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stash it for a few months and you will probably be happy. i brew from jan-apr and my bottled beers hit their stride in sept or so. good before that, but get better with age. and i brew 20 or so cases a year so i keep some for 2-3 years and they almost always taste excellent, even the lower...

maybe observe if it looks like its working and if not, cap it and keep them in a cardboard 12pk until you see if they are bombs.

patience will be rewarded. 6 weeks and it will be a different beer. i like to let mine sit at least 2 - 3 weeks to carb and then 2-3 weeks in the fridge. my stronger beers hit their stride at 6 or more months.

i would crank it down a bit and get all the hulls busted up.

i have 5 ten lb bags of uncrushed briess 2 row that i just received by mistake and shipping back is prohibitive. i will not be able to use these grains until early 2022. they are still sealed in the bags and will be left in my cool basement. i only brew in the winter and have all i can...

a ris doesn't really need much if any crystal imo. 20+ lbs of either maris otter or american 2 row, 2 lbs of roasted barley, 1 lb of black prinz. cold steep the black grains overnight & strain, boil and add to end of boil. for a 1090 beer i'd try to get 40-50 ibu out of a magnum fwh and...

yes i have been finely grinding the grain since i went biab a year or 2 ago. i have always mashed for 60 min but lately the mash sometimes goes 90 min because i am multitasking. as for the boil, i have been doing 90 for the above reason as well. i think i need to just not do anything but brew...

i noticed my beers this year getting a similiar grainy, husky flavor. heres my system maris otter malt finely crushed, almost flour well water, no idea of makeup biab no sparge mash low 150's for an hour boil uncovered for 90 minutes keg and bottle ipa's and pa's seem to exhibit the most...

lager it in the bottle

by pound i mean add a lot after i turn off the heat and while it is slowly cooling and i manually stir it. i usually let the hops sit 30 min like that and then turn on the chiller for a couple min to get it down to around 160 and then add more and let it sit for 30 min and then turn the chiller...

these days i pound my beers on the cool down. usually an ounce or two at FO and another oz or three around 160. i threw 5 oz of citra in my last one at 160 and when i kegged it yesterday it was unreal. i never really got the same effect with primary dry hopping.

kegged this today and early indications are outstanding. super lemony nose and flavor with just a bit of hop bite. beautiful yellow color. can't wait for this one to carb up.

i brew from jan-apr and usually empty the last kegs by labor day or so. i throw a couple of oz of leaf hops in a bag in the keg and to me it gets better as it ages. usually the last half gallon or so are the best. different than the first glasses for sure but they usually mature nicely for...

brewed this today. 10 lb MO 1 oz citra 12.4 for 20 5 oz citra at 160 & steep for 30 min i was going to do an oz at 190, 180, and 3 at 170 but i chilled way to fast to 160 so i just did a dump. OG is 1.053 and ibu works out to 27. never did a giant pile at this low before so this ought to be...

i have 12 lbs of maris otter, 6 oz of Citra pellets and 2 packs of S05. with my system i'll probably end up around 1.060 OG. i want the beer to have moderate to light hop bitterness but plenty of flavor and aroma. i'm not looking for IPA bitterness. this will be for civilians. i figure...

i'd dump the crystal and caramels. my imperial stout is MO, Roasted barley and black prinz. caramel and crystal will really sweeten an already sweet beer.

i'd lose the cane sugar. it could thin this out too much. i would just make sure to have a monster starter.

i love mosaic's in the keg. i put 2 oz of leaf in a bag and leave it in the whole time. did one last spring that kept getting better and better for months. the last few glasses were unreal. best ipa i ever made.

thats my plan for a retirement gig for me in 7-8 years. i would like to get a part time job at a micro or brewpub. not really feasible at this point though.

zactly. and if you want a bit more malty beer, use english maris otter for the malt.