Recent content by Charmin1073

Has anyone tried the original mash schedule for Tipopils? https://byo.com/article/italian-pils/

Lallemand Diamond Lager

Fermented at 52 for 2 weeks. Raised temp to 60 for 5 days. Final gravity at 1.010. Hydrometer tasted fine. Brite tank for 2 weeks then kegged. Tapped a week later. No pics keg is a sanke.

Brewed a Pilsner and now I'm pretty sure it is infected. Hydrometer samples tasted fine. Now after conditioning and carbonating it has that buttery taste that can be the result of Pediococcus and has a bit of a sour finish to it. Has anyone ever transferred back to the fermenter and made a sour...

I did a grapefruit version once and added the grapefruit zest to the dry hop. Just soak it in a little vodka for a couple of days. I believe I did 1/2 of a grapefruit for a 5 gallon batch.

Not sure about Beer Smith since I haven't used it, but iBrewMaster comes out at 96 IBU's. On another note, I did a side by side and the Sculpin seemed to have more of a Centennial finish to it. Granted the one I brewed tastes wonderful, I might subtract some of the amarillo and Simcoe in the dry...

I wonder if there is anyone else out there besides Sam that owns one who might be able to give their thoughts?

I kegged yesterday. Pulled a sample from keg today. Sample had a bit of trub in it. So let it sit EOD a while. Bitter but the Amarillo and Simcoe dry hops come through nice in the end. Once it carbs up it should be really nice West Coast IPA. I'll have to grab some Sculpin and do a side by side...

Probably more like 7 -10 days. It does say 5-7 days, but it is a little confusing.

I brewed this on Saturday 5/2. Hit all my numbers. Ballast Point Sculpin IPA Style: American IPA Type: All Grain Calories: 202 Rating: 0.0 Boil Size: 13.00 Gal IBU's: 96.85 Batch Size: 10.00 Gal Color: 6.5 SRM Boil Time: 60 minutes Preboil OG: 1.051 Estimated Actual Brew Date: -...

I haven't brewed it yet. Next weekend probably. But I am going to brew the one I posted above.

I have brewed Beantowns version twice. Was really good. I decided to brew the version above after watching the video. We'll see what happens. Probably gonna brew next weekend. Cheers

I was wondering if anyone has seen this myself. Below is what I came up with based on the video. They mentioned mash hops would give a Hoppy Mouthfeel. FWH to be Spicy/Piney/Tropical. 60 min a combination of CTZ/Centennial/Chinook. 30 min Grapefruit/Tropical. Whirlpool hops to be Big Tropical...

Well, might of got ahead of myself. My first reading was with hydrometer. I got a refractometer from Santa so figured I would give it a try. Calibrated according to directions and took a reading. Came up with 7.3 Brix %. Went back and took a hydrometer reading and it was 1.016. I also took both...

I brewed a Lager 3 weeks ago. OG was a little high at 1.061. Was supposed to be 1.054. Just took a reading and it was 1.029. Supposed to be 1.013. Should I rouse the yeast, pitch another pack of Bavarian Lager (pitched 2 packs originally) or will moving to Diacetyl rest finish it off? Thanks