Recent content by jigtwins

Like was stated before. The knurl depth and pattern carry a huge influence on gap width. the smaller/finer the knurl the larger the gap should be set. I made my own mill. Set it At .050" for barley and .042 for rye,oats and wheat. Just need to experiment and see how the crush looks. Keep records...

Interesting thread. I have been brewing NEIPA's most of this year. One thing that I have found out is that yeast selection is not as important as having a good grain bill, hop selection. and water profile. Been using s-04 for a lot of my beers. Ferment on the cooler side around 62 to start...

I started all grain. Read a lot on here and tried to learn as much as I could before diving in. First batch was a ESB. Came out drinkable, But not really good. Didnt have fermentation control. Built a mini fridge ferm control with a stc-1000 and the beers started getting beter. Now 6 years later...

I have used 04 in my last few neipa batches. I ferment at 64 and ramp up after a couple days to 68. makes a great beer.

I dont know what the batch size was. I would have made a proper starter for a 1.08 beer. I have been using the voss strain all year with great resuts. Many different ales are able to be made with this strain.That said, from here I would try to rouse the yeast and give it more time. Best luck...

I have found 05 to be a very off putting yeast for my tastes. Used it many times with similar off flavors and some different ones too. I say try to lower temp if you want/need to use this strain. Otherwise I would find another yeast to use. The kveik strains have produced great beers for me...

You want to use canning/pickling salt.

I did a black IPA with voss yeast and held the temps in that range. Fermented out rather quick and very clean. Would use it for any style you want clean high attenuating yeast.

I have been brewing many of my ales with the voss strain this year. From neipa to stouts. The results have been amazing. Started doing ciders with it too. I keep the temps lower on the ciders and it lends what tastes to be a sweeter flavor profile.

I find it difficult to nail down my boil off also. temperature and humidity seem to affect it more than I ever thought. But I have been coming in on the larger side of volume here lately. Not a lot but maybe !/2 gallon or so. Doing 5 to 10 gallon batches. I personally just roll with it. If I am...

Definitely give it some more time.

I've got a 8 gallon and 20 gallon kettle. Been using them for years. they are thin, but for the price on a budget you cant beat them. Only downside is the width of them. The 20 gallon is almost 22 inches wide. so you lose a lot boiling. almost 3 gallons per hour. No trouble with them rusting...

US. I will use it for fermentation and ramping temps.

It is a ph stabilizer. not sure who makes it. I have read that it does not do much for keeping your mash at the proper mash ph though. You will be better off using some mash ph software and additions of acid to reach the desired ph. I use this...

Best of luck on that quest. I have talked to Matt Cole the head brewer at fat heads a number of times. He does not like to give out reliable information on his beers. If I was going to start cloning this I would go with a pilsner base and add some marris otter to it about 5% dextrose and maybe...