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Thanks, bnuttz!

It's not too long. As others have said, you could get it out sooner but there's nothing to worry about it staying in longer. It won't hurt a damn thing.

English IPAs are typically much less bitter, lower ABV and maltier than their American cousins. American IPAs are also typically (but not always) much drier, so mashed at a lower temperature (like 149-150 F). You might consider lowering the mash temp.

I use both EZ Cap bottles and Grolsch bottles (some with original seals) and I couldn't be happier with them. I've never noticed any leaking and they look great (with labels removed!). Any swing-top bottle has worked great for me, and I have about six or seven different sizes of them (250 mL...

You have made beer. It may even be delicious. Congratulations on your first batch!

Right. So I added 15 g Gypsum (roughly two heaping teaspoons), 3 g CaCl (almost a tsp) and 4g Epsom Salt (1/2 tsp?) to my water for Yooper's DFH 60' IPA clone. Hard to tell how the bitterness is different from the other times I've tried this recipe, but the first thing I noticed was the hot...

Hey TimT...I found some at Famous Foods, on Kingsway between Knight and Victoria St. Grab some there next time you're in town. I haven't mingled with the VHA yet, but I've been itching. Maybe this will give me the right incentive!

I've bottled cider in champagne bottles, and yes, you can use them. My LHBS sells reusable plastic corks and wire cages you can use to seal them--without a capper. It takes a bit longer than pop-tops (i.e. Grolsch bottles) or a proper capping system (since you're twisting the wires by hand) but...

+1 to those saying not to replace spent grains with flour. I've made spent grain bread before and it's quite tasty, but adding about a cup is all you should be after--and as an extra, the way you'd add nuts or seeds. Personally, I wouldn't add LME as a sweetener--I generally don't add a sugar...

So, my LHBS doesn't have Calcium Chloride--I picked up a kilo of Gypsum though. Can I use the same stuff they have at gardening stores? Does it have to have a "food-grade" label or anything? Can I also ask why I should only add gypsum to the mash water and not the sparge? Does this mean that I...

I'm just about ready to place an order (thanks, it works now) but I want to make sure you ship with USPS so I don't get nailed with brokerage fees at the border (I'm getting a false bottom too!). Do you often ship to Canada with no complaints?

It's hard to tell what it is unless you can be more specific about the off-flavour you taste (especially since it's so early yet). With the information at hand I'm thinking ferm temps and/or sanitizer left in the fermentor (unless you use no-rinse?).

CUPE Local 2278, reporting.

Thanks y'all. That's some great advice. I'm excited to see how my upcoming IPA turns out.

Is your site down? I can't access my cart or add items to it!

Lol. Yes. The well-reasoned, cool-headed, and not-at-all deliberately incendiary OP that is in no way spoiling for a fight.

Ahh that makes sense. Thanks, Yooper.

So, 6g gypsum and 6g CaSO4 to the mash only? For, say, a certain someone's 60 min IPA recipe?

Actually, according to ezcalc, I should be adding 6g of gypsum each (about 1 1/2 tsp) to the mash and sparge water, or 3 tsp total. And 8g total of Calcium Chloride and 4g total Epsom salt. Does that sound right?

So, I've been making pretty decent beer for a couple of years, but my IPAs and especially IIPAs have been missing that characteristic sharp hop bittering attack I wanted. Even my pale ales--still tasty beers--but lacking the exact hop character I was looking for. I tried a couple of things to...