Recent content by bacchusmj

Maybe the text was confusing, only crashing 3 days bc I wouldn't be able to get to it till next Wednesday. 7 days of dry hop is Sunday, but was wondering if I could crash tomorrow and keg on sunday

So do y'all consider cold crash time when calculating dry hop duration? For instance, I dry hopped two iPas this past weekend, they have been hopped for 4 days. If I cold crash for 3 days for a total of 7 days is that 7 days of dry hop, or should I do a full 7 days at 68 degrees, then crash...

Brewed a pale 13 days ago, 001 yeast from a washed batch. My normal schedule would have me dry-hopping tomorrow but I don't want to mess up what seems to be happy yeast. I haven't taken any gravity readings yet. Should I worry about this or dry-hop away. 1.050 og, all grain, 001 yeast, totally...

thanks yoop

I bought a sack of 2-row last year and stuck it in a fairly air-tight tupperware bin. Then I had to move over the summer. I didn't brew for about 6 months, the malt sat in the garage over the summer in the bin. Now Im ready to brew but its been sitting for around 8 months. Is there any quick...

I know there are boatloads of threads about the two, I know the Blichman crushes, but being the totally selfish person I am I want to know what y'all think about this topic as it pertains only to me:mug: Alright, with two small kids I have to chill faster. IM takes 45 minutes+. Facts about...

thanks guys, I was just concerned about the extended time on the dormant yeast cake. Usually I only crash for a day or two tops, not 5.

Ive got an IPA that went a month, is ready, still on the yeast cake. about 4 days about I put it in the fridge to cold crash. I have no desire to keg it tonight, and tomorrow is a mess. Is 5+ days cold crash and/or 37+ days on the yeast a problem or can I deal with it Saturday?

Nevermind.... target was 1.037. OG at 1.041.

is this gonna kill my efficiency? FWIW, I have been crushing efficiency lately so maybe this is a check from the brew gods for being cocky.

So before I got enough coffee in my system, I doughed in with 4 gallons of water instead of 3. So Ive got a really soupy mash. Once I realized what I did I added a bunch of crushed ice to get it down to the right mash temp. So, how do I compensate? Its a batch sparge, i was supposed to...

to clarify, Im not going to use the EKG as my bittering, probably use a half oz of cent at 60. Ill stash the EKG for a brown later this month.

alright, told my wife I was brewing a mild tomorrow and she has poo-pooed the idea. Said she doesnt have any interest in that, wants something hoppy. I told here I would redo the hops to appease her. Heres my malt bill: 6 lbs Marris Otter .625 Medium English Crystal .375 120 .2 English...

I was more an issue of me needing a response in 25 mins or less because I was about to pitch. I knew if I put it in the yeast threads i may not get a response soon enough and with brewing and watching two kids, I didnt have time to search. Thanks guys. Im gonna go low bc its a citra/cent IPA...

I think I remember that this stuff ferments at lower temps. I usually go with 001 in the recipe Im doing but my starter never "started" (I keep that at 67 degrees). Ive got two packs of s-05 (og over 1.070) and Ill proof it up. Its an IPA and I want it to dry itself out. Whats the temp? TIA.