Recent content by BrettV

I don't plan on using both yeasts. I just meant I'm going to use one or the other. Depends on what my LHBS has. We're saying the same thing about the hop additions; I just misunderstood the verbiage. I'd love to hear more about the BIAB brewer who does step mashing and his methods.

Hey there, thinking of brewing up a 5.5 gallon batch of this soon. I've done 2 kölsches in the past with varied success. First one was a partial mash with Wyeast. I fermented very low (~50) and the thing was a BEAST. Like, even with a blowoff tube it was a monstrous mess. That one turned out...

I think that answers my question. Definitely looking for cidery-cider and not winey-cider. I'll probably leave as is and just stop fermenting when it tastes good.

Tonight I'm fermenting my first batch of cider. Doing a 1-gallon batch using juice I bought from the Hudson Valley. I'm going to ferment using Nottingham dry yeast and split between 2 growlers. I took a gravity reading, and it's only 1042, which seems to be pretty low based on what I've read. Is...

Thanks, everyone! I'll probably scope out my LHBS for a longer hose. This particular keg is going to be served at a hotel party the last weekend of January, and likely won't last more than a night or 2, anyway, so even if I had to drop the pressure to 4 PSI it probably would be OK for that short...

So I've perused the boards, and googled the subject but I'm left with more questions than answers. I'm carbonating a pale ale in a corny keg right now. This is the set-up. 5-gallon Cornelius keg 4' of 3/16" beverage tube connected to plastic picnic tap 2.5 lb CO2 cannister My fridge is...

Thanks for the reply! Does it even matter if I'm carbing for those 3 days at room temp? Could I potentially just purge the oxygen from the keg and turn the gas off while it's at room temp, and then just keep the gas at serving PSI for the remaining ~18 days when it's cold?

Brewed 5.25 gallons of a pale ale on 12/15 that looked like this: 8.5# 2-row 0.5# Caramel 60 All galaxy hops, 1.5 ounces in total. BIAB, Aimed for a mash temp of 149/150. Temperature did seem to drop more than usual over the hour. Usually I don't lose more than a degree or 2, but with...

I want to dry hop a keg with a pale ale I recently brewed. The beer was brewed on 12/15, is currently in my primary, and is done fermenting. It will be served starting Thursday 1/22, and I absolutely expect it to be gone before the weekend is out. I have 2.5 ounces of Galaxy hops for the job...

I've done 2 all-grain BIAB recipes. It is as simple as increasing the grain bill, but be forewarned that the more grain you use, the heavier and heavier that bag gets when saturated. My last batch used about 12 pounds of grain, and I'll bet it weighed 45-50 pounds soaking wet. An imperial stout...

I brewed this recipe, and it was delicious! I used Cascade because Amarillo was very hard to come by last summer when I was making this. Hop shortage and all. I'm pretty sure I used about 4 oz. of corn sugar for priming in the bottle for a 5 gallon batch. I've never tried to add grapefruit zest...

I discovered Bitters and Esters this summer, and have been in quite a few times. John and the whole staff is super friendly and helpful. I actually have an 8-gallon pot on its way, so I'll be doing some all-grain BIAB batches very soon! PM me if you happen to know in advance that you'll be...

Eh, I wouldn't worry too much about that unless it's something you're planning on having around for a long, long time. Oxidation can lead to flavors of wet cardboard, but it doesn't happen overnight. It just potentially decreases the shelf life of a fresh beer. That's a much bigger concern for...

Thanks for the info. Yeah, I'll be dropping the PSI to 9 today. Just did the 30 for the first 24 hours because this is going to be served at a wedding on Saturday, and I don't have the luxury of just letting it carb for a week or 2. Good to know about the tank. I knew the gauges weren't...

Wouldn't cooling it down that slowly prevent the cold break from being thermalized out of the wort?