Recent content by Jettanbass9

Hi all - did some searching for experiences fermenting smaller batch sizes in the 14 gallon G4 using the cooling coil, but I’m coming up empty. Does the cooling coil reach far enough into the fermenter to do 5 gallon batches?

@couchsending @bierhaus15 @jdauria - thanks for the feedback! Ive done a number of lagers in the past, but typically used Wyeast and Whitelabs. I think I underestimated the viability of the Imperial packs, and under pitched. The pack I had was used within two months of the production date...

@VikeMan - It sounds like you aren’t a fan of 5.2, to say the least! That’s all fine and well, but I’m speaking from my experience. In that experience, I’ve found that 5.2 does work when used with soft water across varying styles. This gets me in an acceptable pH range for all of the benefits...

You sure about that? I’ve been using it for the 10 years or so, and measure my pH with it - I am typically with 5-5.4 with its use alongside soft water. Using tap water without 5.2, and my results were erratic. To say it doesn’t work is misleading, and just incorrect. If the OP doesn’t have a...

I had a similar problem at one point, and it came down to the composition of my water and pH. I switched from tap to bottled spring water, and incorporated 5.2 brewing salts during the mash and the problem was solved. While the above may help - as others have said try cutting back on the...

Does anyone else get a strong apple (not acetaldehyde but a nondescript apple character) or berry aroma from this yeast? After hearing how clean and versatile this yeast is, I attempted a Helles with it. Brewed a really straightforward recipe with Pils, Munich, and Hersbrucker. 2000ml starter...

The stand you made to hook up your RIMs element, filter and chiller is awesome. What type of material is that? Can you get that sort of thing at a hardware store?

1oz of each is arbitrary.... what are the alpha acids? how many ibus are you shooting for and what is the gravity? all very important factors when figuring out bitterness. why not skip any flavor addition? my favorite porters use a good resiny hop for bittering and nothing else. It all depends...

Peated malt is strong. REAL strong. I did 2oz of peat in a dry stout and it was there, very noticeable. A stronger beer like a porter can take 3 or 4 oz. Definitely not 2lbs though... Will you be doing all grain, partial mash or intended to make an extract beer? If AG or PM, I take it you mean...

Nugget and Cascade are an awesome, completely underrated combo. In a 1.060 IPA, bitter with Nugget to 30IBUs, equal amounts at 15min (i'd do something like .75oz of each) then, an oz each dry hop. Think floral, citrus and peach. Not bad for an early summer IPA.

A lot of variables with change your timing.... do you have refrigeration? what yeast strain would you plan to use? what ABV and gravity would you be shooting for? Extract or all grain (for the recipe)? If you brew all grain, try something like this with 2row, flaked maize and corn sugar...

Just a heads up, these hops are potent. 10oz in a late boil brew (with your expected gravity) would be overdoing it. 4oz is going to make you a super citra flavor/aroma bomb. Then you have 6oz to mess around with in another brew! Seriously though... I just did 5oz late boil along with 5oz late...

I guess I should have listed what I was planning... Much like calichusetts, I was going to do the hop burst method.... 10, 5, 0, 1/2 oz of bitter orange peel and 1/2 oz of fresh orange zest. 3 oz total. I know it's a lot but I really want to push the boundary... Has anyone done additions near...

Long time Beeradvocate.com poster on the homebrewing forums, first time HBT post! I'm making an American Wheat and want to infuse a lot of orange peel. However, I'm not trying to overdo it by any means. So I pose the question to the forum, how much is too much?? Have you ever made a beer with...