Recent content by Killshakes

Question: Do you guys stir during your post-boil hop steep / whirlpool, and if so how much? I’ve just been chilling to my target temp, adding the hops, and then waiting befor chilling to pitch temp. Am I missing out on any flavor or aroma from NOT stirring? In the past I’ve found that...

I'm bottling my latest APA / IPA, made with pilsner + MO malt, galaxy + chinook hops, this week. This weekend I'm planning to brew a Czech-style lager made with pilsner + Vienna malt, Saaz + Mandarina Bavaria hops (saflager 34/70 for yeast)

That's an interesting device. Looking at I'm not too sure why there needs to be two chambers though (I'm probably just missing something). It seems to me you could attach the tube from the fermenter to the jar with the airlock on it--only with the airlock filled with sanitizer (as it normally...

I think this might be the most interesting revelation in this thread--to me, anyway. It makes me wonder about the recommended boiling times for WF. Could it be that WF would be much more effective when powdered and added to wort (boiled or not) around 170 F, instead of boiled for however long...

How will I avoid oxygen ingress during cold crashing? I won't. I've cold crashed very similar beers before with no problems. I've never done the process twice though, so I suppose doing it more than once could pose a problem. CC + Gelatin: I guess I could skip it, but I like clear beer...

If you have another clean airlock, I would just fill it with sanitizer and swap it for the dirty one.

I not trying to avoid hop aroma being scrubbed by co2 production, but rather losing hop oils that might cling to the yeast as it drops out of suspension. I've read some articles where people recommended dry hopping after a beer had cleared for this reason.

I've got an APA (almost an IPA) fermenting with US05 that's bubbling away in my fermentation chamber at about 64 F right now, and I'm considering my next steps. Specifically, I'm considering the following schedule: Ferment for ~14 days Cold crash ~24-36 hours Fine with gelatin, wait ~24-36...

This one: https://www.amazon.com/dp/B071SDVLBG/?tag=skimlinks_replacement-20 It looks a bit like the InkBird, but is a little sleeker and has a detachable probe. Seems like a good option to me, but I'm curious to hear people's opinions. Thanks! :mug:

7715.5 + 7.5 (3 x 2.5 gal batches; APA and two Helles lagers) = 7723

I never did. I just ended up buying a bunch of standard, 12 oz crown cap bottles.

What do you guys think about double crushing grains in a food processor for BIAB? I usually buy crushed grain, and I've been thinking about giving them a spin in the food processor, but I'm not sure if this will actually have a positive effect on efficiency and I wonder if there are any downsides.

I have seen a number of insulated, stainless steel mash tuns available for purchase, but it seems like none of them can be directly heated. I'm not sure why, but I assume it is either because (1) the insulation used is not heat-proof (foam, for instance), of because the bottom is insulated and...

This summer I've brewed, among other things, a traditional Witbier using White Labs WLP410 yeast and a Saison using Danstar's Belle Saison yeast. These beers shared many of the same ingredients, though not all and not in the same proportions, and both were fermented around the same temp (~68 -...

Saison - First attempt. Pils, Vienna, flaked wheat, some oats, a mix of noble hops and a little Cascade. Danstar Belle Saison yeast, 3.5 weeks in the primary. Far and away the prettiest looking beer I've brewed--crystal clear and a vibrant, orange-gold color. I plan to bottle it tonight...