Recent content by Brewtus_Maximus

Interesting that you got the same setup (false bottom + bazooka screen) to work. It sounds like this success may be attributed to the use of pumps, as I was only using gravity. Nonetheless, still interesting that you got it to work. Been a long time since I last brewed, but after using the FB...

I got the false bottom as part of the kit that came with my Bayou Classic 10 gallon brew pot, so I don't think I can return it like you did.. Now that I'm not using it for mashing, I use it in the boil pot to strain out the hops. After I'm finished chilling the wort, I drain the pot into my...

More updates! My attempt to remedy the off flavors with the IPA mentioned above were unsuccessful. I ended up dumping over half the keg... :( The German pilsner I brewed turned out excellent -- very clean and crisp! Just brewed a Citra session IPA and I think I have corrected my problems...

Little bit of an update on this thread if anyone is interested... I have done 2 more brews since my last post here using just the bazooka screen for mashing. With a 10 minute mash out and 50 minutes of fly sparging, I hit almost 90% efficiency on each brew. I also changed the grind setting to...

Thanks for the advice guys! I used said starter yesterday to brew a Citra session IPA. It had been sitting in the fridge for about 2 weeks and 3 days prior to use. I took it out when I started mashing and let it sit out for the 4-5 hrs it took me to brew. I did the normal decant/swirl/pitch...

After sitting on the stir plate for 36 hrs I capped the flask for my yeast starter (Wyeast 1056) and put it in the fridge. It's been sitting there now for about 1.5 weeks now. If I decant and warm the yeast to room temp for a few hours, will it still be good to brew with? If so, how long do you...

Yellow my friends. :tank: So I have this German pilsner in my keg that is lagering right now. I plan on serving this at my wedding later this summer, but I am unsure as to the best way to transport it. In the past I transported a keg of pilsner that had been pouring clear at first, but it...

Update... In an attempt to remedy the diacetyl issue, I am going to let the keg sit for a few days at room temperature. Maybe the yeast can do a bit more clean up if the temp gets to 70 or so. I also tossed a few ounces of cascades into a sanitized hop sock and added it to the keg to see if...

The more I think about it, the more I am convinced it is diacetyl that I am smelling/tasting. The lack of hop aroma, I believe, is a separate issue entirely. Like I was saying in my original post, the last 3 IPAs I've brewed have had this same sweet smell/aroma.. And in the process of...

Thanks for the link!! I am definitely going to try first wort hopping on my next IPA. I am also going to change my grain bill, and lower the mash temp to 150F.. Here is what I am thinking for the grain bill: 12.5 lb 2 row pale malt 0.75 lb C-30 0.50 lb Carapils I've always received the...

I set my temp controller to 64F and the temp was between 60-64F during primary fermentation.. 60F or less in the secondary.. The desired range of WLP001 is 68-73F.. So I was thinking that 55-60 F might be too low.. I'm sure it would still ferment at this temperature, but usually I try to...

I used WLP001 yeast. Our water here in Portland, OR is fairly soft (not a lot of minerals), and I filter it which removes any chlorine flavor. Yeah after waiting for 7 days the primary fermentation looked to be mostly done. It is interesting that you dry hopped at 70F.. Maybe this was part of my...

Beersmith calculated this hop schedule/bill to produce around 75 IBU.. But I do agree that it is probably far off from that (doesn't taste that high at all). I will definitely add a 60 minute hop addition to the next batch! I love the flavor/aroma of munich malt. But it does indeed seem very...

The sweetness is more of an aroma thing than a flavor issue.. But it does make sense that I may be using too much munich/crystal malt. Also, you hit the nail on the head.. I did a 90 min boil and started adding hops with 30 mins left in the boil. There is a decent bitterness, but I agree...

I have used shorter dry hopping periods in the past and still had the same problem, but I think we may be onto something here. I think that I definitely need to let it ferment in the primary for 2 weeks (as suggested) before transferring to the secondary and adding dry hops, and also I think I...