Recent content by HobbitBeer

I ordered a 20 Gallon Blichmann G2 kettle, and I've been trying to figure out the rest of my system. Ideally, I'd like to use the single kettle for full volume mash. I was looking at the 20G Spike Solo Basket, and it looks like it should fit, and that the internal protrusions (thermowells)...

Wyeast says 62-72 is optimal. You'll be fine!

I definitely plan on it. I made a few hazy's last year around this time with Gigayeasts Vermont, and it was pretty damn good. Thanks for taking the time with your write-up and advice. I definitely think that will help with the style - kveiks great for a quick turn around, but I do feel like...

I think that dry hopping during high krausen, or prior to hitting terminal gravity is less common now with some of the more popular brewers of this style. As per the BJCP entry for New England IPA, it does suggest hopping during fermentation.

Exactly what I was hoping someone could respond with. Very helpful, thanks!

In the first few seconds and about 2 minutes in he touches on exactly what I said: a change in temperature creating suck back and introducing O2. If you have means of controlling temp, this can be mitigated. I can see how some O2 might diffuse into the airlock solution, but I have a hard time...

This only happens if there's a change in wort or ambient temperature, correct? Or are you saying that O2 will diffuse through the water in the airlock, and then into the vessel?

Sorry, as stated in my previous response, you're correct. What I intended to say was a sealed chamber with an airlock, in a situation where the wort beneath is still emitting CO2, or to the point where it is no longer emitting but has no O2 ingress. As I said before, O2 and CO2 will readily mix...

CO2 acting as a buffer in the headspace when the fermenter is sealed isn't, which is what I always understood as the "CO2 blanket". That said, any exposure to O2 will cause the gases to mix. That's just what gases do, and I 100% agree that transferring to a non-purgrd vessel will lead to...

Can you pressurized your fermenter? Spray bottle with star san around the seal and posts should show you where the leak is.

Sounds like you found a method that works for your equipment and preferences. I used to do a two stage fermentation and found it wasn't necessary to brew the kind of beer I enjoy. Any time you expose your beer during/post fermentation, the possibility of introducing O2 and unwanted microbes...

1.002 is within the style, so you're fine there. The flavor and mouthfeel will change after it conditions and carbonates. You might still dislike it afterwards, but it'll definitely change a bit.

It definitely seems more like a procedural mistake than anything. I've been brewing for 15 years, and this problem plagued me for the first 5 because I used soap on everything. To this day, my first inclination is to lather all of my gear up, but you gotta trust in the bubbling vat of acid (PBW)...

Hops can cause a restart in fermentation, and the small amount of sugar you added definitely would. I wouldn't be too concerned one way or the other - could even just be a change in ambient temp.

I would not use soap on anything you brew with. Most soaps are oil based and oil can cause beer to have very poor foam retention. With PBW or Oxi-clean, it's doing everything the soap would be doing, but more, and better. I used to use soap on all of my gear, and I do mean all. I was talking...