Recent content by foghead

Fermentation temp started a little low, 60*. I don't have any temp control for fermentation so I put the carboys in water and am using an aquarium heater to control the temp. I brought the temp up to 68* degrees this afternoon.

Brew this on New Year's Day. Mashed at 150 for 60 mins. Did the hop stand starting at 180 for 30 mins. OG was 1.077 for 11 gallon yield. Pitched wpl001 with a 1800ml starter for each 5.5 gallon bucket. I'll give it a couple weeks then check the gravity. I read that it's best to dry hop with...

One question... I normally use a hop bag. So when I whirlpool do you pull the hops after the 20 mins or leave them in while you finish chilling?

Thanks for the feedback. I will change the target mash temp to 150 and see how it turns out. I'm planning on brewing New Year's Day. I'll post a follow up to let you guys know how it turns out.

I was planning on using white labs California ale yeast 001

My first attempt at creating a dipa recipe and would appreciate any feedback/suggestions. This is for a 11 gal post boil yield. 25# 2 row 1.5# crystal 20 1# flaked wheat 12 oz honey malt 2# corn sugar 2oz centennial first wort 1 oz nugget 30 min 1oz centennial 20 min 2oz cascade 10 min 1...

Your right! Thanks for the input and suggestions.

Okay. I doubled the late addition hops so it will be 2oz mosaic 5 min 2oz citra 5 mins 2oz mosaic flameout 2oz citra flameout 1oz cascade flameout I think I will also increase the dry hop to 3 oz each of mosaic and citra. I'm using the brew pal app and it calculated the ibus at 61 for a...

Put together this IPA recipe using a little honey instead of sugar to up the gravity a bit. I'll be brewing a 11 gallon batch and will be doing a couple of 2L starters with white labs California ale yeast. Any input, thoughts or feedback would be appreciated. 23 # 2 row 1.5 # crystal 10 8oz...

I've had the same problem when using the no chill method. I never figured out what was causing the plastic/medicinal flavor. I have now stopped using the no chill and don't have the problem any longer. I would love to know what causes that flavor.

Been working on perfecting an ipa recipe for the last few months. After trying the latest version last night i have one problem remaining. There is a lingering bitterness to the beer, I would like to get it to have a nice clean finish. Here is the recipe for a 12 gallon batch 16# 2 row 7#...

Been working on perfecting an ipa recipe for the last couple of months. After trying the latest version last night i have one problem remaining. There is a lingering bitterness to the beer, I would like to get it to have a nice clean finish. Here is the recipe for a 12 gallon batch 16# 2 row...

This was the first time we did the no chill method. We left it in the kettle. I have my doubts about doing it this way but we have no choice but to conserve as much water as possible. Any guidance on how to do a no chill method would be great. Sent from my iPhone using Home Brew

We have brewed this exact recipe twice before with not issues. The first time we the wort chiller and and second time we used a no chill. Sent from my iPhone using Home Brew

Recipe for 12 gallons Grain bill 17# Pilsen 2# 6 row 1# Vienna 8oz acidulated Mash temp was 148 for 60 mins using tap water. Hops: 1oz willamette at 60 1 oz mt hood at 45 1 oz mt hood at 30 1 oz willamette at 5 Used two viles of white labs German kolsch yeast. Didn't do a starter...