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What is your best IPA recipe? Trying to find a new one.

What is the next beer I should brew? I have a tripel and bitter IPA on tap, a Vienna-malt lager with cascade hops that is chilling and another Juicy IPA that is a week old. Suggestions?

Worth a shot. I smoked some grain on Monday and put it back into the grain sack. (Only 3 lbs left in it.) smoked for 4 hours, although I didn't spray the grains. Didn't think it was smoky at all. Open the grain sack today and it smelled amazing, like a smokehouse or your favorite BBQ sauce. We...

What do you think?

Would someone want to try this for me? I have it brewed and just waiting for it to fully carb. I mashed for almost 2 hours and did a two step mash. 122-168. Fermented 2 weeks; started at 68 and 36 hours later bumped to 70, 72, 74 the following days. Has been carbing for 5 days.

Went from 1.084 to 1.03 in 24 hours. Almost needed a blowoff tube in a 7 gallon fermonster, but we survived. Krausen is now only an inch thick. Tastes really good at the moment, albeit a little sweet. Is it normal for Belgians to consume that quickly??

So just transferred this from dryhop keg to serving keg. Dryhopped at room temp 3 days and mashed at 148. Unflocculated, under carbed and room temp and it's pretty delicious. Juicy but slightly bitter. I wouldnt use simcoe by itself though. Maybe add mosaic towards the end. Hops at end of boil...

How does this look? Planning on brewing in the morning. The flameout additions I'm planning on a hop stand below 170, I just don't know that BeerSmith is set up right. My ibus will be off then. I'm sure it will be much more bitter. Using us-05 again and I'm going to try a teaspoon of gypsum.

I put 3 oz cascade in my beer after I had chilled it a little. That plus 6 oz galena to see what I would get. Absolutely none of this flavor stuck around or is so muted that the Munich is taking over. However before with just pale malt I cannot get the late add hops to shine. Is it my water? I...

Anyone try this beer yet? I would certainly drink again. I'm just wondering what the recipe would even look like....

How many of you dry hop your wheat and what with vs. not at al? American wheat, supposedly a boulevard clone but I haven't tasted it. I haven't decided yet what I would like to do.

I just put an American wheat with us-05 in the chamber on Tuesday and with the probe on the outside of the bucket. The goal was 65, and was sitting steady until yesterday when I notice the temp at 58. Apparently my heater isn't working anymore (just bought this at the beginning on the month...)...

I'm seeing a lot about the different styles of IPAs recently and a lot more about NEIPAs. So as far as recipes go, what's the difference? I know I like more bitter and some flavor as a preference but what style is that? That's how I brew anyway. I like it clean and bitter, but there are so...

Why would these two beers taste the same? I have been using gelatin in the keg while carbing but it seems to take the dry hop aroma away so I may stop. Temp control is decent but not perfect, corner in basement stays around 65f. (Have an old pop cooler now with a thermostat so that will change)...

I have access to an older pop merchandising cooler and was wondering if this unit ( Lasko #100 MyHeat Personal Ceramic Heater https://www.amazon.com/dp/B003XDTWN2/?tag=skimlinks_replacement-20 ) would be enough to keep up in the winter in an uninsulated garage. It rarely gets much below -20...

At what point should I repitch? RyePA with 1.070 og. Stuck at 1.040 after 7 days. I pitched to packets of safale 05. I did rehydrate, and we poured the wort into the bucket and made it frothy. When should I repitch 05?

Autosparge, beer gun, last straw, or wait until I can afford a mill? Important fact, I can get my grains, hops and yeast all for $35 usually but because it's local they don't always have the different stuff like midnight wheat on hand.

Is it a double rye ipa? Just a double IPA?

I've got two kettles 30 qts and 40qts. Planning on using a hybrid pump/gravity herms system. The pump will be lower than the boil/hlt which is on the propane burner and the mash tun/ice water reservoir will sit on a table above. There will be an immersion chiller attached to the boil kettle than...