Search results

I'd say don't change it then! I have a brew jacket fermentation control. I guess I could theoretically use that to cool my beer down in the fermenter to 40-45 degrees and add the gelatin and then rack to keg. My only concern there is the additional exposure to oxygen when I pop the lid to add...

This could be total BS, but I wanted to avoid doing it in the fermenter because I am afraid that during the racking process, I will inevitably end up racking a small amount of settlement into the keg where there would not be any geltin to help settle it. To me, by fining in my final vessel the...

Thanks to all who have replied. @Ezemcgee I have heard on various podcasts that fining the keg is perfectly fine. The only thing you contend with is gelatin in your first couple of pours. All gelatin should settle at the bottom of the keg and will get sucked out by the dip tube. Those first one...

Hi all - I know this has been beat to death as I have searched the forum, but I wanted to see if I have this down right. I have been brewing for 3 years, but never really cared too much for clarification beyond a whirlfloc in the boil at 15 minutes to go. But, I want to see what the rage is...

Not really no. I just make it quick. I pop the lid to check the surface to ensure no infection and throw them in and close it up. No more than 20-30 seconds. Its not like I’m rousing the beer while doing it other than the splash of the pellets. Again, don’t over think it. Beer is resilient. 30...

Agree with this fella. I chuck them right in the fermenter and let them settle to the bottom and rack the beer off the hop/yeast cake to the keg then let the cold crash take care of the rest while carbing up. First pint will be a little muddy but it clears up after that. I’d rather have that...

i recently heard on the beersmith podcast that drastically reducing the temp to cold crash can negatively impact the beer because it causes the yeast to go dormant too quickly and they do not have a chance to remove diacetyl and other clean up towards the end fermentation. Cold crashing, as...

Agree with the others. The lower the mash temp the more attenuative the wort the dryer the beer. Try bumping up that mash temp next time. You can go up to 156 degrees for heavier body.

Nice! I did biermunchers centennial blonde a while back as I was switching from all grain to partial mash and I was getting used to the effect of 1 pound of DME on gravity and I put one too many pounds in there and ended up with a 7% golden blonde. It definitely left some alcohol taste as it...

I agree with the others. An IPA with no dry hop is a bit questionable right off the rip. Personally, if I saw an IPA recipe in whatever publication with no dry hop I would have skipped right over it. Not being pointed or anything just giving you my perspective. My house IPA is a juicy. I dry...

I recently went from all grain to partial mash. I have done all three but I think partial mash is the one I enjoy most. All grain is a lot of work and some heavy lifting for BIAB. I do not know that I will ever do all extract.

My house IPA used Simcoe as bittering and I start adding citra at 20, cascade at 10 and citra and flame out. Then dry hop with citra. Makes for a juicy combo.

“Are you too good to drink real beer? (As the sip their bud light)” “Is that legal?” “Are you an alcoholic?”

If it’s carbed and tastes good then drink it! It ain’t a beauty contest. In all seriousness I agree with the fella above. It hasn’t had enough time to settle out. Its a combination of chill haze and Co2 absorption which is part of the chill haze. I have brewed this many times and typically...

My brew jacket came in last week! It is currently controlling a golden blonde ale at a perfect 67 degrees. I love the thing so far and it seems to be doing extremely well. I am very excited to taste the beer under a controlled fermentation.

Add about about 8 oz of carafoam for head retention. With that amount of hops your beer will need help in that area if you like to have a little foam on the top. Otherwise looks great!

I just moved to an apartment from a townhouse. I started doing partial mashes. I have an electric glass top stove (worst thing ever). In the town house I did full volume 5 gallon BIAB with a 13 gallon kettle. I can’t do that anymore. So I scaled things down. Thought “how can I do a boil in a 5...

Just an update this worked just fine. Beer has been saved! Tastes really fresh now! Love it!

Trust me I wanted to close it but my curiosity in the nucleantion sites and their effect on the carbination was too much to overcome! At least I know now! :)

Well that was easy. I carefully lowered the bag in and had little to no foam. I waited about 30 seconds to ensure but didnt want to let anymore oxygen in. Ill report back on flavor tonight.