Recent content by rustedbucket

So should I leave it at 50 or drop the temp to 34 to cold crash it completely? Or, further, assume by this point the beer may be done and dry hop it?

Interesting. Glad I asked, these are concepts that were unfamiliar to me. I notice though two thoughts. Sammy mentions that cold crashing makes this happen quicker while Screwy suggests the opposite. This batch is now 4 days in and, based on Sammy's suggestion, I reduced my freezer temp to 50...

What does clean up mean? I talked with another home brewing friend and he said the same thing, but neither of us really knows what that means.

It fermented at 63 degrees. I won't be bottling as I've got a fridge that's been converted into a double-tap.

I brewed a batch Monday and used a second generation Conan/Trub mix. I literally transferred off of a yeast cake, removed some, and pitched my wort directly into the fermenter had just transferred out of. My wort was 1.074, three days later (today) and it's at 1.008. It's an A/IPA with Pearl...

That first batch was very fruity, but, yes, it was a smidgen too bitter. Very drinkable, very tasty, but a tad more bitter than desired. Additionally, I've only ever mashed for 60m.

Yes, first Gen Conan is good, but it's the later generations that are supposed to be out of this world.

Bob, how did this recipe turn out? The last I did was using the same grain bill of my last attempt but scaled hop bill from this recipe. It left me wanting more grapefruit, still good, just missing something. The next go around I was planning on using this grain bill but go back to the...

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To start, I pitched at too high a temp, forgot nutrient, and am fairly certain I didn't aerated enough. It had slowed drastically at 20 (per reads) and I have empty kegs that need filling. It won't be the best, but it will be drinkable; it'll be the wetter, sessions HT Clone. I'm familiar with...

This might be old news, but I was doing a little digging today and discovered this: http://www.bear-flavored.com/2013/09/how-many-hop-varieties-are-in-best-ipas.html It was posted in 2013 (like I said, old) and it lists what were considered the best double IPAs at the time. Next to each/most...

This thread isn't as long as some others (HT, ZD, etc.), but if you could help a brotha' out... Is the recipe on the first page still the go-to recipe, has it had any alterations? From the original, it looks like Bier used/s S-04; I anticipate this is why he refers to it as OktoberFAST to...

Just a quick aside.... I've been wondering lately, and have had a couple acquaintances from my LHBS suggest as well, if Cara 60 is a little too dark for this. Copper and I have made 8-9 versions of this so far and lately they've been pretty dark. What impact would Cara 20 or 30L have here?

I did a 10 batch last week, I used the recipe I originally posted on page 297 but followed Bobbrew's hop additions from the same page. I fermented in two buckets and pitched raw liquid GigaYeast (1.5 packs per bucket). I transferred to secondary yesterday and brought the temp from 63 (first...

Hey fellas! I'm putting my ingredients together for my next round. I'm doubling the ingredients from my first attempt as I'm making a 10g batch but will be following Bob's latest recipe for the hop additions. That all being said, now that we know that Heady sits at 75 IBUs, I'm trying to...