Recent content by Rau71

I have been using the Beersmith 2 brewsheet, but I was wondering if there is anything else out there that is easier to use and formatted to fit one page? Thanks

SO I have a stout that I have made a few times, last time I made it I aged it in a Balcones Barrel with Vanilla beans, this time I want to use coffee beans instead, will coffee beans in secondary lend any coffee flavors?

How fast should the wort go through the counter flow chiller? Should I just open up my valve all the way or should I have it barely open for a slow flow? Thanks!

Thinking about doing an IPA with Nelson and HBC 342 and maybe Centennial for bittering. Anybody use any of these or combine all of them? Looking for a very Fruity/Citrusy In your face IPA. Any opinions would be great, thanks!

I recently got a bunch of 1 Gallon Glass jugs so I can do some small batches to really test out some hop combonations and not have 5 gallons of something that doesn't work. For such a small batch what would be the best way to make beer, BIAB, or my usually all grain set up but at a much smaller...

This is my first harvest time as a homebrewer and I was wondering when these hops will hit the market, when should I keep my eye out for them since I want to buy in bulk this year?

15 LB Pale 2 Row 1 LB C120 1 LB Oaks, Flaked 12 OZ Chocolate Malt 10 OZ Roasted Barley 8 OZ White Wheat Malt 4 OZ Carafa III In the Whiskey Barrel I will add 2 Vanilla Beans. I also have 5 OZ of Cocao powder but I am not sure what the stats (SRM, ect) or when to add it? Mash, Boil...

I blew air through the dip tube. I opened the other end and I got TONS of foam. Switched them back and nothing. Must be plugging as soon as pressure hit the dip tube?

Pellet hops, no bag in keg.

I kegged my first beer on Monday. I have had it on CO2 set at 20PSI at about 39 degrees. Today I wanted to see if I was carbed, open the tap and nothing. The keg has pressure on it, I can't open it up, but nothing comes out. I dry hopped in keg. Is this just a dip tube being plugged with...

I will up the temp once it is ready to serve, but I have read that beer carbonates better at lower temps.

I was hoping to serve this weekend at about 2.3 or 2.4, will this be possible this way? this is at 33 degrees too.

The software I use (Beersmith) says I should set my psi to 7.75. How long is that for, if I put it higher will it carbonate faster?

I guess what I was asking is should I let the hops sit in the keg before I start to carb them or can I turn the CO2 on right away?

I had a question about dry hopping in keg. Do I dry hop before I put the Gas on or does it matter?