Recent content by Mugsfull

Thanks for the replies and good hop chart. I looked at some threads of adding hop tea. But I think I might just make a second identical beer. Hop the living Sh*t out of it and blend.

I think I'm more into the piney resiny than grapefruit, citrus

Alright then, Dry Hops it is. Amarillo?

I was planning an IPA. I realized too late that I had only 1 oz of German Polaris 18%. Brew day had already started, grains milled, water and mash tun ready. Propane out and kettle in place. I opened the freezer and forgot that I had used the last of my hops, save the last 1 oz of GP. I...

Order placed for the 20" Hydra - Thanks for the reply!

I have a fitting question. I see the diameter of the King Cobra is 14". I have a 10 gal MegaPot 1.2. It has a diameter of 14.1". Do you think this will work in this pot?

Everyone will tell you the best way to be sure it's done fermenting is to check with a hydrometer over a couple days. Since it was in the 60s for the first few days and there was lots of airlock, I would say the bulk of your fermentation is complete. The temp drop didn't hurt it, but cold...

We both bottled and stored for 3 weeks. Both were dry hopped. The aroma is nearly the same in both. Both have significant bitterness. I should have taken a photo. Mine is deeper copper colored, with a cloudy, chill haze. Looks great, but side by side - his is sharper, clearer.

My OG was 1.069 - my final was about 1.002. I was surprised how well it attenuated. There was no measurements on the other. Now that you mention it. There may be significant gravity differences and ABV.

He did room temp - 67. I did a temp controlled fridge. We both used SAF 05.

My friend and I did a side by side comparison of an IPA we both made; my recipe, all grain. We used the same type of water. Our equipment and process differs. Bottom line I lost and I'm soul searching. His was clear and crisp, no aftertaste. Mine was cloudy, sweeter, with a lingering almost...

I think you're ok. Might just be suspended yeasties.

I just let it go in primary for 3 weeks or so. I have a hydrometer. I just didn't check. Now I think I need a wine thief to check it in the carboy!

I'm assuming that this will stop eventually and sink out. I don't think I should bottle just yet.

Belgian all grain, OG 1.092 Wyeast 1388 with starter. 4 week primary, 2 weeks in secondary. There is this persistent ring of foam around the carboy neck. Doesn't smell bad, but usually my other beers are completely clear in secondary. Is this familiar to anyone? Is it still fermenting due...