Recent content by fardy

I agree with you. That was my personal touch. I like my NEIPAs to have a nice balance between juicy hops and bitterness. Thanks for the advice. I'll proceed with this recipe shortly.

Thanks for the quick reply. As I said, this was taken from an existing recipe that used 3 and 7 days dry hopping. I usually only do a single dry hopping addition 3 days before kegging my regular IPAs. So based on your comments, the hop schedule should look like this ? 0.55 oz Centennial @ 60...

Hi guys, Living in Canada, hops are pretty expensive. I was able to get good prices of bulk Citra and Amarillo. I'd like to create a juicy NEIPA recipe out of it but would also like my stock to last me for a couple of brew sessions. Based on a recipe I found online, I ajusted my hops schedule...

Thanks guys. I added the cacao nibs directly to my primary and will do the same with my coffee beans.

Hey guys, I brewed a White Stout last week and the recipe calls for cacao nibs and whole coffee beans addition after fermentation. I'm trying to skip the secondary part and I'm wondering how I can achieve this. Option #1 Adding nibs and coffee beans directly into primary after fermentation...

There is no problem for the fermentation time, but I wouldn't use the spigot once you're done. I leave my fermenter in a water bath for 3 weeks and when I'm done, the fermenter is all slimy. That would be bad for the beer if you'd use the spigot.

I'm also tasting it everytime I brew a batch. I really think it's due to aging time. That must be why people are saying to taste a brew after 6 months to see the difference. I now try to brew darker beers like Porter or Stouts. The little "cidery taste" is more noticable on lighter beers.

I usually do full boils. That's why I was asking about it.

I've read about it. But is it safe if I boil the water, starsan my containers and freeze it the night before ? I know that freezing it for a couple of month is bad but for 1 night... ?

Hi guys, I really have a tough time cooling my wort rapidly and I'll try to add about a gallon of ice to help the process. I was wondering how do I implement that change into BeerSmith so I do not end up with a diluted wort. Do I simply leave the Batch Size to 5.5G (my usual batch size)...

The best Cream Ale recipe out there must be BierMuncher's one if you want to take a look. https://www.homebrewtalk.com/f62/cream-three-crops-cream-ale-66503/

I just left it at the bottom but finally got a nice fruits krausen after 24 hours. Now my next question, how do you guys filter the beer from the fruit puree when kegging/bottling ? Will the fruits krausen will fall back at the bottom like a regular yeast's krausen ? Thanks,

Thanks everyone for your replies. I'll let it stand that way and see how it turns out ! Cheers ! :mug:

Hi all, I've just racked my beer on 5 lbs of peaches puree. I thought that the puree would mix with the beer while transferring it from the primary but the puree stood at the bottom of the carboy. Do I have to leave it that way or should I shake my carboy to mix the puree completely with...

Sorry, I would like to tell you but even I am shocked that I get that efficiency most of the time. I try to keep my temperature as accurate as possible during the mash. I crush my grains directly at the LHBS using their mill, maybe that has something to do with it but I'll never know...