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Funny story. Brewed 10 gallons of an imperial IPA loosely inspired by Green Flash West Coast IPA. Fermentation slowed and gravity was in the 1.018 range. Left for a 6 day vacation to Denver and returned to a dead temperature controller and two 5 gallon carboys frozen completely solid...

I think it’s actually quite attractive. I suspect biotransformation of the hops during active fermentation is one reason for the haziness.

Jesus. I wouldn’t keep this thing in my house.

Same stuff.

"Juicy" IPA with a 16oz Azacca dryhop

Yep, tapped serially, one after the other kicked, just moved the disconnect. No Ropiness or sourness. Kegs were filled about 4 weeks ago. Held at 40. Haven’t opened it. I’m actually drinking one right now and I’m not getting as much of what I thought was diacetal. It’s definately developing a...

I made 10 gallons of an ipa and kegged it after about 15 days of fermentation. First keg tasted great, don’t recall any off flavors. 2nd one tasted great too until recently when I picked up a bit of sweet butterscotch. My taste is **** so I asked my buddy to try it and tell me if he tasted...

I guess I need to step up my hop game!

At 6-8oz per 5 gallon, I wouldn't be able to afford this hobby!

I try to dry hop on the heavy side. 3oz per 5 gallons seems to be my usual target

I mash low, usually somewhere between 148 and 152 for 50 minutes, add enough boiling water to get me to 165-170 for 10 minutes, batch sparge with 170. I boil for 60 minutes as hard as my anvil burner will let me. Fairly vigorous. I almost exclusively use Bells yeast that I harvest from their...

I've made a number of IPAs over the years and one thing I've never had any problems with is head retention. I always get a super thick, super white, frothy pillowy head that seemingly lasts an eternity. Although its always appreciated, I'd like to try and thin that out a bit on some of my dryer...

Well, I brewed yesterday using the profile shown in the first post. The spreadsheet estimated a ph of about 5.5, so I didn't worry too much about any upfront acid additions. Although, at 20 minutes in I tested the ph using the paper strips (I know, not very accurate but I use them for kicks)...

Thanks guys. I’ll try it out and see how it turns out. “Highly hopped” is kind of a relative term. This particular 11 gallon batch is an ipa with about 12oz of hops.

I've been slowing dipping my toes in the idea of water chemistry lately so I got a report from my municipal water source and put in all the relative information into the Bru'n Water spreadsheet, however I am confused on the additions. In an attempt to keep it simple, I typed in 1.3g of gypsum...

Brewed a KBS clone several months back. Recipe here. Long story short, I missed on my mash efficiency and my volume so boiled for an extra 30 minutes to get my gravity back up. Ended up with just under 4 gallons, kegged at 30psi for 24 hours, dropped it back down to 12 and has been there for...

Sounds like acetobactor contamination. Same thing I got from my first attempt. I dumped it and tried 8 bottle in 500ml with no activity then stepped up to 2L and it's chugging along nicely now with a nice thick krausen. Going to pitch tomorrow.

95% complete. I don't know how to fix the upside down picture.

Well, I failed somewhere. The 500ml starter smells of vinegar. I'm thinking acetobactor contamination. I think I'll try again with more than 2 bottles and start with 100ml. I figure less steps means less chance of contamination.

Started in a ball jar then moved it to the flask when stepping up to 100ml. No stir bar in the ball jar.