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Not sure why I never saw this. The beer is the only one I brew over and over again. I have never tried them side by side but this will get you very close!

Thanks!

So, I am batch sparging and I doughed in and hit my mash temp a few degrees lower than I wanted. I was already mashing at 1.5 qt/lb so I did not want to heat up more water. I pulled out some water from the mash immediatly (About 1 gallon) and heated it up to boiling and added it back to the...

Best beer I have made so far. Notes: I dry hop in primary, cold crash and then transfer to keg. Batch size 5.5 gallons Boil size 7.2 gallons Boil time 60 minutes Grain weight 13.25 pounds Efficiency 70% Original gravity 1.060 Final gravity 1.012 Alcohol (by volume) 6.3%...

Day, are you saying a poppet leak would not matter if the QD's are connected?

I have a small leak in a corny keg. I know my poppets are leaking but would that matter when the lines are connected. The pin on the disconnects are pushing down on the poppets anyway.

Thanks for all the advise. How do you fill from the dip tube. Do you remove the post and leave the tube in place?

Ok, Just got all of my kegging equipment and I am ready to start filling them. I know not everyone flushes the keg with co2 before filling but would like to know the process. Help please!

The percieved sweetness is probably based on your water profile. I am not sure if you make water adjustments but I would look into adding more sulfate to your boil. This will up your percieved bitterness.

This beer just placed 3rd in a competition out of 18 beers in its category. It scored a 41/50.

Using a 1/2 pound of wheat and saying it crosses the lines of beer styles is like saying using Munich in an IPA would be crossing the line with a Munich Lager. The quality of a wheat beer is derived mostly from the yeast. One of my favorite IPA's is Sweetwater out of Atlanta. They use a touch...

The .5 is so minimal that is really does not cross lines. I know several microbreweries that use a touch of wheat in thier IPA's a Pale Ales for head retention and roundness. There is not question that this is a bold IPA with delicious smooth hop flavor.

If I were brewing it, that is not the way I would do it. I would put the recipe in a calculator and have the calculator scale it down for you. It might work out to half anyways though.

You should really try this recipe. I pretty much only make IPA's and this is by far the best I have ever made or had commercially! All the flavors are perfectly balanced.

I would skip the mashout method. I think it is useless for batch sparging. Fly Sparging is important. Also, you need to heat up your sparge water hotter than 170 more like 185ish.

Instead of just thinking about 3 vs 3.5 gallons, just think about quarts per pound. I stick with 1.3 quarts per pound. Most people will use anywhere from 1-2 quarts a pound but standard is 1.25-1.5. Subtract out grain absorption .11-.13% per pound and that will get you your sparge volume.

You can shake the bottles as well to help out but that does not seem to be an issue since it is still murky.

Thats fine but 5oz will get you way over the 2.2-2.5 level. It really all comes down to what works best for each individual brewer. I can say for certainty though that I have dialed my carbonation in perfectly and do not use the method of 1oz per gallon. I would suggest to the readers find a...

Most all references that I see quote 1.5-2.3 Vol of C02. I have bought and used the 5oz packages for a while and never got good results. I alwasy had over carbonation which throws the flavor all out of whack. Since dialing my sugar in over the last year I have never had an issue with over...

3oz of corn sugar is plenty. IPA's are generally on the lower end of carbonation. I constantly use 2.5-3.5oz depending on the beer. I do use regular cane sugar though as well. I would suggest using 3-3.5oz of corn sugar. Once I started measuring my priming sugar out exactly I have been...