Recent content by jamnich314

It turned out great! Maybe the best I've made. So easy to drink, slight bitterness, crowd pleaser. Will definitely be making this again and again. Love how each and cheap it is to make too!

Taking all things into consideration, here is the updated recipe: Yellow Otter SMaSH - Pale Ale Batch Size (Gallons): 5.25 Boiling Time (Minutes): 60 Primary: 10 days Secondary: 1.5 oz dry hop for 7 days Ingredients 12 lb Pale Malt (Maris Otter)(3.0 SRM) ½ Whirfloc tablet 5 oz...

I did 11lbs because BeerSmith tells me that even 12 lbs would make the gravity high for the style and I definitely don't want to taste the alcohol like you can in some high-gravity homebrews. It would make the bitterness ratio lower though which may be better for the wife and non-hop loving beer...

I was going back and forth between that addition being 30 or 15 minutes. I recently did an IPA that was super heavy on late additions and the aroma is AMAZING with a what I would call "crowd-pleasing" amount of bitterness. I'll probably make this a 15-minute add not 30.

Yellow Otter SMaSH - Pale Ale Batch Size (Gallons): 5.25 Boiling Time (Minutes): 60 Primary: 10 days Secondary: 1.5 oz dry hop for 7 days Ingredients 11 lb Pale Malt (Maris Otter)(3.0 SRM) ½ Whirfloc tablet 4 oz Amarillo (alpha 9.3%) Hop Bill 1 oz Amarillo (60 min) 0.5 oz Amarillo...

So maybe something like... Hop Bill 0.5 oz Simcoe (60 min) 0.5 oz Amarillo (60 min) 1 oz Centennial (60 min) ½ Whirfloc tablet (5 min) 1 oz Simcoe (5 min) 1 oz Amarillo (5 min) 1 oz Centennial (5 min) 1.5 oz Simcoe (flame out) 1.5 oz Amarillo (FO) Are my DH amounts enough?

I use the sticky thermometers on the outside of the bucket/carboy.

A guy can dream! I'm sure I'll have a nice temp control system someday but I'm three batches in and looking for ways to improve my fourth. Insight from more experienced brewers is always nice though.

I suppose I wouldn't. I didn't know people ramped up/down ferm temps. I thought it was just a constant thing.

Any idea what energy costs are on one of those? I'm guessing it's not very high, just curious. Seems more effective than insulating from the concrete floor and putting a hoodie on it though.

I definitely want to get if off the concrete floor. I'm thinking maybe a piece of plywood with a 1" thick piece of foam board on top of that with the bucket/carboy on top, then wrap with a blanket or putty a hoody over it.

I keep hearing this and really want to start controlling it more. The only issue I'm going to have from now until probably June/July is the ferm temp being too low. The only months where my basement may be too warm is July/August and even then 70+ degree temps in a concrete basement are rare in...

I'm planning an IPA based off of parts from a Two Hearted clone and Zombie Dust clone. I'm still trying to figure out the amount and timing of my hop additions. Any input would be greatly appreciated. Ingredients 12 lb Pale Malt (2 Row) US (2.0 SRM) 2 lb Munich Malt - 10L (10.0 SRM) 8 oz...

I haven't had any issues with fermentation temperature control being too warm. I put the bucket in my basement and it's generally in the 64-68 degree range. The issue I'm going to run into very soon is it being too cold. My basement gets down to the very low 60s during Dec/Jan/Feb (from...

What I need to use them in my mash and Sparge water as well?