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I wanted to enter the feb forum competition but I think the ibu is too low... I really enjoy the juciey mouth feel youd get on this but I think youre right about being caught between styles. Try something different and go traditional (if there is such a thing) DIPA?

I was trying to up the gravity without adding loads more to the mash tun (it'll probably be at it's limits with 8kg of grain) I was trying to push abv to try and get in the DIPA range.

Hi, I've brewed my Vermont Style IPA a couple of times now and whilst its a bit more than 'hazy' and has been overly bitter for the style I'm tempted to make a DIPA. What do you think to the following; HOME BREW RECIPE: Title: Vermont DIPA Brew Method: All Grain Style Name: Double IPA Boil...

I'd be interested to enter, but does a DIPA need conditioning? Would 6 weeks be sufficient?

So you set your sparge temp. Plug your hlt into the inkbird, hang the probe into the water and then just walk off?

Just a quick one. Can you use the ink birk temp controller to maintain sparge water temp during mashing? All the examples I've see use it to maintain fermentation temp. Cheers.

Hi, I brewed my first all grain stout yesterday. Was reasonably happy with the results (although came out a couple of points lower on my gravity). I normally brew IPA and pales which are obviously best drank fresh. I understand this is not the case with stout. How long in primary...

The recipe is based on a BrewSmith one I found so as far as why things are included I can't be completely sure. I have the Mikeller book so I think I might make their milk stout as a trial run. I might be running before I can walk here...

Cheers for the advice. I've never properly tested my efficiency (although I know I should have) so when building recipes I generally work to 65-70%. I've lifted the bulk of the grain bill from another recipe. If I was to cut back on the specialty grains where would you suggest beginning...

Hey, I've done about a dozen all grain brews now and I'm sort of getting to grips with the process and my equipment. Whilst I love stouts and porters, so far I've brewed exclusively pale ales and IPAs. I want to make a Chocolate Milk Stout. This is what I'm thinking; 3.18kg Pale Malt...

Loads of craft beers, How to Brew by John Palmer (incredibly in depth by the way) and a couple of mini kegs. All good!

I recently made the following; 4.535kg Two row 0.455kg Flaked Corn 0.340kg Carafoam 0.115kg Acidulated malt 0.115kg Wheat 40g Magnum at 60 mins 55g Simcoe at 0 mins 55g Galaxy at 0 mins 85g Galaxy dry hop at three days during active fermentation (apparently this is the done thing for NE...

Yes please!

Hi, A little while ago I brewed an IPA to a recipe I found online, with a few small tweaks. I was aiming for one of those hazy, tropical IPAs that seem to be all the rage. I've started drinking it. The beer is really good. Really fruity and the hops really come across well. The problem is...

If any are left over I'd be interested! I

I'm a bit of a dope when it comes to this sort of stuff. Are you saying you literally just put in 20g of sugar (not dissolved in water etc) and that works fine?

Wrap all possible openings with cling film...

Just saw these are on offer for £10 in morrisons atm full of Old Speckled Hen... Are they suitable for keg style beers? They look like a good idea but I won't be brewing cask style stuff... Sorry if this has been covered already but there are 103 pages...

I know what you mean. The recipe called for 170g for 19l. I am going for a really "juciey' beer though.

Mostly caused by hops absorbing wort. Will be using a hop bag or spider in future.