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Wohoo...#41 all time :rockin: https://www.homebrewtalk.com/homebrewtalk-top-homebrew-recipes-49-25.html

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:off: I'm going off topic, but as OP of this recipe, I'll allow it :rockin: Check out my facebook page: https://www.facebook.com/TheBeerTalk and please nominate your favorite craft brewery for inclusion in our Bracket Challenge. Hundreds of breweries have been nominated, and the 16 per region...

As it happens, I still have the original ingredients written down. Chinook was 15% Willamette was 4.6% Cascade was 4.7%

Thanks :-)

What this dude said. Anymore, 90min is a standard boil length for me.

I prefer to dry hop at room temp for a few days for maximum oil extraction. Cold crash in about 5 days.

Nope. Go ahead and mash for 90min if that's your preference

kegging just makes it too easy. For some reason, I'm way more protective of my beer when it's bottled.

I've been homebrewing for 11 years, and somehow, usually around the time I tap a new keg of brew, I seem to forget that, even though I made it, it's still beer, and it will still get you drunk... Happy Friday Night!:rockin:

Don't know, but I haven't had any issues thus far. I've used mine A LOT.

I have a 1.100 wee heavy that I have fermented down to 1.038 (about 9.5% ABV). It's still a bit "syrupy" which is acceptable in the category, but I want to get it a bit lower. I'm thinking that if I transfer to a new carboy, wash the yeast, create a new starter with the washed yeast, and pitch...

4 hours after brewing, my IPA still seems to be settling...see the 5gal mark.

where would you obtain fresh spruce tips? Do you think you would add them to the boil? What I may attempt is soaking them in white rum for a while and adding the infused rum to a sample of IPA.

lol...awesome. With xmas coming up, I want to smell my xmas tree in my beer. Maybe I just need to throw some spruce in there.

I want to dry hop with something that will give a strong pine aroma. Anyone have suggestions?

That one happens to me probably more often than not. Other things that have happened in the past: The hose out from my immersion chiller shot off and sent a geyser of water in the air landing perfectly down into the brew kettle. Faulty gasket on the beer out side of a keg while carbonating...

Ho many people you suppose would add "make sure false bottom is in place" to their checklist?

Step 1 - mash in 30lbs of grain. Step 2 - notice false bottom sitting on counter. Step 3 - lift massively heavy keg and dump contents into kettle, actually avoiding the floor for the most part. Lots of splashing though. Is hotside aeration a myth??? Step 4 - get mash back on track. Step 6 -...