Recent content by PackBrewer

Any thoughts?

So I added more gelatin as suggested last night and after adding it, it kinda mixed everything up and color separation disappeared. I just checked the carboy and it's back to the same color seperation at the same spot. And now, it appears some jelly like stuff is floating around towards the top...

Unfortunately, I can not go lower than 37F.

Yes its around 37-38F currently in my kegerator and I used unflavored Knox gelatin. So you think adding more gelatin would help speed it up?

Has anyone seen a color gradient like this before? I added gelatin 3 days ago after cold crashing the carboy to about 38F. I prepared the gelatin by adding 1/2 tsp of gelatin to a 1/4 cup of water and heated in the microwave until 150F. Then added directly to the carboy. A clear visible...

I was discussing my homebrew with one of my friends and he says to me, "You should try making a high gravity beer." I told him that I would most likely be brewing a IIPA soon and then he says, "I guess you would have to go up to the mountains to brew it though, so it would be tough." He was...

Thanks for all the replies! I am thinking I might stick with 3711 this time as I have read its easy to use (ferments out like a beast, wide temperature range, etc.) and will try something else next time if its too boring. Owly055.... The main reason I am using mosaic is that I had an all...

Thanks for the input! What saison yeast strains do you normally use or would recommend as a replacement?

I am attempting to create my first saison recipe using mosaic hops. Any thoughts? Has anyone made a single hopped saison with success? Also, I realize pilsner malt is typically used but I have a bunch of 2-row on hand so I am hoping that it will still work out. Mosaic Saison OG: 1.060 FG...

Thanks for the insight! I've never used Mosaic so I was unsure. Last time I used Vermont Ale yeast in an IPA, I used a bunch of American 'C' hops and it was a fruit bomb.. tasted like pineapple juice. So I wanted a little more balance this time.

Any thoughts on this hop combination? I was hoping that Chinook would balance out the fruitiness of the mosaic and the Vermont Ale yeast with some spicy/piney flavors.

Thanks for the reply! But yea I just switched to mashing in a bag in a rectangular cooler and I am trying work out my efficiency issues. I just decided to lower my estimated efficiency for the time being.

Any thoughts on this recipe would be great. I know the calculated IBUs are really high but with my system, the actual bitterness is typically much lower than what Beersmith calculates. Batch Size (fermenter): 5.25 gal Bottling Volume: 4.75 gal Estimated OG: 1.070 SG Estimated FG...

Awesome, thanks!

So as I was boiling my wort for a yeast starter today, I noticed a black fleck floating around in the pot. I am not sure what it is, but it possibly looks like a piece of hard, black plastic that is very small. I went ahead and cooled the wort and pitched my yeast thinking that what ever was...