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Alien

Yeah, at around 1.080, I think the standard recipe was meant to end around 1.016 or 1.017. 1.091 would be a fair bit bigger, so 1.022 doesn't seem too unusual, particularly if you mashed at the recommended 154F/68C (my club opted to drop that to 151F/66C).

I used to believe this, and I think perhaps it used to be true. But today it just isn't true, based on my experience and that of many brewrs I know. Lallemand and Fermentis are putting out excellent products and I simply do not perceive any "detrimental effects" from using their yeasts. And you...

I've read that Mangrove Jack's Yeasts are just repackaged other brands' yeast strains from 11g sachets to 10g. If I recall correctly, the discussion that went on about that had determined M44 was BRY-97. The main point was that Mangrove Jack's doesn't manage any yeast laboratories, so their...

If you're able to get Imperial Organic Yeast, "Joystick" is great. Likewise, Wyeast 1450 is great for IPA (and excellent for malty and balanced dark ales). If you are sticking to dry yeast, I think US-05 and BRY-97 are truly the best options.

The high carbonation is because it is not really an Imperial Stout at this point, but a Belgian Abbey-style beer. In my experience, those beers are always quite highly-carbonated. Corsendonk Bruin, for example, is a dark ale using this same yeast strain (spicy, not too fruity) and it is dry and...

In case anyone is unfamiliar, "Black is Beautiful" is a beer project where lots of craft brewers are essentially brewing minor variants on the same beer to support Black Lives Matter. My club was considering a "virtual group brew-along" and decided that "Black is Beautiful" was going to be our...

A hydrometer measures the sugar in your wort or beer. Most pre-fermented wort will have a specific gravity ("SG") anywhere from 1.030 - 1.1, or more likely from 1.040 - 1.090. When it is fermented, that number goes down, depending on how much sugar was consumed. Different yeast strains and...

I would strongly recommend always freezing the hops. Yes, assuming they are in a mylar bag that is vaccuum-sealed and/or flushed with an inert gas, they will keep longer than if not, but it is still better to store them at a lower temperature. Is it absolutely essential? Probably not. But if you...

The rule of thumb here in California is that anywhere from 1/10 oz to a full oz of dry hops per gallon (US) of beer. Our gallons are differently-sized than yours because our pints and quarts are standardized to weights (1 fl oz of water weighs 1 oz and 16 fl oz = 1 pint, so 1 pint = 1 lb). I...

Yeah, living in Portland, OR for six years, walking distance from several excellent breweries while keeping 9 homebrews on tap gave me a pretty good sense for certain hop varietals. FWIW, Simcoe/Amarillo is a classic West Coast IPA combo (with/without additional C-hops), fwiw. Apollo, like...

Millennium is a neutral bittering hop -- fairly smooth, but not quite as smooth as Magnum. Glacier is considered an "English-style" US hop, which generally means mild and floral and/or earthy/herbaceous and not dank, citrusy or fruity at all. In terms of aroma it is floral and very slightly...

So the brewday was Saturday and it's got a good bit of krausen going right now. I have a 2 month-old at home, so brewing has been going slowly, but I managed to pull one off after a lot of recipe planning. I had originally planned on going a fully English-style bitter, except using mild...

I think the point of no-rinse sanitizer is that your tap water is possibly contaminated. Of course this would depend on your tap water source. I tend to use a garden hose in my backyard for rinsing/cleaning, so I don't trust it to be sanitary. A while back, a friend of mine swabbed samples from...

One would think, but "it got infected by the dry hops" is easier to deal with than, "I need to manage fermentation temperature."

OK, so I am assuming your Inkbird is controlling the ambient temperature in your chamber, and not the direct fermentation temperature, is that right? Fermentation itself produces 2-5 degrees C increase from ambient. If your chamber is set to 18 C, your beer is probably fermenting at 21C. Now...

The aspect I find most frustrating are the brewers who sanitize everything aggressively, then ferment with an ambient temperature of 26C. When their IPA end up tasting like rotten watermelon soaked in kerosene because they didn't manage fermentation temperature, they assume it's an infection...

Liege

I'm not sure why the image stopped showing, so here it is again:

My 4-tap kegerator and hop freezer.