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Thanks all. I'll give inland island a call. Beer taste great and is attenuated for sure. I've just never seen that happen before

I'm new to Denver from Atlanta and recently brewed a pale ale using inland island Northern Cal yeast. OG of the beer was around 1.050 and it has been fermenting at about 67F with no water treatments. Current gravity is 1.010. Hoping this is enough background info for the question. I'm told...

Thanks guys... Will add some more hops to the keg and do additional research on hop teas.

I brewed a pale ale recipe that I scaled up w/o increasing hops enough. The beer is in a keg now carbonated with an ounce of cascades ( I use dip tube screens ). I am wondering if I could potentially boil some cascades in a small amount of water for 15 minutes or so and add the liquid to my...

I am considering the same jump to a keggle tun... My current cooler tun has served me well for about 6 years, but I have always been limited to 1.053 and lower beers when I want to do 10 gallon batches. I don't know enough about HERMS to understand how I could adapt it to a cooler tun. My...

I would almost rather you back off on the Columbus FWH to just .5 oz and then add the other .5 oz to your dry hop. For a IIPA, def looking for that hop aroma.

Just curious if this beer was ever cloned. I was able to drink some and smuggle a couple more down to Georgia with me. A very good APA.

Really enjoy this beer, because it has a lot of complexity going on for a Rye beer. I think the Mt. Hood is a nice addition and am trying to come up with a clone. Can anyone provide feedback on the notes below? From the SW Web Site: A flame throwin’ Rye IPA ignited by a 25% shot of rye...

I am playing with the all-grain version now but am not sure how close it will translate b/c rye has to be mashed, if I am not mistaken. 9 lbs 2 row 2 lbs munich 1.5 lbs flaked rye 1 lbs rye malt 1 lbs cara rye Beersmith shows you can do the following conversion: 7 lbs pale extract 3 munich...

The recipe above came from BYO

I decided to bump this after seeing the article in BYO with this recipe.... Couple of questions.... 1. Is Celebration really mashed that high (157F)? This year does not seem like you get the sweetness out of such a high mash 2. Previous recipe on here only call for 60 hop addition, but the BYO...

Refreshing this page... Going to mash at 152 and see what happens. I have a little more summit hops (Need to unload them before there is nothing left in them) for the 60 and then amarillo for the rest.

Check out this link: https://www.homebrewtalk.com/f36/sweetwater-schwheat-recipe-293122/ He does not give you the specific gravity, but you are probably safe to shoot for 1.050 - 1.052.

Was up there over the weekend and really enjoyed Craggie and Wedge most. Very laid back and approachable for home brewers. Wedge does not have a bad beer on tap and is in a very cool little arts neighborhood. Craggie had 3 beers that stood out in their IPA , chipotle porter , and esb. Both...

What was the final recipe and how did it turn out?

Agreed with Yooper... The grist looks very tasty. I am not a huge Chinook fan for bittering b/c it tends to be more harsh but that is a personal preference and there are plenty of breweries out there using Chinook on their bittering addition. It will be fine. I have been doing .75oz (Usually...

I did the pale ale clone 2 months ago and got it to 1.012 with the same amount of crystals and mash temp. Using a good yeast starter with the 1056 work horse, and you can get the FG really low. Can't see the additional munich and 2 row sweetening this beer up that much.

I have not brewed this yet b/c of other brew club committments... But this is what I am thinking. The grist essentially takes the Dales clone and increases the OG/FG without adding additional crystal malts, frankly, b/c I don't think they added any more from the pale ale recipe after tasting...

Has anyone done a side by side? Curious to see how close these are?

Thanks to all who work this thread.