Chefjp

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• Posted in thread: Wrong yeast for IPA on 04-16-2013 at 01:43 PM
  Hello, recently I made an IPA, but I screwed up and used a hefeweizen yeast strain. i only
  notice it once I tasted it before dry hoping, and notice a lot of banana and clove,
  upppppps!!!Ofcourse Im no...

• Posted in thread: a lot of particles in suspension on 04-16-2013 at 01:38 PM
  With a wine thief

• Posted in thread: Stone IPA from mitch steel book on 04-16-2013 at 05:38 AM
  On the podcast I heard him talking about 90-120 minute mashs at 148 degrees.What podcast? So i
  can hear him

• Posted in thread: Stone IPA from mitch steel book on 04-16-2013 at 05:38 AM
  Looking to brew this soon too, where the heck do you find C15?Couldnt fin c15, ill use briess
  caramel 20L

• Posted in thread: Stone IPA from mitch steel book on 04-16-2013 at 01:48 AM
  Hello, im planning on brewing. Stone's IPA, from Mitch Steel's book IPA, it calls for a upward
  infusion mash with a 30 min rest al 150f and then a mash out.Is that enough for a full
  conversion?What wo...

• Posted in thread: a lot of particles in suspension on 04-16-2013 at 01:45 AM
  Use a hop sack? Any kind of clarifier?Yes, i used irish moss at 15 min.

• Posted in thread: a lot of particles in suspension on 04-13-2013 at 01:16 AM
  I made the Stone IPa, recipe from mitch steel´s book IPA, I made it about a month ago, Its been
  cold crushing for 10 days at 36f !!! today a sampled a little and there are a lot of particles
  in suspen...

• Posted in thread: overcarbonated bottles on 03-21-2013 at 03:10 PM
  Instead of 20 PSI for 3 days, put it closer to 12-14 PSI for 7-10 days. That's what I do, and
  carb always comes out right in the 2.4-2.6 atmosphere range. Perfect for most beer styles.If
  you are at FG...

• Posted in thread: overcarbonated bottles on 03-20-2013 at 02:09 PM
  how do you determine when your batches are done fermenting?FG reading

• Posted in thread: overcarbonated bottles on 03-20-2013 at 03:21 AM
  my bottles have been over carbonating!!!!!!! here is my process:I wait for the fermentation to
  stop, usually in the 1.010 OG range, I do a cold crash at about 35°f for 2-3 days. I rack to a
  keg and fo...