Recent content by richross

I'm in the process of fermenting a golden stout. I plan on adding two vanilla beans that I have soaking in a vodka tincture as well as about 4-6 oz of cold brew coffee to secondary. I'm hoping for any recommendations on adding cocoa nibs as well (time,amount,method). Any advice is much appreciated

I've never adjusted my pH before but I want to start fine-tuning my brewing process. I live in San Diego so water is very hard with a high pH. I use city water with a carbon filter for all my brewing and I'm primary brewing hop forward beers. A couple of things: 1)Do I adjust the mash/sparge...

So I'm 11 days into primary fermentation on a 100% Brett Brux Trois IPA(WLP644). I made a 1 liter starter a couple days before brew day and pitched the whole thing at 64 deg. After 2 days I raised the temp to around 68 and after 9 days up into the low 80s where it has been sitting. I took a...

I paid $100

No, it wasn't cold. it hadn't been used in a while. It was just plugged in when I went to pick it up. If coolant is gone is there any way to fix it like with a charge?

No, not sure it was. It was plugged in so I could see it would turn on but that was it

So I recently purchased a Kenmore 8.8 cubic chest freezer off of Craigslist. I had to lay it on it's side during transportation for no more than 10 min. When I got home I immediately plugged it in and the compressor kicked on so I thought all was well. 1 1/2 days later, the freezer has not...

So last Friday(10/25) I brewed two 5 gallon batches, a black IPA and a English Brown Ale. I split a 1 liter starter between the two batches and had solid fermentation within 12 hours. Now 7 days later, both beers are still fermenting away with large krausens still formed on top. I haven't...

Thanks for the input/suggestion. I just zested 3 limes and used about 1 1/2 ounces of vodka to cover it. In about a week I'll add the zest & vodka along with the juice from the 3 limes into secondary and rack the beer. Hope all goes well with this experiment.

Adding to secondary sounds like a good way to go. Hoping for a subtle to medium lime character. Mainly why I was thinking of going the Belgian wit route and adding at the end of boil. In the experiences mentioned above, how prominent was the lime flavor? And how do I get a nylon bag out of a...

So I am planning my next batch to be a take on Uprights Fatali Four which is a sour wheat beer fermented with peppers. To add an extra layer of complexity, I want to include lime zest or possibly juice. I am familiar with the practice of adding zest as a late boil addition or at flame out but...

So I am planning my next batch to be a take on Uprights Fatali Four which is a sour wheat beer fermented with peppers. To add an extra layer of complexity, I want to include lime zest or possibly juice. I am familiar with the practice of adding zest as a late boil addition or at flame out but...

So I am planning my next batch to be a take on Uprights Fatali Four which is a sour wheat beer fermented with peppers. To add an extra layer of complexity, I want to include lime zest or possibly juice. I am familiar with the practice of adding zest as a late boil addition or at flame out but...

I am finally making the switch to all grain and for my first setup I would love to try a couple of Igloo coolers as my hlt and mash tun with my 10gal kettle for boil. My question is: what is the most effective way to get heated water into the cooler/hlt? Do I simply heat to temp in my kettle and...

I am finally making the switch to all grain and for my first setup I would love to try a couple of Igloo coolers as my hlt and mash tun with my 10gal kettle for boil. My question is: what is the most effective way to get heated water into the cooler/hlt? Do I simply heat to temp in my kettle and...