Recent content by mgr_stl

The podcast suggested using an American light lager water profile. It had some other good info. I’d recommend listening if you are planning on brewing a cold IPA. GMG, did you make a five gallon batch? If so, did you only pitch one pouch of dry 34/70? Thinking it might need two with that ABV.

Here's another podcast episode on Cold IPAs. The description says it talks about water profiles. I'll listen on my way home today and update this thread if I find something worthwhile to share. https://countrymaltgroup.com/s-2-e-10-cold-ipas/

Does anyone have input regarding the water profile for a cold IPA? Planning on brewing one later this week. Thanks!

I appreciate the help with this! I'm now leaning toward reserving 1.25 gallons for sparging and trying to fit all the grains in. Though I typically use a sous vide and recirculating pump to maintain the mash temp, so I'll probably have to skip that since it takes up more volume.

And another factor in play is the drop in efficiency if I have a thicker mash. Based on my grain bill, if I used 2 gallons to sparge I'd end up with a thickness of 1.12 quarts/lb, which I believe is pretty low.

Hmmm... Priceless says the 26 pounds of grains and 9.3 gallons of water needed will have a volume of 11.61 gallons. Does that sound about right? If so, maybe I could try to do it all at once and just reserve some of the water for sparging. Decisions, decisions....

Yes, I'm mashing twice with the same water. You wouldn't be concerned that the pH is high during the first mash even though it will (hypothetically) be in the right range by the end of the second mash?

Has anyone polygyled (not partigyled) to make a big beer using their BIAB setup? I've also seen this called "reiterated mashing". I'm about to give it a shot, and need some guidance. I'm brewing a 5.5 gallon batch of about 10% imperial stout this weekend in my 11 gallon pot using 26 pounds of...

I have a chest freezer that can hold two kegs. I always like to have something hoppy and fresh in one keg. This is the type of beer I tend to drink. Right now, in keg two, I've got a coconut chocolate sweet stout that is almost gone. I'd like to brew another beer for the second keg, but...

Did you end up brewing this beer with the additions you mentioned in your last post? If so, how'd it turn out? I'll be brewing a sweet stout in a few days.

Sent a pm about a week ago. Please let me know if any regulators and tanks are still available. Thanks.

Stone fruit and peach in a NEIPA sounds pretty good! It's just frustrating when you go through a whole brew day and everything goes well until a bone headed mistake at the very end. And, for the record, I didn't have a drop to drink [emoji38]

So I forgot to plug my chest freezer into my temperature controller yesterday when I put my carboy into the fermentation chamber. I pitched the starter of 1318 yeast at 65 degrees and it's been in there bubbling away aggressively since last night. When I realized my mistake, the temp of the...

Anyone know of a better deal than this including shipping (I have free prime shipping) on a 5 pound CO2 tank? Seems like a pretty good deal to me. Zebra DNA Luxfer L6X Aluminum CO2 Tanks with CGA320 on/off Valve (5 LB, Brushed) https://www.amazon.com/dp/B0085282UK/?tag=skimlinks_replacement-20

Good point that I hadn't thought of yet. Though right now, I'm just starting out with a picnic tap. I'm sure more projects to go to more fancy taps will be in my future at some point. In other news, I'm pretty sure you'd need a serious collar on a 3.5 cubic foot freezer. I put my keg in my...