Recent content by VonAle

This is confusing to me. I have been doing only primary till it goes in the keg. However, many brewers recommend removing the yeast before dry hopping. Unless you use a conical, it needs to go into secondary (for dry hopping) Can anyone comment whether it makes a difference to dry hop in...

I've been doing Hop stands, so i don't add the chiller to the boil because I cover the pot during the hop stand period After the hop stand period, I just spray the chiller down with Starsan and then drop it into the wort and chill away. Anybody see adverse issues with this process?

I use the paint strainer bags from HD. I use 2-3 oz in a 1 gal bag. Tie with fishing line and drop it in. I don't move the keg again once I seal it up and place it in the fridge. The first pint or two are cloudy/crappy, but pours relatively clear after that. The bag settles at the bottom...

Weigh your tank full. Subtract the empty tank weight, which should be scribed into the tank handle. Weigh your tank before and after each brew to determine how much you use. I average about 3.8 lbs per brew

Me please, Imperial IPA- All grain recipe kit.

I lit flame-on my mash water for an IPA at 3:00 am last Saturday. At the end of the IPA boil, (6:30 am) I dough'd in a Porter mash. Just after I finished up and pitched the IPA, I starting draining the mash for the Porter. Finished the Porter and all cleaned up at 10:00am. Two batches in...

The "Tub" I'm referring to is a plastic 20-25 gal tub you find at Lowes, etc. This pic shows a strip of carpet I wrap around to insulate it.

I cold crash in a tub. Start with adding 10# ice and top up the water. 4 hours later, siphon off some of the water and add another 10# of ice. After another 3 or 4 hours, add another 10# ice. The fermenter is now about 40 degrees This last addition of ice will remain ice cubes for more than...

I do carb at the low end, 2.3 vols. I'll up that a bit and try it.

My typical FG's have been .012 -.014 Thanks for the link, I'll try to digest that a see what I come up with.

I've been putting Munich and C60 in all my IPA's and they just lack the hop punch I'm looking for. They've been a little too sweet and muddled.

Why you say? I put the sugar in there to lower the FG.

Hello, How does this recipe look for a 7% IPA. I have been building RO water to Ca-145, Cl-44, SO4-342, 1 ml Lactic acid in the mash and sparge I am considering changing the water build, to Ca-96, Cl-22 and SO4-230. Any input would be appreciated. Thanks. Recipe Type: All Grain...

Cold crash in a tub of Ice water.

I don't necessarily agree with this statement. Checking and knowing the OG, among many other steps on brew day, is too important to assume. What if you don't realize you missed a step in the recipe or used the wrong amount of water. What a terrible surprise you are in for when you crack...