Recent content by DirtyDachshunds

So after 6 weeks of lagering, I finally transferred into the keg and added 5 campden tablets. I will add the strawberry juice in 2 days. Whats the best guess on amount of strawberries from everyone who has already brewed this? 5# pretty close? I will provide pics when it is all done.

I didn't thin the 2x8 and used either 1" or 1.5" insulation. I used metal brackets to connect the collar to the keezer, then caulked all the seams. Everything is holding up great!

I brewed my recipe 2 weeks ago. The beer is now going through its diacetal rest and will start lagering tonight. The beer should be done in another 2 weeks. What's the best guess on the strawberry addition? I'm thinking 5 lbs juiced added to keg with Camden tablets

6# and 2# for a 6 gallon post boil batch assuming 72% efficiency results in a OG of 1.036 or 3.7% ABV I'll take your advice and just use the juice. Thanks!

6 gallon batch post boil OG - 1.040 Bitterness - 14.4 IBUs Color - 3 SRM (additional color probably added from Strawberries) My recipe: 1.78 lbs Wheat Malt 7.1 lbs pilsner malt WLP830 - German Lager .75oz Mt. Hood at 60 minutes (6% AA) 7lbs frozen strawberries Single infusion mash at 150 deg...

I'm planning on trying this recipe with your after-brew adjustments sometime soon. I had my first Abita Strawberry Harvest last week, and I knew I had to try to clone it. I'll let you know if I can get any closer.

Ok, I won't worry then. The recipe is the surly bender clone from NB

I have been fermenting my beer for roughly two weeks now, and I've taking my SG reading and am pretty much on my FG. However when I tried tasting the beer, it smelled and tasted pretty sour with no hop aroma even though I added a lot of flame out hops. Is this normal or do you think my beer...

Ok thanks guys. It must be something else about my process that is off. I'll get it down here soon!

Also, an unrelated question. I force carb with a c02 tank, and I always find my beer's head to be much thicker (not bigger) and creamier than a commercial beer. I'm not saying its a bad thing, but it is different. Didn't know of that was normal

No, it's not the strike temp I'm worried about, it's the mashout/batch sparge temp. So when people fly sparge with 168 degree water, the grain bed is probably 10 or so degrees cooler than that? Or should fly sparge with hotter temperatures to get the grain bed to 168?

So I recently switched to all-grain, and my finished beers taste a bit off. I've been batch sparging and am wondering if I am doing it correctly. I always hit my sparge temperature within 1-2 degrees. And my question is when you batch sparge, are you supposed to sparge with 170 degree...

So I made my first all grain beer this last weekend...and as a all grain n00b, I made one key mistake, I couldn't heat my wort fast enough. Long story short it took roughly 4 hours to raise my temp from 150 to 200, at which I was tired and decided cool and ferment. I added my bittering hops...

Count me in

And what is channeling exactly? I've seen setups with the braid connecting on both ends of a copper T creating a wavy circle.