Recent content by HopHead73

Brewing a vanilla milkshake IPA. In the past when I've used vanilla beans I split, scraped, chopped and soaked in vodka and then added to the primary with descent results. With the price of vanilla beans going up and looking for more of a stronger vanilla flavor I was looking at trying vanilla...

ChocolateRain by HopHead73 posted Apr 1, 2019 at 12:17 PM This came out perfect. Lactose and lower CO2 level makes it super soft and smooth. Loaded with deep chocolate layers throughout. Definitely keeping this one in rotation. Its a great base too for variants like coffee or peanut butter.

Ugh yeah that would be what we call at work a "user error". Forgot to check the "not fermentable" option box on the Lactose addition. Checked it off and estimated FG went up to 1.033. Just took another reading and its a 1.032. Tastes great so probably keg it this weekend.

Imperial Sweet Stout 5.75gallons in fermentor OG: 1.091 Mash @ 157degrees: 15lbs 12oz - Pale Ale 1lb 2oz - Caramel 40L 1lb 2oz - Chocolate 9oz - Black Malt Boil: 1lb 2oz - Lactose Milk Sugar (15mins) 110grams - Unsweetened Cocoa Powder (15mins) Pitched 1.25L starter with 3smack packs of...

Brewhouse Efficiency: 72% Malt Bill: 10lbs Briess 2-Row Brewers Malt 1lb Briess Flaked Oats 6oz Gambrinus Honey Malt Mash 60mins @ 152'F Hop Schedule: 5ml Hopshot (10%) Boil 60mins .5oz Citra (12%) Boil 10mins 1oz Citra (12%) Whirlpool 40mins 1oz Amarillo (9.2%) Whirlpool 40mins 1oz Citra...

Comp was only best in show and it didn't win, but it did get a 42 out of 50 score! I will definitely brew this one again.

I'm In!

Gave this a shot a few weeks ago and it came out so well I just submitted it for a homebrew comp where the winner gets to brew their recipe at a local brewery and its put on tap at local bars. Batch Size: 5.75 gal OG: 1.045 FG: 1.011 IBUs: 34 SRM: 4.1 ABV: 4.4% Malt Bill: 6lbs golden promise...

So as a follow up, I just transferred my last batch from dry hop keg to serving keg today. I did the first dry hop addition 4 days into fermentation, after 10days added 1oz of corn sugar (in a cup of boiled water and chilled) to the carboy, waited an hour and then did a CO2 pressurized transfer...

I'm in

Reviving an old thread. I have issues with oxidation of my heavily dry hopped ales. Am going to move my first hop addition sooner so there is more active yeast to scrub out the O2. But, I am also researching more about doing a pressurized transfer from carboy to keg with a 2nd dry hop...

I read one post where the brewer stated that they boil a cup of water and add 2-4oz of sugar. Then add it to the fermenter, wait about an hour and then do a pressurized transfer to the keg with hops in it. They didn't state though at what point they did this in terms of fermentation. I'm...

So this sounds like a very good idea to get any yeast in suspension to wake up and scrub off any O2 released from the dry hops in the keg. Anyone have any suggestion with how much dextrose to use in a 5gallon batch? Such as a 1/4cup of sugar boiled in a cup of water

Well you sent me down the rabbit hole, in a good way haha. LowOxygenBrewing has some great info and made me really re-evaluate my cold side practices and I definitely see some holes where I thought I was ok with limiting O2 exposure. But, going back into my tasting notes I definitely feel like...