Recent content by McUbermensch

This beer turned out fantastic despite losing some of the wort.

3101 + 6 gallons Black IPA + 6 gallons NEIPA + 6 gallons Pale Ale = 3119

Strata and Belma hopped IPA.

Does Beersmith mobile have that info? I can't seem to find it. Also, the smidge under 3 gallons is what was left after the mash tun had been completely drained. Between my first post and now I batch sparged to my boil volume, 7.56 volumes, and am only .004 off of my preboil gravity of 1.060...

I am in the middle of brewing a Black IPA and I noticed that I did not close the valve on my boil kettle when I was collecting the first runnings of wort from the mash tun. I am trying to figure out how much I lost and if there is anyway to add DME to make up for the lost fermentables. I...

12# 2 row 2# white wheat malt 1# carapils Mash at 152 I shoot for 40 ibus from my whirlpool on all my hazy IPAs.

This is what I use: https://www.amazon.com/dp/B01HXM5UAC/ref=cm_sw_r_cp_apa_fabc_qa23Fb2TC6KQ2?_encoding=UTF8&psc=1 Super easy to set up.

I used a Lallemend Voss in a NEIPA with Citra, mosaic, and Idaho 7. Fermented at 95 degrees F and finished in 3 days. Kegged the beer and let it carb for two weeks. It was one of the best NEIPAs I have ever brewed. I love the fact that I don't have to worry about keeping the fermentation...

I like to have a set for mixed fermentation and clean fermentation just to be safe. I would leave it where it is. Adding fruit to the carboy it's already in should cause creation of CO2 that would purge the headspace of oxygen.

I agree with this 100%. I noticed an improvement in quality and consistency when I started using a deep freeze with a temperature override as my fermenting chamber. There are other ways to control your temp like swamp coolers but I never had much luck with those. As for yeast strains that...

Agree with the above that it is a pellicle.

Are you talking about the temperature of the active fermentation or the temperature of the are where you are fermenting? Keep in mind the temperature of the active fermentation is warmer than the area in which you are fermenting. From my experience it can be 8 - 12 degrees warmer in the...

I think about brewing all day everyday as well. . . I feel like if that is a problem it's a good one to have!:mug:

I like S04. I have found it can give off very peachy esters if the fermentation temperature isn't just right but for some styles that could be a good thing.

I may have one or two beers a night but there are times when I will go days without having any. On the weekends I may have a couple more. Fridays and Saturdays are for big beers (9%+) and sometimes if it is a commercial beer with a high ABV i will recap it and drink it over two days. I think...