Recent content by armenianbrewer

I've had much better experience with the combination of Loral and Amarillo. But that may be because I'm just not a huge fan of Citra in every beer as everything starts to just taste the same. However Loral and Amarillo is hugely fragrant in its aroma (lots of orange and rose, almost perfumy...

Once I open the vintners can, is there any sanitary way of storing it until I wait for fermentation to complete? I could do both at flameout and secondary but would hate to have to buy two cans since they are relatively expensive. Also since I keg, that's not a bad idea regarding a 3rd...

I want to make a saison with puree from vintners, specifically cranberry. I'm not sure if I should use the cranberry puree at the end of the boil/flameout, after the beer is chilled and mixed with the wort at yeast pitching time, or after fermentation is over. Looking for suggestions on how to...

Where did you get your puree? I have no experience using purees at the end of the boil, how much of the flavor comes through? Could I rack the chilled wort onto the raspberry puree and pitch yeast instead?

Anyone ever try this recipe but with all citra or all mosaic? with or without adjusting to keep ibu's in line

Absolute genius! When it first floods the filter, does any splashing or aeration occurs? This will be my go to method from transferring from my SS BrewBucket to keg now... I've had poppet clog on me recently and I never want to deal with that **** again...

I will try that but for the life of me I couldnt get the poppets off this recently purchased used keg... I soaked the hell out of it with pbw twice with a concetrated dose, and pushed the pbw out to clean everything then did the same with star san... if I can get the poppet off I can definitely...

Okay well now that makes a ton of sense... guess I'll just have to drink faster or invite more people over to drink my beer.. haha. Also, as a side note does the oxidation process happen any differently at room temperatures vs cold keg temperatures?

Awesome! Definitely let us know how that works out if you can

I'm about to transfer from my dry hopping keg to my drinking keg tonight but way too much hop gunk went into my dry hopping keg so I wont be able to force transfer it from one keg to the next unfortunately because the poppets will clog... so I'm going to have to do the old auto siphon from one...

Well considering this is my first more "true" attempt at the style, I might seriously considering giving this method a go if it means I'll still be able to maintain the style appearance, the really juicy flavors and so on and so forth. So here's my updated plan... After primary is where I'd...

Anyone ever naturally carbonate this style after racking from dry hopping keg to serving keg? Or from racking from fermenter to keg with hops and priming sugar?

Per 5 gallons, another mistake in my post! Yikes, I need to be better about proof reading :) (used bru'n water)

Just want to correct myself here, I went with 1 tsp CaCL per gal and 1/4 tsp gypsum (so 150:50 chloride to sulfate ratio)

Even if the first 24 hours showed little to no signs of fermentation? No krausen etc. I definitely underpitched (ran out of time to whip a starter together and pitched a 3 month old packet of gigayeast 200mil double pitch packet, and calculators said I probably only had 50% viability left which...