Search results

Thanks for the responses everyone... I use a false bottom but it clearly is not filtering out all the hops, maybe a hop spider will help, or muslin bags for the hops prior to adding them. I will be running boiling PBW through it tonight to see if anything further comes out. @ augiedoggie, yep...

I see some other posts now I have been reading through that might be helpful as well, like using caustics, or baking it and flushing.

Not yet, I was tempted to boil the chiller in Oxyclean. If I pump it through I guess I have to recirculate into the kettle, is this correct?

After suffering an infected batch of beer and taking a new, very time consuming job, I lost my brewing mojo and have not brewed in a few years. One positive aspect of this is that I have been supporting our local CT Micro Breweries by buying lots of beer. However, on the down side of things...

Here it is everyone, my 10 gal set up.

I have a 10 Penny Clone in secondary, I have my second 5gal. Keg of Centennial Pale Ale waiting to go on tap, and I'm brewing a 80 Acre Hoppy Wheat Ale clone this evening. next week I'm brewing a 10 gal batch of what I like to call Vine RipePA, it's an imperial IPA made with about 16 oz of...

I have a hard time getting my march pump to prime as well, I have to lay the tube that comes from the chiller on the ground, lower than the pump untill I see wort start to come through the line, as It reaches the end I quickly put the tube in the fermenter. I would try something like this...

Home brewed Centennial Pale Ale, yum!

Thanks for your input Kombat, It's is still a very drinkable beer, I don't let such things deter me from drinking it, although in my next attempt at brewing this beer I may just try to do a 5gal batch, and switch up the base grains, and see how it comes out b4 moving forward with a 10 gal batch...

Thanks GrogNerd, Chickypad, Kombat, And twister for your responses, input, and explanations, they are well recieved and appreciated.

@kombat, I did hear that about the yeast nutrient after this brew and was told that it's really only needed in very high ABV beers, so I will be sure not to use it again. When you say the yeast haven't cleaned up after themselves yet are you indicating(as others have) that perhaps some more...

@ twister, the wort was chilled to 66 degrees, and I pitched at about that temp, fermentation began within 12 hours, and climbed to 70-72 degrees in day two of the fermentation, which is when I put the carboys in swamp coolers with wet T-shirts, and a fan, which brought temps done to about 68...

@grog nerd, what does that mean for me, and my centennial pale ale if it over attenuated? What yeast would have been better for the beer?

The beer fermented over two weeks, although I thought it was done after a few days, then it sat in secondary for a week dry hopping, then into the kegs for another two weeks before I even put the first keg on to force carbonate. The second keg will have aged well over 30 days by the time I put...

@grog nerd, and chickeypad, I'm still somewhat confused over what attenuation really is, so if you could better explain that to me in layman terms if possible, and for the record this was my first brew that I was too intoxicated to to remember to take the OG, however I typically always hit my...

Amount Name Type # 3 lbs Vienna Malt (3.5 SRM) Grain 1 17 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 1 lbs Caraamber (30.0 SRM) Grain 3 1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4 1.0 oz Centennial [10.0%] - Boil 60 min Hops 5 0.5 oz Centennial [10.0%] - Boil 50 min Hops 6 1.0 oz...

I would just like to add that I installed a pass through "Beer Port" that runs directly from my garage into the corner of the basement where the fermenters sit so all I have to do is pass the beer line that comes off my plate chiller, through my beer port (which is a 2" PVC pipe that I installed...

Just thought I would share my joy with my two new conicals. After looking at what was available on the market and what the pricing was on pre fabricated poly, or stainless conical fermenters I found the prices to be sky high. Trust me, I would be the first to buy a stainless fermenter if they...

I'm in, and thank you.

I'm considering buying a 15 gal. Conical fermenter, but I'm concerned about how one would go about regulating fermentation temps in a fermenter of this type. Do you need to simply put it in an area that is temp controlled or is there some other method or device for this purpose? Any advice is...