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07-29-2016 5:10 PM

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  • Posted in thread: Spike Brewing Kettle Giveaway on 07-29-2016 at 02:35 PM

  • Posted in thread: Interesting German Brewing PDF on 07-28-2016 at 01:31 PM
    it definitely sounds like an SMB issue. others have reported degassing to relieve the sulfur
    flavor. check a few posts back. it sounds like the SMB doses in the PDF are too high for a lot
    of people

  • Posted in thread: The co2 "blanket" on 07-27-2016 at 11:06 PM
    Thanks for the comment.I am at peace (for now) with the process up to the point where the beer
    reaches FG. From there I think I am picking up more oxygen than I should, considering beer
    happens in a b...

  • Posted in thread: The co2 "blanket" on 07-26-2016 at 01:59 PM
    This seems like the best way to avoid it - do it all in primary, even when dryhopping.primary
    combined with keg hopping is great. especially if there is a little gravity left to fuel the
    yeast in orde...

  • Posted in thread: 6oz Dry Hop - No aroma in sample - plent of aroma from trub on 07-25-2016 at 09:58 PM
    never assume too much until you've carbonated the beer and it's at serving temp! this may
    indeed be a case of RDWHB. another you could do is to dry hop in stages. half the amount for 2
    to 4 days and t...

  • Posted in thread: The co2 "blanket" on 07-25-2016 at 09:50 PM
    If opening a bucket to drop in hops or add a fining agent was a huge oxidation problem, you'd
    read a lot about it.It actually is. Many people are trying to find a way to avoid it far as
    doing so with...

  • Posted in thread: Treehouse Brewing Julius Clone on 07-23-2016 at 02:31 AM
    Before I had temp control I fermented a couple double sunshine recipes with Conan in darker
    spots of my house that had an ambient temp around 69-70 if that helps. Let me tell you it was a
    peach nose f...

  • Posted in thread: Treehouse Brewing Julius Clone on 07-22-2016 at 06:52 PM
    nice to know. who do you buy it from? or is it a home culture?

  • Posted in thread: Treehouse Brewing Julius Clone on 07-22-2016 at 06:06 PM
    I've always started Conan at 65 degrees, then ramp to 67, up to 70 and finish at you get
    a lot of fruit flavor?

  • Posted in thread: Treehouse Brewing Julius Clone on 07-22-2016 at 03:25 PM
    My thought is they are bringing out the esters somehow. In my limited experience with Conan, I
    did get a lot of peach aroma/flavor when I used it. I have a temp controlled fermenter that
    usually overs...

I need to stop brewing IPAs