Recent content by morrowboarder

I guess I shouldn't say "good stuff", but rather the concentrated part of the brew that keeps out any bitterness. As you well know I'm sure, the first 30% of the brew is the strongest with the most solubles. Closer to the end of the brew cycle, you're adding slight bitterness to the batch...

Nice, that's awesome to know. Thanks a lot!

I dry hopped a wheat IPA with pellets, which after a week and couple days wouldn't sink completely to the bottom. I put a mesh bag over the siphon tube to keep the pellets out of the bottling bucket. Huge mistake, because the pellets clogged the mesh bag and a ton of air started coming through...

I'm yet to screw up a batch with an infection, but I consider myself pretty good at keeping my equipment clean, water filtered, and limiting air exposure. This batch here will be the first one I've ever dry hopped. Hopefully I can pull it off clean.

Sweet, thanks for the prompt feedback. The overflow seems to be coming to an end. I imagine I'll want to put the airlock back on once things settle down a bit.

I've used this yeast before (wb-06) for wheats, so I decided to use it again with a wheat IPA. I originally had it with an airlock, then about 10 hours later it got wild in there, so I had to do a quick setup to install an overflow tube. I cleaned and sanitized everything and even put some non-...

My wheat IPA took 3 weeks to carbonate all the way. It could be that there wasn't enough yeast in suspension when you bottled. What was the ambient temp while in the bottle?

No ingredients on the package, but I bet you're right. Sweet, thanks!

Damn, did the krausen rise that far up and drop already? I normally don't see any gunk along the carboy walls until the krausen falls down quite a bit after about a week. The volume and color looks good though. Nice 1st run!

Just added some Brewers Best Dried Sweet Orange peel to my secondary. Did this add any fermentable sugars to my beer?

Yeah, not too shocked by the outcome of this. I don't think I will dry hop. I know this sounds crazy, but I'm thinking of infusing a small batch of mild-medium roast coffee extract. I work at a commercial coffee brewer manufacturer and know how to extract "the good stuff" out of coffee without...

a little over 2 weeks in the primary and I checked the gravity - 1.012. The OG was around 1.055. I sneaked a little taste from what was in the graduated cylinder. To be honest, there was hardly any taste. The smell of alcohol overwhelms anything else that might be there. I steeped the wheat...

Good stuff. Now that the CO2 producing stage has completed (for now) how long should I wait to rack to secondary? I imagine I want the beer to sit on the cake for a few weeks? Should I just take the primary and place it in an ice bath now?

Nice, thanks a lot for the advice and information guys. I guess I got too excited to do this type if beer and didn't look deeper into it. I normally brew ales and didn't know this was going to require lager yeast until I already bought the supplies. So I asked myself what's the worst that can...

I knew lager needed cooler temps to ferment properly, but I didn't know what the side-effects would be in my case. The active part of the fermentation that produces CO2 has come to an end (2 days in). Now I fear for the gravity and the clean up process. There also was a pungent smell of sulfur...