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It should have a corny sweetness but not an aggressive corn flavor. Buy flaked corn.

I usually wait two weeks.

Mexican Lager yeast sounds awesome!

Gentle whirlpool.

You want a salty IPA. Brew the IPA. At bottling add salt to taste. I think some of you are over thinking it.

One week in the fermenter is probably enough before bottling.

My translation... "Oxygenate with a 0.5 micron diffusion stone for 30 seconds, pitch yeast. Allow fermentation to ramp up to 76 degrees gradually over a 6 day period. When fermentation is complete at 1.010..." I think this brewer brewer may use a conical and has the ability to "dump" or drain...

I like to give it a swirl and increase the temp as fermentatuon slows.

You have to cook the grits before mashing them with malted barley to get the starches converted to sugar.

This will prevent sucking in the liquud as is cools... https://www.midwestsupplies.com/airlock-s-bubble-type?gdffi=aa92829c2cf847b6a646261bd5b23c06&gdfms=E72229394F0946E0A424DE5ACBD918FC&gclid=CJGZoMCRmNMCFVG5wAod-voNSA

Coopers makes the quintessential Australian Sparkling ale and Coopers yeast makes a nice one. It is especially fruity at higher ferm temps..70s. If this isn't the official yeast I'm not sure what is. Maybe Wyeast wlp009? Which I think may be the same yeast.

Doesn't the Blichman brewmometer have an nut to adjust it's set point?

If you pointed the tip right into the furnace it would make the flame burn hotter otherwise not a real danger.

I have updated the recipe to reflect changes in my brewing technique... Summer Citra Cerveza Version 3.0 Recipe Type: All Grain Yeast: Nottingham, US-05 or any clean neutral yeast that tolerates a cool fermentation. Coopers is my favorite if you have to ferment at a warmer temp (>68F). Yeast...

Both versions are Cream ales with hop flavor and aroma. The key to drinkability for BMC drinkers is the low IBU of 24. People who don't like hops usually mean they don't like bitterness. Being a light colored session strength beer doesn't hurt. I prefer version 2.0 with carapils instead of...

I think you may be denaturing a significant amount of the mash enzymes as it is recirculated through the 177f tank as it raises the mash tem from 120f. You might try mashing in with hotter strike water to hit 148f and use your recirculating system to maintain it at 148f for 60 min. Also you're...

The newer version is actually 1 oz Cascade at 25 min and 1 oz Centennial 5 min and 1 oz Citra whirlpool.

The original recipe used flaked barley for head retention. Later I couldn't find flaked barley and used carapils instead. The flaked barley added a fresh graininess. The carapils is more delicate and allowed the hops to share shine brighter. I have used Nottingham, Coopers and US-05. All worked...

I increased the amount of Cascade and put it at the 20 min "flavor" addition and increased the Centennial to make up for less Citra. Originally it was a 10 gallon recipe using 1 oz packets of Hops. I don't like to save 1/2 packages of hops. Amarillo sounds awsome!

As the hot sample cools in the cup, water evaporates and is increasing the concentration of the sample. After fermentation begins the refractometer in increasingly inaccurate due to the presence of alcohol. There is a conversion chart but some question the accuracy choosing to use a hydrometer...