Well I got both in the fermentation chamber. The Bragget 's OG was .074, and the IPA 's .063. if it finishes @ .010 like it's suppose to it'll be a 60 IBUs @ 7.3% ABV, not a bad for an English IPA.

I'll be making a session IPA at 60 IBUs going to bitter with galena. Flavor, aroma, and dry hop with Styrian Golding.

ONLY 171??? lol I'll be shooting for something in the 60s

Just spitballin' here; Could the amount you need actually vary from lot to lot? Kind of like paint colors will vary slightly between lots. So the amount of dme/lme needed could on a sliding scale...so to speak

glad your back Leigh

Lately I've been just using the wort chiller and tap water, then putting it in my fermentation chamber till the next morning. (Kind of like the Aussies do it) I pitch the yeast while my coffee is brewing.

I'm just planning a "session IPA" and as it's my first foray into the IPA field, I'll be happy if it just comes out "drinkable".

Like Ink and MrBandGuy I use mine pre and post boil. Although I "re-calibrate" mine monthly I haven't actually had to re set it yet. It's been dead on for... 20 months now. (sorry, had to go check)

Verge_25 welcome. However, I'm not the owner(I wish) didn't mean to give that impression. I'm just the Shopkeeper, workin' for a buck just like you...I just got the dream job is all.

FrozenInTime wrote:Glad you did not hurt your back doing the moves. Sux to loose a carboy, wine... ehhh... not so much. The cleanup sure had to sux.

Still smells like wine in here

welcome to the forum

We're bottling 6 gal of a Blueberry Wine today, and another 6 gal of an American Wheat tomorrow

I got enough sittin' around with just single staging my ales, plus all the wine making paraphilia. If I was to do sours, it'd have to be in glass. You must really like making wine. Did you really mean paraphilia ? Or did you mean paraphernalia? I've only made 7 batches, just in a short period so I ...

I got enough sittin' around with just single staging my ales, plus all the wine making paraphilia. If I was to do sours, it'd have to be in glass.

Thanks y'all. No SWMBO, like y'all, was just glad I didn't get hurt. (Still smells like wine in here) I'm not a fan of glass carboys, but I was doing an extended bulk aging (4 months) and figured plastic to be inappropriate as plastic breaths. The one I dropped was only my 8th batch and my first try...