Recent content by h4rdluck

No those are my hop additions. I've just never honestly paid attention to hop utilization and ibu calculations. I make my own recipes and over time appear to be slowly increasing how much hops I use (especially since bumping to 10 gallons from 5 gallons). Obviously I feel silly now, but I...

Thanks for taking the time to calculate that. I guess there may just be too many variables in my method to really get anything very scientific going. But I don't mind to much in the long run. I enjoy the mashing and have better tasting beers than any previous steeping for 30 seconds that most...

I made a 5 gallon IPA about 4 years ago. My system upgraded to 10 gallons now so I decided to remake it but 10 gallon batch. So I just doubled the ingriedients. I only recentley got beer smith and have never tracked my recipies in it or calculated...anything. The previous IPA was a big hit...

I have been brewing this way for about 6-7 years. My local home brew club thinks I am a little crazy as I just make up recipies and I do a mix of BIAB and Extract brewing. I just don't seem to want to bother going to all grain due to buying more equipment plus I have been doing it this way for...

you gatta clean that spigot....when you take it apart I can guarantee there will be little nasties living in the nooks and crannies.

well... its probably not great, but for partial mashes since I'm still brewing with plain dried extract I will just use my small starbucks blade grinder and pulse my grains. Takes about 1-2 minutes to get 2-3 pounds of grain into my very-fine straining bag. I'd say 1/4 is pulverized, 1/2 is...

well i tried to be informed before anyway I should be getting a fridge today or tomarow..... So what is the best course of action at this point. I have a warm keg I force carbed at probably ~30psi. I have yet to bleed any co2 off. Its been sitting with CO2 on it now for about 15-16 hours at 77F...

5 gallon corny. with the ball type connections.

well k47k was absolutely correct... :| the dial was definately stuck. I have unstuck it now and it seems to be working properly.... Anyway so lets talk about possible damage done? I guess my keg got some rather high pressure CO2 at room temperature. I just fixed the regulator and hooked it up...

I dunno. When I first turned everything on the PSI was like 2-3. Then I screwed the screw on the regulator in and it went to 7 after 2-3 full turns. But then after turning it in more the PSI on the regulator wouldn't go up anymore, and with every 2-3 full turn afterward the regulator squeals. I...

So i am very new to kegging. Just got the setup. I have a single dial regulator. So I don't have a fridge yet. I thought I would be able to carbonate my keg at room temperature, and now I find out this is difficult. Do I really need to get my beer chilled before attempting to carbonate...

Wow what are you guys final destination freaks?

An IPA at 1082? Certainly doesn't need to sit in your basement for years... I'd say its drinkable in 3 months no problems in bottles. I've pitched plenty of 1080~ beers with just a vial of california and get fine attenuation. maybe a little higher than normal but i'm always happy with big beers...

no i waited like 10 minutes. which obviously wasn't enough...but the entire process and batch was so fowled up by the end that I was forever burned. I went out and got a huge stir stick, and Now I stir every 5 minutes during bottling ever since :P... I don't doubt that the sugar will spread out...

one of my friends used to get massive hangovers when she drank my brews...Now I've started making sure I get no trub ....or as little as possible. This was back when I thought it was helping my bottles carb quicker... Now she doesn't get teh hangovers anymore...unless she drinks 2-3 of my...