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All grain IPA

Just wondering what the utility of a full 60 minute boil would be in this case

I don't have many batches under my belt, maybe 20, but I've always just hit the kegs with 50 psi for 24 hours and I'm good to go. Will a carb stone work faster than that?

Great info! Thanks!

I mostly use dry packs because they are cheaper than the liquid and I have had good results. I've seen threads on washing and saving yeast then using that for a starter in the next batch. I guess I'm wondering if it's worth going this route and getting into making starters or is there mot much...

Aside from saving a bit of money are there advantages?

Have you done this? Seems like it should work!

The "plunger" part on the front keeps getting clogged and sticky sometimes making it very hard to open the tap. Is it just me?

I've always used a bag but is it really necessary?

Is there any worry about pulling dry hop oils out of beer if you clarify with gelatin before kegging?

I thought the IBUs from the whirlpool seemed high as well. That's the amount Brewers Friend gave me. I might knock down the 60 min addition a bit to compensate.

I don't have a lot of experience with combining hops but I happen to have all this stuff around so I figured I'd give it a try. Any thoughts would be helpful Brew Method: All Grain Style Name: American IPA Boil Time: 60 min Batch Size: 5.5 gallons (fermentor volume) Boil Size: 6.3 gallons...

Awesome! Makes much more sense. Thanks Yooper.

Ok, so I think my plan will be to rack it, cold crash it for 24 hours to 3C then stabilize for 24 hours with campden and sorbate. I will likely end up sweetening it a bit after sampling in the keg so here's hoping. Any issues getting that stuff to dissolve at that temperature?

So cold crashing by itself is not enough to stop the yeast from working? It will slowly ferment in the keg even at 2-3C?

My cider is sitting around 1.013 so it is still slowly fermenting away, it was 1.016 a few days ago. My question is, if I'm happy to stop the fermentation there can I just throw in the campden and sorbate to stop fermentation? I ask because I was reading in Yooper's excellent stickied post that...

Thanks for the tips! Curious why you prefer scenario 2 since it would seem that you would get better utilization out of scenario 1.

So I brewed an IPA and it's in the keg and carbonated but I feel like it tastes a little plain. I was going to toss in a bag of hops to try and boost the flavour a bit and was wondering if any of you had experience doing this. Will I get much flavor from hops in a cold beer? Will the beer foam...

Title says it all. Do you typically assume a certain number of cells per ml?

This gets my calcium in the ballpark but my sulfate and chloride go outside the mark by a factor of three or more. I guess there is just only so much you can do!