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After many failed attempts to brew a good IPA I finally got it down and I'm really satisfied with it. My next experiment will be to move on to a Rye IPA (my favourite). I'm hoping that rather than concoct a completely new recipe I can modify my current IPA recipe to include the rye grain. I was...

Yes. Of course. I wasn't asking for any real world application but just so I could better understand how it all works.

"or cold crash the fermenter to drop most of the yeast prior to bottling." Ah. That makes sense. Thanks.

Unfortunately I do not have a garage. I live in a duplex. Our unit includes the basement but it doesn't get very cold down there. We have to keep our roommate who resides down there from turning into an icicle. My training room stays about 17-19C in the winter but it fluctuates. 17-18 normally...

A few general questions about force carbing and bottle priming to help me understand the dynamics of yeast and bottling. Part 1: So the premise of using priming sugar is to take advantage of the yeast still in suspension in the beer. So when those remaining yeast chow down on my priming...

Question about hops in fermenter and the effect on fermentation process. I love hoppy IPAs. I wish my beer could taste exactly the way hops smell. That being said, with my IPA recipes I add a significant amount of flavour and aroma hops in the last 20-30min of boil (including a dump at...

Started brewing on Thanksgiving (Canadian thanksgiving) back in October. I started with wine about two years ago when my grandpa gave me some of his extra equipment but I could never do it quite as well as him. I've always wanted to brew and my wife says I need a hobby during off season (I'm...