thanks for the input. 22C it is!

I brewed a wheatwine that I aged with oak cubes that I'd like to enter in a local competition. I'm wondering which category to enter it in. The competition is using the 2008 BJCP style guide which doesn't recognize wheatwine as a style (in the 2014 draft it is 22D). If it wasn't oak-aged, I...

This beer has been at FG for probably five days now. I'm not as familiar with saisons. Do you guys normally let them sit in the carboy for a little while to clean up after FG has been reached or go straight to kegging/bottling?

Update: took a gravity reading tonight and I'm happy to report that it is currently sitting at 1.005 and I think it's still going to drop another couple of points. I'm going to skip the dry hop, the sample was super fruity, quite a bit of citrus and lemon.