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I'm currently creating a recipe for a Double/Imperial IPA with an OG of 1.085, ABV of ~8.5%, and IBU of ~115. I'm worried that it will be too bitter. But I am more worried that not adding enough hops on this large malt bill will result in a beer that isn't hoppy enough . Thoughts? Results on the OP?

I've read through about 6 pages of this topic looking for an answer to carbonating with priming sugar before bottling (in 12oz beer bottles). This quoted post seems to suggest that further carbonation is not necessary. I know meads are generally not highly or even moderately carbonated. So what...

Honestly, I am not sure what the specific name for it is because I haven't used it before. I'm just using the terminology from the opening post. Is there a particular sulfite product that you would recommend?

If you use apple pulp in the primary fermentation, is sulfite needed? Also, is there any difference between the time for fermenting ciders and fermenting beer? To be more specific, will 2 weeks in both stages (primary and secondary) be sufficient? Or is a longer period required for either or...

Would adding champagne yeast into the bottling bucket before bottling risk the chance if exploding bottles? Also, how much sugar and what types should be added when using the champagne yeast this late into the brew process? Sent from my iPhone using Home Brew

Found this description saying that the champagne yeast is added during bottling: Brooklyn Black Ops Stout Bourbon Barrel Aged is a domestic craft beer produced in Brooklyn, New York by The Brooklyn Brewery, established in 1987-1988. This imperial stout is aged in used Woodford Reserve bourbon...

Has anyone tried this again? When would the champagne yeast be added in order to give the beer a champagne mouth feel?

What's the best way to clean bottles without a dishwasher? Will a PBW bath and a StarSan bath do the trick?

Thank you Jim! Unfortunately, I forgot to take a gravity reading on this one before pitching the yeast :/ Not really worried about the beer. Just more so curious about the temperature fluctuations. I've read a little about off flavors resulting from too high or too low temperatures but I've...

I am currently in fermentation on an APA with US-05 yeast. I pitched last Saturday, so today (Saturday the 27th) has been one full week. Initially I was using a broken thermometer but I had the fermentation bucket 75% submerged in a large cooler with ice packs. When I was able to get a working...

Weezy: Thank you for the response. So the WLP 300 1L is the yeast I need to create the banana ethers? What is "under pitching"? Pitching less than all of the yeast? And as far as fermenting at a higher temperature, how many degrees above the suggested yeast temp should I ferment? How much...

I have a similar question, so I will tack it to your topic. I'm thinking of making a Belgian wit style beer but I want to get a strong banana aroma and mild banana taste. What I am considering now is to purée some nearly past good bananas (when they are really sweet) and adding it to...

Will be making this recipe soon. Do you leave the orange peels during fermentation? Sent from my iPhone using Home Brew

Also, is there any advantage to "drying" the whole leaf hops before they are used? I've heard this on a few videos and was not sure exactly what that means or how it would help. I just saw a video where a brewer boil hopped with whole leaf and then steeped the hops above the fermenter to...

Thanks for all the great replies, I really appreciate it. I've been brewing for over a year now and I am on about my 20th batch, but to date I've only used whole leaf to DRY HOP Pale Ale's and IPA's. It sounds like I am correct in thinking that boiling with while leafs will produce a better...

What, if any, are the drawbacks of using whole leaf hops rather than pellet hops during the boil? What are the advantages? Or does it even matter? I want to produce a fresher hop flavor and aroma, so I am considering the employment of this technique. Any suggestions or opinions? Thanks

I will definitely be making this in the coming months - thanks for the recipe! One question thought, the differences in final flavor depending on the yeast, you say one is more fruity while the other is smokey. What remnants of smokey is left in the fruitier beer, and visa versa? Also, how...