Recent content by Day-Day

5 gallons of NEIPA, first round of dry hops added today (2oz mosiac and 1oz citra). The last dry hop addition will be added 2-3 days before I keg it.

It has an "estery" profile...not sure how else to explain it. The yeast itself is also very fluffy. It's one of those strains that ferments very fizzy also. I've read that some people think it's an English strain. I've used it to brew a Two Hearted clone a few times and soon for an Oberon...

I've used their Bell's House Strain and A38 Juice and I really like them...fwiw.

I use Brewer's Friend...I like their calculators...no issues here. Their calculator says you need 176 billion cells for 5 gallon of 1.050 wort. Two packets would give you 220 billion cells, so I'd say you're fine. I'd rather pitch a little extra than not enough. I haven't used dry yeast in...

Here's the top five that took my beer to that commercial quality. I'm not adding sanitation because it has been said a million times already. 1) Water Chemistry ( I use R/O, then build via Bru'N Water) 2) Yeast management (starters/storage, oxygenation, fermenation temp) 3) Calculators (pitch...

2285 + 5 gallons Two Hearted, 5 gallons Fresh Squeezed, and 5 gallons Black Butte Porter = 2300

Good point, I was using the term strain pretty loosely, maybe Chico variant or something of that nature would have been more accurate. I know all the "Chico variants" aren't identical but like you said they perform somewhat similar and are generally used for the same applications. My point was...

I've successfully harvested Bell's yeast from Two Hearted multiple times...it's not that hard honestly. I've bottle harvested from other breweries as well. To be honest I've just been using Chico strain (1056 or 001) in all my non-NEIPA IPAs, I just brewed a Deschutes Fresh Squeezed clone with...

Wow man...awesome build...any reason you went with that particular temp controller over an Inkbird? This would be a super cool build to do with a chest freezer....so you could do mulitple carboys at once. Nice build and write up !!!

Simple is def better in the beginning. I wouldn't even worry about recipes at first, get kits or just get well known recipes online. You need to learn your equipment and hone your process above all else. 10 people could brew the same recipe with 10 different results...process is so...so key.

Get the bigger kit... trust me. You can brew 1 gallon with a 5 gallon kit, but you can't brew 5 gallons with a 1 gallon kit.

Two hearted clone that is going to be kegged in 48 hours (This is my staple IPA...non NEIPA anyways) Black Butte Porter clone....this will be kegged next weekend.

What's your yeast and fermentation temp? Things can progress slowly if the temp is to low.

This is good to know...I've always thought about that, but never took the temp of my wort inside the carboy while fermenting, I just asssumed it was a few degrees higher. Thanks for the info !!!

This was the issue I was talking about... I'd agree that the mixing that occurs during fermentation mixes the wort and the temp is equalized, but the reading on a fermometer may not be a true indication of the temp of the wort inside the carboy.