I was planning on BIABasket- do I not need to mash for the same amount of time as traditional? The sous vide was to hold the temperature at whatever setting I chosose

I don't have room to store a mash tun so I have been looking for a substitute to fit in with my single-pot brewing where I plan on going all grain. Has anyone used a sous-vide in a pot in place of a separate tun? or any thoughts on how this may or may not be effective...

I was sitting around with a couple buddies a few weeks back enjoying some fresh NE-IPA from a brewery someone visited in Portland. (the other Portland) Knowing that I recently started home brewing, one of the guys challenges me to name the hops used to create this great tasting beer since they...

The brewer who says- "you must not like IPA's" because his 96 IBU beer assaults your taste buds and turn your stomach. and yeah I do like IPA's just not that one!

Yes I will be doing that. s-04 worked for me in the dead of winter when the house was 65f but now I have to start thinking seasonally. I see many of the belgian ale stains have temp ranges up to 78 or 80f. Might give those a try. With the bath, do you use tap water?

My last batch of session ale was slightly over pitched with re-hydrated S-04 and spent the first 3 days around 72f. Fermentation took off like a rocket and was at my expected FG (OG1.039-FG1.009) within 72 hours. A comment by another member got me concerned about the acetaldehyde that the warm...

Wow, the S-04 blew through fermentation. 3 days in and its at 1.009! Pretty fast even though it was a little warm at 72f and gave me 75% attenuation. I dont have time to bottle until next Monday but I was not expecting this to be so quick.

Your description of the profile sounds good...I am still a newbie myself so I will leave more experienced brewers to guide you. Here is a list of yeasts and someone's interpretation of the resulting flavors or maybe the mfg description. Either way I find it helpful when concocting a recipe...

Yes, mini mash is complete 155f for 50 minutes and then onward! Same here with notty, less body than I wanted but still tasty. It adds the right kind of flavors for a hoppy citrus beer.

This is my second take on the ultra session style but my first time using Chinook hops. Part of my goal for this brew is to make a semi bitter beer that my wife will enjoy which is why I included the grapefruit peel. According to YCH this is the dominant flavor of the Chinook and I would like to...

It depends on what you like but one recipe that I modified a bit and scaled down to my 2-1/2 gallon extract brewing is the spring saison below. It turned out great and not too fruity despite the orange peel; refreshing and finishes dry. Be warned though this took 5 weeks (typical for the 3724)...

Centennial/Simcoe/Mosaic sounds like a good mix (one of my favorites from a local brewery NE IPA Simcoe/Mosaic/Galaxy)- is this a hop sched you would share?

Yeah thats a good point and the BF calculator says 37ish IBU's. Not sure how accurate that is, nor do I know how to actually measure the true/actual IBU's. Personally I think of Galaxy as the soft cousin of citra and wouldn't mind pushing the limits for this one.

Haven't been able to make it to the LHBS so I left the oat steeping part out. The body may be lacking on this run so I plan on doing another and following the mini-mash protocol. :cool: Appreciate all the feedback

It's been in the bottles for 4 weeks now. Not much change that I can detect.

This was one of my first attempts at a semi citrus/floral pale ale that came out less than desirable. My LHBS helped me with the steeping and hops schedule but the final product is more of a hops slap in the face and isn't balanced...

Out of curiosity what was you actual OG and FG?

This beer came out pretty darn good. The cherry wood is a very soft front flavor and the only thing I would change is to add a little more galena to increase bitterness. I think the cherrywood flavor makes it seem sweeter than I had hoped; I also get a hint of some yeast but I am tasting a...

I went to a local microbrewery with a buddy today and ordered a peanut butter porter. I was intrigued by the description and figured how can I go wrong? Well, when the flavoring imparts a sting to the back of your tongue it ruins the beer and cancels out the front flavors of a good porter. I was...

Not knowing what your doing and improvising with the wrong equipment sucks....reminds me of my first tiling job (off topic)