Recent content by Progger

I happen to have a bucket like this. It used to contain a large plastic bag full of smaller bags with Chlorine inside. It doesn´t have that triangular symbol showing the number of the type of plastic. So I´m not sure if it is food grade plastic. It has only the next info on one side...

The number is right. 77 batches of 6 gallons each. I am still a tiny brewer, however, I have the authorization to brew it and sell it. I live in Mexico. I´ve been checked by The Health department and paid for the beer brewing and selling permit. Which was around 4 thousand Dollars worth.

502 in 77 batches. 48445.5 + 502 = 48947.5

Oh man !. I´ve been doing many things wrong just for lack of a little previous research. Those 1.5 Oz at minute 5 have been a waste flavor wise. I´ve also been wasting my flameout hops since I start chilling right after ´0 Thanks a lot for this valuable info, guys !

And I´ll try that, too. Heavy at ´20.

So, you think I can get more flavor if I add hops at ´20 rather than within the last 10 minutes?. It makes sense I guess, based on this experience and on some other places where people start hopping more heavily starting at minute 15. I brewed a beer recently aiming at an APA. with an...

I made probably 4 batches trying different hops and schedules. Another approach was concentrating more hops at the end of the boil, like this: ´60: 1 oz Columbus ´30: .5 oz Centennial '10: .5 oz Centennial ´5 : 1.5 oz Cascade '0: 1.5 oz Cascade The smell didn´t improve this way...

Finally I managed to fix my equipment to be able to filter all the trub from the kettle into the fermenter with the least hassle possible. So now I can brew beers (6 Gall) with more than just 2 oz of hops. Being the hops impossible to filter with my old system. Anyway. I just made a few...

I will try that, then. I think it feels sweet due to the kind of yeast. Probably, rather than sweet, it is too fruity. I´m not sure. The recipe is for 26 quarts in the fermenter. I used 10.55 lb of 2row and .555 lbs of caramel 40 1 oz of centennial at 60 1 oz of Cascade at 10 S-33 yeast OG...

I´ve done pretty much the same kind of Pale Ale since day one, except that for the last 4 batches I used S-33 yeast instead of Windsor or US-05 which I usually use. I was attempting to have a fruity, Belgian like kind of flavor to it. I bottled one batch and after 2 weeks the flavor is...

I wonder how the fittings are at the end of the copper coil. My concern is with the chances of any leaking. If the leaking is at the beginning of the coil, where very hot wort is coming out, it doesnt matter. But what if the leaking (in and out) is inside the iced water?. Contamination for sure...

I wonder how the fittings are at the end of the copper coil. My concern is with the chances of any leaking. If the leaking is at the beginning of the coil, where very hot wort is coming out, it doesnt matter. But what if the leaking (in and out) is inside the iced water?. Contamination for sure...

Yooper, you mean you just pour all the wort, along with all the "junk" in the kettle into the fermenter?. I´ve filtered since day one and yes, it is a hassle and the most stressing time of brewing. Specially thinking the wort is exposed to the enviroment.

Tomorrow morning I am brewing number 51. That puts me in the 12% group !. However, still there are many styles I haven´t even considered brewing.

"I´ve riuned", and I am writing the sentence in quotes because it was the yeast I used in each one of those batches. It was one of these yeast some people sell in bulk after reproducing one yeast strain. All those beers were sour and 3 of them had what I think is Brett infection. This yeast...