Recent content by vtbeerman

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Complete all grain brewing system with 15g mash tun with false bottom, 10g HLT and 15g brew kettle. March pump, all SS quick disconnects, SS ball valves, Blichmann Brewmometers and Hop Rocket. Heat shields, tubing, counterflow chiller (not shown), hop spider and propane tank included. All...

Would this work for an IPA or is it too complicated?

Got my water report from Ward Labs today. I am brewing an IPA and Oatmeal Stout this weekend (batch sparge). Any suggestions? pH 7.4 Total Dissolved Solids (TDS) Est, ppm 47 Electrical Conductivity, mmho/cm 0.08 Cations / Anions, me/L 0.7 / 0.8 ppm Sodium, Na 2 Potassium, K 3...

I always dry hop my SMASH beers.

Did it still have the label on?

+5 Zombie Dust +5 Oatmeal Stout =1425

Batch #125. 1.068 to 1.016 mashed at 150 with WLP002 and I used MO instead of 2-row. Dry hopped in primary and again in secondary. Never had the original but this is the best beer I've ever brewed. Seriously.

A pound each of Citra and Simcoe and a little Mosaic finally! Woot woot!

671 - Thanks!

I noticed the same thing. I had little flecks floating all over the place. I did taste the water and all of the chlorine seemed gone. Did you buy them from Austin Homebrew, too?

I'd go with the WLP060 for a pale ale.

S-33 is the Edme English strain. I've used it and liked it for an ESB and Oatmeal Stout. I only get about 65% attenuation with it. The WLP060 is a combination of 3 different American ale strains. What are you brewing?

I force carb by setting the regulator to 30 psi and shaking the keg for 2 minutes. Then I pop the pressure relief valve and set the regulator to 12 psi. I drink a sample and then wait another day before drinking it. It isn't perfect but it usually is by day 3 or 4 this way.

I fermented with this yeast at 73F and it came out great.