IMO, a solid fruit IPA. Balances the citrus of the hops with what the grapefruit peel brings. I had been told that this isn't just Stone, but a revolving door collaboration where another brewery will step in on the next release with stone and so on. I wonder if the Stochasticity moniker will stay.

I had no idea Anchor was older. And I hardly consider Yeungling a craft brewery. Old for certain, but they make a decent lager at best, nothing to write home about.

Californians claim Sierra Nevada, and east coasters claim Sam Adams. Which really was the "cradle" of the craft beer movement? I'm sure other people were integral to the rise of tasteful beer in America, but often these two pillars from opposite coasts are described as the progenitors of t...

Thanks! That sounds like a great idea, and I think that's what I've seen the local brewery do. They had a big tube coming off the top of their conical down into 5 gal buckets filled with water. Might try it next time

I've had issues doing 2.5 gallon batches in the LBC which is supposed to handle it. The fermentation always goes crazy and pushes up through my airlock. Do you guys have issues of the same sort splitting between LBKs?

Got a new airlock (3 piece) for this new batch, but it's still going crazy! I think these BD cones might not really be big enough for 2.5 gal batches. The 3 piece is way (and I mean way) easier to clean, so I appreciate the advice on that one you guys. Would I get any advantage from a blow off? I've...

Thanks!

Thanks, haerbob. That's a really convenient chart. Are there others like it for other strains?
I'll be bottling this thing on Wednesday. Very excited

Yes for me, the advice to ferment for 3 weeks, and carb + condition for 4 weeks, was the fundamental thing I learned, that and CAL just can not be any good no matter what you do. :) But seriously, this may have made the MB people angry, because they were selling 2 week beer, but since I changed to ...

Safale-05 I had 4 in my hand but Doug of Apocalypse Ale Works recommended 5 because of the hops I was using. He owns the local hbs too

The title was meant to be sardonic! I can see how it was confusing, but what I was trying to comment on is the fact that Mr. Beer would rather try and get people to brew their way than allow a thriving and dynamic community offer its help.

The color isnt quite that orangey, my camera's flash gave it that hue. No whorlfloc or moss. Its been in primary 13 days at 62-64 degrees. Cold in my house lately and the electric bills have been going up
Not sure if I should just stick it in the fridge. Will enough yeast remain in suspension?

Looking forward to bottling this one! I sanitized the airlock and got it back on there, but then it got gunked up again, so I sanitized again. This pic is from the final grav reading. It started at 1.060 and is now down to and holding at 1.019 which is about 5.3% Are BIAB typically this cloudy? Any ...

I don't know if this is already being discussed on the forum, but I saw that Mr. Beer is advertising their Mr. Beer University right on the main page of the site. Videos, help lines, email support, and a text book just to name of few of the tools they will be providing. I don't know all the details ...

That's interesting, Brewbirds... but it makes sense to build off of a light base. I suggest that it will be too hoppy because 1. I calculated with brewersfriend.com for a 4 gallon batch that would have 50ish IBU but the final volume of the batch was more like 2.75 gallons which I think would jack up...