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Depends on the style of beer but for a quick beer, I have done done 13 days to ferment, clear, keg, and then bottle for competition. I have a buddy that has turned over a saison in 5 days and placed with it in a fairly large competition. I am still playing around with getting lagers on a speed...

As far as cider is concerned, light isn't going to affect it much in the short term (unless you decide to put hops in it). Light will impact the color and possibly taste in the long term. Especially with anything that has red hues. This is noticeable as a browning/darkening effect. This takes...

Process or contamination.

US- 05 is actually a fairly powdery yeast compared to some. Nottingham is a good strain if your main concern is sticking to the bottom.

https://scontent.fhou1-2.fna.fbcdn.net/v/t1.0-9/22552378_1451852651602384_4872179994368936239_n.jpg?oh=9dae9d6552f158fb969e5c0031b59108&oe=5A68E557 Smoked Milk Stout on Nitro

It depends on how much yeast character I am looking for but my standard procedure for hoppy beer is 3-4 days at 60-65 F then allow the chamber to rise to 68 F for 1 week. Then, I cold crash at -2 C for 4 days, keg at 50 psi for 24 hrs, then set to serving psi and relieve headspace pressure...

Recipe: Smokey Joe's Stout Brewer: Aotidae Asst Brewer: Style: Specialty Smoked Beer TYPE: All Grain Taste: (40.0) Recipe Specifications -------------------------- Estimated OG: 1.090 SG Estimated Color: 46.9 SRM Estimated IBU: 43.9 IBUs Boil Time: 90 Minutes Ingredients: ------------ Amt...

Try idaho 7. It has pineapple for sure but is a very mild hop.

I would say you want at least 10% of your grist to be darker roasts. I like 10% roast and 5% chocolate with crystal malts combined being around 6-8%. I tend to like drier stouts though.

Mosaic Hops suck. They smell like stewed broccoli and taste like rotten watermelon rinds.

So, I decided to stay with the original hop profile and to increase the Hallertau blanc and tettnanger in the late additions and stick to the original 4oz of dry hops I used. Hopefully it turns out. I think I may raise the carbonation to 3.2 volumes as well.

Judging was athe least a week after drop off. Carbed it to 3 volumes. Most thought carbonation was medium high.

The beer was bottled and primed the day before drop off. I do not know what hop flavors the judges are looking for. This means I can either increase what whirlpool additions I used or add new hops which might add some citrus, spice, or floral notes. Not sure what will work best for this style...

Water: Ca+2: 114.6ppm, SO4-2:146.2ppm, Cl-: 94.8ppm The biggest negative was the lack of hop flavors, not necessarily bitterness.

7.1% D-45 candi syrup, 59.8% pils, 28.6% Vienna, 4.5% munich .45oz magnum 60 minutes 1.5oz tettnang 20 minutes 1oz tettnang 10 minutes 1 oz huell melon flameout 1 oz hallertau blanc flameout 2 oz hallertau blanc dry 2 0z huell melon dry I am thinking of either substituting hallertau blanc for...

So, I made a beer that ended up averaging 38 points in a competition. The style was belgian IPA. I think my beer was closer to the tripel side than the IPA side, but it scored much better than I had anticipated. To get the beer a higher score, I need to make it more like an IPA in character...

Hey Tyler

I would hold it at 18 for 3-4 days and then let it rise to 22 and hold for 10 days. Then you can cold crash.

It is really good. Dangerously sessionable.

In a world full of big beers, sometimes a lighter beer can hit the spot. This is my recipe for a lawnmower beer of sorts. It is an APA that comes in at 5.2 abv. I built my water up from RO. Ingredients: ------------ Amt Name Type...