Recent content by AviatorTroy

Here is my recipie, if anyone has any ideas.. Coffee Porter Robust Porter 6.5 gallons All Grain 1.060~OG → 1.017~FG → 5.7%ABV 42 IBU 30.6°L SRM Yeast None Fermentables 16 pounds 2 Row Base 36ppg, 2°L 13 pounds 81% Chocolate 28ppg, 350°L 1 pound...

I am somewhat worried about the water calculations for bitterness when figuring on adding cold steeped coffee at secondary, but I know yu don't want to boil coffee either. What about splitting the difference? I am in the planning stages of a coffee porter and was thinking about adding 4 oz of...

Why yes, yes that's true. It did sit on the yeast cake for almost a month and it probably just needed racked off. Does seem ok but I've never seen the airlock start back up like that.

Well, after about 60 batches or so under my belt, I'm pretty sure I got my first infected batch this week. I brewed a pale ale about a month ago, and dry hopped it in the primary. Racked to secondary yesterday and added gelatin finings. The yeast cake smelled awful. I mean I know yeast can get...

Yes I know this thread is six years old... I just brewed a Citra IPA about a month ago and I wasn't used to how freaking cold the water was coming out of the hose this time of year. Got the wort down to 52 degrees in half an hour which is about how long it takes to get down to 70 or so in...

Nice. Thanks for that, I've been looking at doing an altbier and I don't know much about the style. I'll have to plug your recipie into an all grain format....

I saw an old thread about it and it decended into a disaster discussing the legal transportation across state lines and such. Did anything ever come of that? Surely I'm not the only one who would be interested in trading some different rhizomes around. We could even just say that all trades...

I know everyone has an opinion, but I think first and foremost your pitch temp was way too high. 24C that's what, almost 76F? I would never pitch yeast until it wort was at least in the 60's, that high of a temp probably wouldn't kill yeast but it sure would stress it and make some nasty off...

Same recipe, beer tools... Twiggy's Pale Ale 10-A American Pale Ale Size: 6.5 gal Efficiency: 65% Attenuation: 75.0% Calories: 174.45 kcal per 12.0 fl oz Original Gravity: 1.052 (1.045 - 1.060) Terminal Gravity: 1.013 (1.010 - 1.015) Color: 6.97 (5.0 - 14.0) Alcohol: 5.16% (4.5%...

Oh yea, forgot to mention I usually let it go a couple weeks after fermentation is complete before I rack and cold crash to lagering temp. Seems like leaving it sit on the layer of yeast does help clean it up. I am sure as heck no expert, just throwing out there what works for me. And I am...

That Kruesening technique sounds like it might work but in the future waiting until the end of primary is too late. I have heard the rule of thumb is to go with the d-rest when your SG has dropped 2/3 of the way from OG to FG. At any rate I usually do a d-rest at 1.020 or after 1 week of...

Well if your two year old had been playing with dog poop right before that like someone I know ;) then you might have a problem, but short of that, I think you're going to be fine.

That's my preferred method and the fermentations will start like a bomb going off so I assume it's because the yeast is already active going in the fermenter.

OK well thanks for the encouragement, I went to the LHS and got a smack pack and since its a 1.070 wort I still made a small starter which I will let work a couple hours, so looks like Ill be pitching right at about the 24 hour mark. Wort is warming back up, its at about 60 now, and things look...

Brewed a Lagunitas WTF clone today, everything went so well, hit all my numbers, couldn't have been happier. Chilled to about 80, then transferred to carboy and stuck in in my fermentation chest to cool the last few degrees off. I usually pitch right before I go to bed. The gory details...