Recent content by Jag75

If I'm using liquid yeast at home , it's always canned starter and either distilled or RO water . Never boiled the water prior and never been an issue.

I don't keep count, however 500 is quite of few brews !

I love Magnum. I use it in almost every brew as the bittering hop. Even in a Citra pale ale. Where a tad of Magnum and Citra the rest of the way. It's a very clean bittering hop. As far as piney , Chinook as you mentioned as well as Columbus and Simcoe.

Aside from good cleaning and fermentation temp control , having patience is dang near as important imo. I personally would leave beer in the fv for 3 weeks when bottling. You want the yeast to have time doing its clean up , and you will have way less sediment in the bottles . Even when I keg I...

All in one's are technically BIAB .

Hey there , welcome to HBT! The only way to know if fermentation is complete is to check the gravity . Do you have a hydrometer? Did you cut the grapes or are they whole? If they're whole I'm not sure what they'll bring to the table because the skin is so tough . When you get a chance check...

The beer is done and in the Brite tank . It's been in the tank for a few days . Going back to Que Bueno . The Baja lagged and seemed like it had to fight its way through fermentation. Had a slight acetylaldehyde to it . Warmed it up a tad and let it go about 4 more days . Then crashed and...

I know they're expensive but I've went to proper canned wort starter . I got tired of dealing with DME and always worried about the flask shattering.

If you have to move your fv before you bottle, do it a day or 2 before you bottle. That way it all settles

All we could find was the 12oz packets. Every place was sold out . We actually bought them from a shop in Oregon. If we like the yeast , we will definitely buy bricks.

I hope this yeast works out for me . After reading this thread I'm a tad concerned. I have 3bbl with 25 or 26 packs of Baja right now . Today has been a week in the FV. The gravity was 1.033 as of yesterday. It took just about 24 hrs to get some action. Fermenting at 48f , as per the...

5 gallons of Red Ale 392 + 5 = 397

That looks delicious!

Even though the op isn't doing a wp hop addition , there is hop additions during the boil, so a cone isn't out of the question. I believe op is saying running the wp and chill at same time until coldbreak, then transferring to the fv.

If your not doing a whirlpool for hop additions temp isn't an issue . I'd run the wort through the pump and cfc to whirlpool at flame out . Running hot wort through the pump and cfc will sanitize them . After a few minutes then slow the flow to cool your wort, then transfer once the desired temp...