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I recently acquired 1 pound each of citra, simcoe, mosaic, and amarillo. I've cobbled together a recipe from various others that I've looked at but would appreciate any input to make sure it turns out! Thanks. 10 gallon batch: 20# 2-row 2# flaked oat 1# cara-pils 1# Crystal 60 Hop...

I'm about to dry hop with some leaf hops which have been in the fridge. I've heard that it is a good idea to let hops warm up to room temperature before you use them. I don't remember where I heard it, and I don't see why that would be necessary. So is letting them warm to room temperature...

I love IPAs and IIPAs, but I've tried Dogfish Head's 120 minute and Fegley's Hop'slutely (a triple IPA) and I find them almost too sweet with no hop bitterness and no bite to them. Am I missing something or are these just bad triple IPAs?

So I've brewed about 5 all-grain batches so far. The first few I did I started with 6.5 gallons pre-boil because that seemed to be the norm. It was nowhere near enough to end up with 5 gallons in the keg. The last one I did I batch sparged until I had 7 gallons in the BK. This was the first...

So, for my first all grain brew, my LHBS gave me a snack size ziplock full of gypsum. It was an English IPA brew. I didn't know any better and threw the whole bag in. It was exponentially more gypsum than required. I have soft water to begin with which is why I had the gypsum, but this...

I haven't bottled in awhile because I started kegging. But I bottled a few nights ago because I didn't have free kegs. I poured the sugar/water mixture into the bottom of my bottling bucket and racked the beer on top. I stirred a bit the the racking tube...But I'm not sure if thats...

My LHSB has an electric mill, but that's probably irrelevant. I usually get about 60-65% efficiency. I'm usually within 2 degrees of my mash temp as I'm still getting used to my system as I've only done about 4 all grain batches. My question is: Is it pretty safe to assume my LHBS...

So, I've switched to AG brewing and finished my 4th one today. First two were fly sparge because my LHBS said that was the best way, but I did the previous two as batch sparges because after reading on HBT I learned that with a bazooka screen, which I use, batch sparging is the best. I was...

There is a ~20 cu. ft. freezer available to me for about $100. The only problem is that it is about 20 years old. I'm thinking that is probably too old to be able to handle the constant on and off from a temperature controller? Not to mention the energy it would suck back. Probably not...

So, last time I tried to whirlpool in my blichmann it didn't work so well because the dip tube and thermometer probe kept getting in the way. I've now added a hop blocker (which recommends whirl pooling for best results) which will make it harder to whirlpool. Any suggestions on how to get...

So I'm trying to start to focus on the yeast and fermentation temps more now. My question is, for a yeast starter, do you only do it with yeast from a previous batch, or are they still worth doing with wyeast smack packs and dry yeast. I usually get bubbles in a day or two, but I don't want to...

So I've been putting my ale pales in the basement to ferment because it maintains a steady temperature..~67*F. But the wort can get up to 70-72*F while fermenting. Reading on here, fermentation temps seems to be one of the biggest variables that needs to be controlled. I do have a fridge...

I currently brew beer, and my brother wants to try making some mead. Can he use my pot, fermenting pail and carboy or do I not want to use the same vessels for making beer and mead? Thanks

I just started brewing and was making my third batch last Saturday (the 19th). It was a witbier and I used liquid yeast for the first time. Its now been fermenting for 9 days now, and the airlock is still bubbling about once every 10 seconds. I've usually had it pretty much stopped after a...