Recent content by HokieHomeBrewer

Perfect, this is exactly what I was looking for. I'll do that then. So you're suggesting drop the 3 qts. down to around 1.9-2.25? Will do.

So with a recipe that calls for 1 pound of 2-row and 8 ounces of Crystal 40 in 3 qts of water at 155 f....how do I determine the mash time? I read Palmers last night and I came across lots of information regarding what's happening while it's mashing and why we do it, but I still have no clue...

Thanks so much! This is pretty much what I assumed I should do but I was just taking a somewhat educated guess. Thanks for confirming!

Correct it's a 5 gallon batch and I'll be doing a partial boil....I'm guessing I'll just top off with 1.75 and bring to a boil. You're also correct about the grains cooling down down the temp of the water so I'm going to probably heat it up to 160 and add the grains which will drop it to...

First off, I've looked at the great Partial Mash Walkthrough tread on HBT. Here are the vague instructions for my 5 gallon partial mash recipe. Place crushed grains in a steeping bag. Steep the grains at 155 F in 3.0 qts of water. OK I understand so far but for how long?30-45 mins? Remove...

Or...should I just free float it?

OK so I've only dry hopped once and I used whole leaf and just dumped them in....it was a mess and clogged up my siphon. This time I'm using pellets and will be putting them in a weighted nylon bag. I plan on dry hopping in a bucket, not carboy. So my question is, how do you suspend the...

Don't listen to this guy. Not only do they make amazing beer, 3/4th's of the people that work there are hipsters. Guy is 0/2

Google or youtube "Swamp cooler"

If anyone tells you to skip Tired Hands it's because they are going there themselves and don't want others to show up so they can get a spot at the bar. Honestly, TH's is putting out some of the best beer in the US right now. If you've never been and you purposely avoid it you're a fool.

Depends on what size pot you have. Many people feel that a full boil will give you better hop utilization and color. A full boil would be starting off with 6.5 gallons of water which will boil down to 5 once you're finished. The only problem with this is that if you don't have a wort chiller...

This guy is either a troll or on meth.

OK so I read about 40-50 pages of this thread but I just wanted to be sure........you can prime and bottle this stuff in 12 ounce bottles just like you would a home brew correct? I read some posts early on in this thread about people talking about pressure and bottle bombs when using...

Thanks for the response. I see some have used US-05 yeast in place of the Montrachet. I've used 05 in Pale Ale's but what effect does this have in a cider? Will it taste less "wine-like" and more "cider-like?" Thanks again.

OK so I've been home brewing beer for about 6 months now and recently came across these threads on Apfelwein here on HBT. I've never made cider or wine before but I have a better bottle that I never use and Apfelwein seems pretty darn simple to make so I'm seriously considering brewing a batch...