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I read a lot about juicy IPAs being vulnerable to oxidizing prior to brewing so I had been putting off brewing one for some time. Still currently at 17 days of bottle conditioning it shows no signs of oxidization even though I just bottled it and there surely was some oxygen exposure. Or is the...

Just updating how it turned out. I decided to follow this hop addition schedule: Now it has been conditioning for couple of weeks and it turned out pretty good. It has some bitterness but it wasn't too much. During the first week it was nearly perfect with the amount of sweet floral and fruity...

Thanks for the advice. I abondoned the 60 and 30-minute additions and took some inspiration from a Deschutes’ Fresh Squeezed IPA clone recipe. This is how I have it now: 22g (0.78oz) - Citra 15min 20g (0.7oz) - El Dorado 15min 25g (0.89oz) - HS Evergreen 10min 25g (0.89oz) - HS Evergreen dry...

I am brewing my first IPA and I'm wondering about the hop additions. This is my recipe: 2.1kg (4.63lbs) - pale ale 1kg (2.21lbs) - golden promise 0.2kg (0.45lbs) - toffiried oats 0.1kg (0.22lbs) - dextrine malt Lallemand BRY-97 west coast ale yeast Batch size is 13l (3.43gallon). I have some...

I believe that the mash temperature was fairly high. Possibly around 155F. Could it have such a noticable effect on the FG? This was a small batch of about 3 gallons.

https://www.brewersfriend.com/homebrew/recipe/view/1304944/witbier-v2 I don't have any notes about water adjustments or fermentation temperatures.

Recipe: - 1.3kg Flaked wheat - 1.3kg Pilsen malt - 0.35kg Flaked oats - 25g strisselstpalt - Mangrove jack's M21 I am using hydrometer for measuring and according to brewersfriend recipe creator the FG should be around 1.013

I am using mangrove jack's M21 for my witbier. OG was 1.050 and now 2 weeks later SG was 1.020. It has been in room temperature for the whole time except in the last week my room temperature has fallen a bit due to fall. Should I just wait a few more days with this or is it safe to bottle...

I currently have a 20L kettle but my stove can barely get the 10L of wort into rolling boil. I have understood that this is the reason why my homebrews haven't been as bitter as I would have hoped. Would it work if I transferred some of the wort into two separate 2-3L kettles and made my hop...