Hi all, I took about 5 months off from brewing because we just bought our first house, which took a lot more time to get settled into than I thought. But I've almost got my garage cleaned up and my kegerator ready to go, so I am going to make 2 beers to have on tap in April. I have a bunch...

Drinking at Crooked Stave. Tried a Brett IPA collaboration with New Image and an IPA collaboration with Comrade and Cannonball Creek, hopped with Citra and Chinook. Always tasty.

I made this pale ale recipe yesterday. Mostly Root Shoot English Pale malt with a little white wheat. Hopped with Simcoe for bittering, then huge late editions of Columbus, Simcoe, and Chinook. The fermenter is bubbling away like crazy at 24 hours and it has already fermented down .008 according...

I did a 5 gallon batch and pitched 2 packets. The yeast seemed to work pretty quickly and fermented down to FG in like a week. I was thinking it would take longer, so I didn't really initiate the d-rest until it was already at FG. The lager is still tasting pretty weird at 4 weeks today--oh...

I pitched 2 packets of 34/70. Fermented at 50F for a week and it was already at FG, so I did a 5 day diacetyl rest at 63F. Kegged it up after that. So maybe I didn’t do the diacetyl rest soon enough or maybe I kegged it up too soon?

I'd like to make a nice fall beer sometime at the end of October, maybe early November. It is my favorite time to drink beer. I'd be interested in making someone else's recipe if several people want to make a fall community beer.

I've been lagering my first Marzen for a little over 3 weeks. I'm on day 24 right now. I did a diacetyl rest before I kegged it for lagering. When I kegged it for lagering, the beer had a strong green apple flavor which has mellowed over time, but since it has faded, a prominent buttery flavor...

After some comments here, I'm considering changing my IPA to a pale ale. I already milled the grain, but might cut out the dextrose which means it will be about a 5.5% pale ale with 95% Root Shoot English Pale Malt and 5% Rahr white wheat, Columbus, Chinook, and Simcoe, US-05. Kind of bare bones...

Thanks for the advice! And to everyone else who chimed in. I hadn't thought about using a false bottom before. I often find that my wort is like -3-4F from when I start my mash. I do take it off the burner when I begin the mash though, because I'm afraid of scorching the bag, so this might help.

Yes, you are correct that I am underconfident in my abilities to have close mash temp control as I am doing BIAB with a Blichman Hellfire and a cheap 10-gallon pot. I have only used this rig for the last 4 beers or so and am still trying to figure out how I can dial it in better, but I am often...

Thanks for the advice. I didn't consider that color in an IPA could come from a higher mash temp or longer boil. I might try this. I'm curious as to your comment about sugar though. From what I've read recently, it seems like a modern WCIPA is often like 90% Pilsner and 10% sugar of some kind...

I'm trying to find some common ground between a bone dry modern WCIPA and an old school WCIPA with caramel. Hence, using a slightly more malty and darker base malt like the Root Shoot which gets me to about 7 SRM. I might dial the dextrose back a bit some in later recipes. I have the alcohol...

Thursday night, I kegged up my Marzen (and first proper lager), installed a new faucet into my keezer, and a new C02 line on my regulator so I can carbonate and serve two beers now. Looking forward to having a Marzen and a WCIPA on tap and read to drink in early October.

In the next week or so, I'm going to brew my WCIPA for the 4th time, trying to zero in on a recipe. I'm using Root Shoot's English Pale Malt which is their version of Maris Otter, and about 5% white wheat, and 7% dextrose. Chinook, Simcoe, and Columbus hops, with a big late addition and 3-day...

It’s looking pretty close to 1.008FG, though I always have trouble reading this thing. Hoping it’s not too dry for a marzen. Sample is tasty though.