Last Activity:06-05-2015 9:33 PM
Likes Given: 26
Posted in thread: Dry Hopping Question on 03-26-2015 at 03:44 AM
I appreciate all of the feedback. Thank for the assistance :D
Posted in thread: Dry Hopping Question on 03-25-2015 at 01:31 PM
Just dryhop for the last 5-7 days before packaging. It will be fine.Given my scenario, would
there be no issue going for four weeks, dry hopping for the last week?
Posted in thread: To squeeze or not to squeeze on 03-25-2015 at 01:26 PM
I have found that merely letting the bag drain for 20 - 30 minutes will produce nearly the same
amount as squeezing....so squeeze all you want, gravity is much easier, just let the bag
Posted in thread: Dry Hopping Question on 03-25-2015 at 01:18 PM
A friend and I have recently brewed a 60 minute IPA but we only ended up with about 4.25
gallons. We are using a 6 gallon Better Bottle for primary. I want to dry hop in the primary,
but I want to avo...
Posted in thread: Updated Rubbermaid 10 Gallon MLT w/ copper manifold build on 02-08-2015 at 01:22 PM
I am looking to build the same manifold. What are the dimensions of this manifold?I have used
the cheap and easy stainless hose design for a couple of years and decided to upgrade. I tend
to fly sparg...
Posted in thread: Equipment Upgrade Options on 01-29-2015 at 06:29 PM
I currently use a swamp cooler and brew only ales. I have good success so far. I DO want to get
a chest freezer and temperature controller in the future, but for $200.00 I don't think that is
Posted in thread: Equipment Upgrade Options on 01-29-2015 at 01:14 PM
Thanks LandoLincoln, that sounds like a plan :D
Posted in thread: Equipment Upgrade Options on 01-28-2015 at 07:40 PM
I have a current budget of $200.00 for brewing upgrades. I brew BIAB in a keggle and a Bayou
Classic SQ 14. I also have a second bare bones keggle and an 8 gallon aluminum kettle.I plan to
move to 3 v...
Posted in thread: Graff (Malty, slightly hopped cider) on 09-01-2014 at 09:52 PM
At this point I would raise the temperature as well. Sometimes Nottingham needs a temp boost at
the end to come to fill fermentation. 1.014 is not unreasonable at all for the Notty range
though (it ca...
Posted in thread: Graff (Malty, slightly hopped cider) on 08-30-2014 at 11:41 PM
I have 4 batches done and all finished at 1.010 using whitehouse freshpressed juice and
us-05.How much priming sugar did you use with a FG of 1.010?