Search results

I've done a pineapple coconut IPA a few times now. I used about 2.5 lbs of coconut for a 5 gallon batch added around 9 days after fermentation starts and left for about a week. The coconut came through clear without being overpowering.

I poured my strike water in my Igloo cooler and hot water started pouring out all over the floor. Realized that I forgot to close the spigot.

Just as an FYI, you can't get a diacetyl "infection" as it isn't a living microbe. It is a by-product of yeast production. You need time and possibly higher temperature to get rid of it. English yeasts tend to be strong producers of it.

IMO, there are two reason I continue to take gravity. OG to ensure you don't have a process problem. I found that I consistently have problems with wheat malt and am modifying my mash schedule because of it FG to make sure the beer is actually done. I've never had a problem with this yet, but...

I use my bag from BIAB to poor all the worth through into the fermenter. Make sure you sanitize it and also your hands. When making something with a lot of hops I often have to squeeze the back several times to clear it out.

I build my own speakers and do some other random woodworking like tables and shelves. My wife and I also have been doing our own pizza and pasta from scratch (dough and sauce). It's not something that I make but I also cut my own hair (not just a buzz cut) for the last 4 years and no one has...

Interesting that you got such strong oak. What kind of oak did you use? I just brewed this beer but did 4 gallons as a vanilla porter and only 1 gallon as bourbon barrel. I scaled the bourbon and oak addition back to match and at 2 weeks the oak was crazy strong but by 4 weeks it had mellowed...