Recent content by King of Cascade

Like a batch of beer lasts you a month...right, try 3 or 4 days

I would use american ale yeast for this...do you have any? or know someone who does?

You could mix a thick batch of water and LME and add it direct to the fermenter. ETA: Boil and cool first

High alpha acid will not get you more flavor, maybe even less flavor. Just use more next time

I know all the books say this is true but if you think about stone's procdure it might help in your homebrewing. Most, if not all breweries whirlpool for 15- 20 minutes, it could take 30 to 40 additional minutes to trasnsfer and cool 20 bbls of beer out of the kettle. So we are talking about...

I didnt have time to read through all the posts but maybe try these things if they havent already been suggested. pitch temp - pitch a few degrees below what you ferment at kegging - my beers always come out better in the keg zero in on one style - change same things and find out what works...

not exactly true Yeast does tend to get a bit estery when the temps are not held steady. I like to ferment at 68* for one week then maybe (if i'm going for a super dry beer) bump it up to 70*. After two weeks i slowly lower the temps by 2 degrees a day over the third week, then cool to 45*...

That hop schedule looks about right for a 1 gallon batch... Try about 10oz per five gallon batch and back load the hops to get 50% of your IBU's from 20 or less additions

Yes it will, The hop flavors are established in the boil and only fade away after that. WLP002 is Wyeast 1968 Wyeast 1084 is WLP 004

I mostly agree with this... 73% ADF is not enough for a IIPA. 80% + is the norm. Also this beer is boarderline IPA/IIPA.

You might not get the best attenuation or you might get some fermentation byproducts but mostly should be fine.

Note to self...when in VA never drink Jaysbrewings' beer. I find lazy brewers make bad beer. Also I would never put anything into my kettle when cooling, especially if the temperature is below 180*F

Its hard to make Hefe with extract because you don’t have control over the amount of wheat (I like 70%) and you don’t know if an acid rest was done (helps produce more phenols) your best bet is to ferment in the low 60*F then ramp up after a few days. With that said, we had a...

That’s definitely an Indica and Sativa cross with some Maui Waui mixed in.