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Thanks I actually thought I'd put carafa III on there must have hit the wrong button. I'll drop the c120 down to c60.

I haven't brewed a black IPA I over a year. I drank one the other night and it reminded my how much I love thee so decided why not brew one. I through a quick recipe together today and would like some criticism weather or not it will work or no and how to make it better. I have American ale 2...

Brewed This with 1:1:1 ratio of simcoe Amarillo and Galaxy. Just added first round of dry hops and smells amazing. Have brewed this with citra mosaic and Galaxy and lived it. Can't wait to try the latest batch. And I am using imperial a38 juice for the first time.

It definitely needs a blow off like 1318 it's going crazy right now. Will be throwing some dry hops in tonight but my fermentation room already smells great. Excited for this one.

I planned on brewing a New England ipa, so I went to the Lhbs for ingredients. they were out of giga yeast Vermont I had planned to use. But what I did find was a little can of imperial yeast A38 juice. Their website says perfect for east coast ipa. I figured sounds perfect. Now has anyone used...

Transferred to dry hop keg tonight, smells and tastes amazing when it's warm and flat. Can't wait to get this in the kegorator all carbed up

I will be transferring this to dry hop keg tonight. Washing the yeast and throwing in on a stir plate to brew a second batch on Saturday. I didn't add anything to the water in the first batch but will do 2:1 cacl:gypsum on the second and see how it will affect flavor

I fermented at 63 and didn't notice it but when I bumped it up to 68-69 is when I noticed it

I know this is an old post but I'm getting the same thing with my IPA 1.057og. I did my first dry hop addition on day 5 and wow green apples! I raised the temp to 68 and I'm hoping it will clean itself up. Anyone else had this problem??

First round of dry hops today. It's smelling a little bit like green apples. Is that normal for day 5. I thought i would be getting more peach than apple???

Same beer, second batch has a couple tweaks. Going to do a side by side, one with nothing added to the water and one with cacl/gypsum added

I figured when I push the beer to the secondary keg the first bit will be yeast at trub so I was going to collect that in a jar until it runs clear then transfer the rest of the beer off to secondary and use what yeast is left below the dip tube for the next batch.

I have a batch of beer fermenting in a corny and plan to transfer to a secondary keg on a Thursday, then use the yeast cake for a brew on Saturday. If I leave the cake sealed in the keg for a couple days will it be useable? I will be be transferring the beer with a sealed transfer keg to keg.

Sorry for double post

Double post

Ok thanks[emoji106] I saw a picture on another thread where someone hung a hop bag from the pressure release on the under side of the lid using a piece of string and a hose clamp. I think I'll give that a go. Super excited about this one the OG sample smelt and tasted amazing and there is still...

Ok perfect that was my initial thought but this is my first time using the corny as a fermentor and wasn't sure about it

Brewed the recipe from op minus the water treatment as I use spring water and don't have a water report on it. Everything went great OG was 1.057. Used gigayeast Vermont IPA and it is bubbling away happily. My question is, I am fermenting in a corny keg and want to use a hop bag for the first...

My water has a ph of 7.1 how will that work if I just use 2:1 cacl to gypsum?

Thanks for clarifying that. Cheers to beers