Search results

I figure if you're pressure fermenting you can just open up the fermenter, drop in the hops, and let the beer flush the headspace by changing the spunding valve to a lower setting. Assuming you can work quickly.

Well-cared for barley malt should last a couple years (uncrushed) without noticeable changes, in my experience. Hop aroma tends to stick around well, too, so long as it's kept cold, sealed, and away from light. Alpha acids drop something like 10% per year, but I wouldn't rely on them for...

Does it taste 75 IBU? The statistics are numbers; it's the taste that counts. If I had a really aggressively hoppy American Pale Ale, I'd call it a Session IPA.

The big confounding factor, insofar as tracing a lineage is concerned, seems to be that essentially all breweries used multistrains up until shockingly recently, while yeast banks have been using single strains for virtually the entirety of their existence.

I'm going to try some of these, boiled some tea with them and it worked great, nothing came off the mesh: https://www.amazon.com/gp/product/B07WZW1LG4/ref=ppx_yo_dt_b_asin_title_o02_s01?ie=UTF8&th=1

Got it done w/ instructions from Crankandstein. No problem. Here are the official instructions, for you future forum searchers: 2S: This mill is designed with a gap that can be changed from or reset to the factory setting of .045” by rotating the idler roller’s eccentric bushings in the...

Hmm, not sure about removing these bearings. They're in there pretty good. It's already at 0.039 according to my feeler gauge.

Hey All, Just got an unused Crankandstein 2 roller and am cleaning it up. Was hoping to adjust the gap, but have no idea how. I get the impression you're supposed to manually rotate the bearings or remove them and turn them that way, but I don't want to go pounding on it without knowing what...

I would dry hop with 1 ounce of some noble variety. A few days is plenty of time. The results will be good, the process is easy, and it'll give you a repeatable benchmark for future batches.

Problem is, fermentation is exothermic. The yeast actually generate heat the more excited they get. So in 70F ambient, they're hitting like 76F in the center of the fermenter. Which makes them go even more crazy. Yeast go and have a regular ol' orgy at that kind of temp. Yeah, that'll drive...

Looks like a forming pellicle to me.

Cool plan. Use a very simple recipe - back in the day they did not have a huge variety of malts. Base malt plus a pound or two of "toasted" malt like Amber malt. Use, like, Yakima Magnum or Warrior or Super Galena for bittering. Something super neutral. Then do the old Dogfish Head trick of...

Everything but the Soriachi Ace. Bitter with the Chinook and some of your older Cascade, use the rest of the cascade at 10 mins to go, then dry hop with the Willamette and Amarillo. Soriachi Ace is... not my favorite hop. So I am biased.

Nice job, dude. Irish Red is not an easy style to win with. Did you post the recipe?

Open fermentation is an option. Take off the lid and put a big ol' layer of aluminum foil over it. Don't drop anything in. Spray sanitize first. Loosely close it around the sides of the bucket. In a day or two, place the lid and airlock back on. Only take a minute or two.

It's cool, mang. RDWHAHB. Sorry I couldn't help sooner. As far as I know, this beer will win an NHC gold as-is!

That's a fine recipe. My personal preference? I'd drop the flaked barley and crystal malts. Switch out the flaked oats for Simpson's Golden Naked Oats, increase to compensate for dropping the flaked barley. Use a *slightly* lower attenuating yeast. If you have the capability, consider using...

Don't move the keg an inch. Don't even rock it. If it's cold and ready to serve, after sitting a few days you can pull a couple of pints of murky stuff and it will get clearer and clearer as you go. If you move the keg, you have to start all over again. The disadvantage of not filtering.

Blueberries have serious bugs on their exterior. They can cause lacto infections all day long, and they will ferment. Consider juicing them and using a vodka tincture. If you're bottle conditioning, you have to adjust the recipe for the dryness you'll get from them fermenting. A good way...

Prepare a new batch of sanitized liquid. Remove the tube from the old liquid. Press on the lid of your fermenter a couple times to ventilate and verify you have no clogs. Place the tube end in the new batch of liquid. Then drink beer and pat yourself on the back, you've earned it! Edit...