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This beer just 2nd in a local home brew fest competition. It's hazy, but not murky, soft and just damn good for a low alcohol IPA. Easily the best beer I've ever made and I can't wait to tweak this recipe even more.

. Double post.

I did add another 3oz of hops 72hrs into fermentation, the airlock smells wonderful right now. I'm going to give it a few more days and then cool it back down to 65F before transferring to a keg where it will get another 3oz of hops. I also used some lactic acid to help get the mash pH down to...

I saw the post below earlier in the thread and just decided to try to get close to that, I know my Na is a little higher than the quoted level. This is the first time that I've ever played with water chemistry at all, but after having some Tree House/Trillium/Tired Hands IPAs I just had to see...

Brewed this Thursday the 24th. 10lbs. Superior Pale Ale Malt 1.75lbs Flaked Oats Wyeast 1318 OG 1.049 1oz Magnum FWH 1oz each of Simcoe, Mosiac and Citra Hopstand at 170 for 30 minutes. Used distilled water and added salts back to it for: Calcium-87 Magnesium-8 Sodium-43...

I realized after drinking some Trillium Congress St, Tree House Julius/Purple Haze, and numerous Tired Hands hoppy beers that this style of IPA is what I want to drink more of so I figured I would try to brew something like it. I've got the malts and some 1318 to give this a shot but the water...

Thoughts on this hop schedule for a Trois IPA. 1oz Pacific Jade @60 .5oz Nelson at 0 1oz each of Galaxy, Motueka and Riwaka at 0 Same as above with a half hour hop stand @ 185F Dry hop for 5 days with the same mix.

I have a Berliner sitting in primary that was fermented with US05 and I bought a tube of Brett Burx to add it. Should I rack it off the 05 yeast cake and then pitch the Brett, or just pitch the Brett now? I'm going to add fruit to this eventually, but I want the Brett to do it's thing first.

Damn this post makes 94 posts, I should be able to manage 6 more before the new round starts. Would love to get in on this.

72 hours into a sour mash and its not quite sour enough yet. I stopped purging it with CO2 everytime after opening and took off the plastic wrap for the last 24 hours. I'm thinking this should be ready to boil tomorrow afternoon. No horrible smell and nothing funky looking so far. Smells like...

Any batch spargers out there that have done a sour mash? I think this is the route I'm going to take but I'm wondering if should mash in as normal and then batch sparge after my mash has reached desired sourness? Or do I try to fit as much of the total volume in the first infusion?

How often does new ECY go up on love2brew? I thought I signed up for the newsletter/notices but have never gotten any of them.

And count me in too.

Used WLP002 in my batch and like the results. 002is quickly becoming one of my favorite yeasts.

Absolutely ridiculous. This 100% on the owners.

Just kegged this up today after the 10 dry hop, it tastes so damn good and my whole room smelled like tropical fruit while transferring to the keg. Cannot wait to tear into this.

A 30 team league isn't viable, contraction would a good thing for the NHL.

Fail

How many bags left until its full?

Did 10 gallons of it today as well. The hop oil slick was great.