Recent content by eeverwine

Awwww yeahhh gimme dat :tank:

Not getting involved in the fight here, just wanted to help the OP with some anecdotal experience. I've dry hopped two recent brews with drastically different results. I made an IPA that I dry hopped with 1.5 oz Simcoe for 7 days and experience beautiful results with no grassiness and plenty of...

OK so thank you so so much to dutchoven. I set it up the way you described and went out for the night, when I got home I had a vigorous fermentation happening at 65F. :D And hell yeah Philly! Reppin that true craft spirit.

Thank you so much. I did know this, but I was being a moron today, what with all the AG brewing going on. Ugh. Gonna see if it's working now, as it was in ASD mode for the 10 minutes I had it set at.

Also I'm a bit confused as to whether or not it should be at cut in or cut out mode.... So any specific info will be amazing.

Ok I know I'm probably beating a dead horse somehow, but I couldn't find specific info on this. I set my Johnson Controls A419 temp controller to Cooling/Cut Out mode. Now for that I have the jumper barely on the prongs at all, is that right? Or should it be halfway or something? I made...

I'm sitting here thinking of all the delicious Rye IPA's on the market right now, and I'm wondering if there's a reason for all the hoppiness. Is rye character too overwhelming for a mild malty session beer? I guess I'm wondering if it would be entirely unwise, or simply a waste of 5 gallons of...

One helluva beer. Any wood aging?

Russian Imperial Stouts are great. Especially in the winter. I'm glad you found something new you like. Have you ever had Wee Heavy?

When transferring cooled wort from the kettle to the fermenter it is necessary to aerate the wort for good yeast production and healthy fermentation. I use a paint stirrer on a drill to whip a ton of oxygen into the wort, some fancier people even use pure oxygen and shoot it in there. When...

At this point probably the best advice is to sit back and let the yeast do its dirty work. I'd say let it ferment and sit there for at least three weeks, that way the yeast have time to clean up after themselves and also give you a more solid yeast cake on the bottom of the bucket. This will be...

So factoring in my higher rate of boil off and using the mash efficiency numbers I've been getting near 80% should I set beersmith to around that when designing my next recipe? Sorry for the barrage of questions. I figure if I edit the efficiency in beersmith closer to 80% I'll get an OG that...

Thanks for the responses. The boil-off thing is interesting. We measured 8 gallons of wort pre-boil this time and let the sparge keep running after we started the boil, in the remaining bucket we had about 3 more gallons of wort! It was a bit lighter, but still, wow. So when we finished our boil...

Ok so maybe some of you have a lot more experience with this. I recently completed my second all-grain brew on Friday, a Nut Brown Ale. The day went perfectly except in one aspect. We wanted to make more of a session ale with this one, and according to Beersmith my target OG should have been...

Replied. Come on conical! Big money big money big money. :mug: