Search results

I'm currently fermenting a "salted New England IPA" for a style-of-the-month competition, and got myself in a tricky situation. On brew day, I added 2g gypsum and 6g calcium chloride to my mash, after reading that New England IPAs have a high chloride level. This gave me approximately 130 ppm...

I kegged up a beer about a month ago with a tank of CO2 which started at 950psi and slowly dropped to 900psi as the beer carbonated. It stayed right around the 900psi mark for a few weeks, over which time I poured several beers, but when I came back from a five-day holiday vacation it was...

After a 6-week primary with WLP530 that took my beer from 1.058 to 1.007, I racked to secondary and added 3 tbsp of yeast slurry that I had built up from Russian River Damnation dregs. I was prepared for a few months of little observable fermentation, which is what has generally happened when I...

I've heard about good results from letting flameout hop additions steep at 180F, but that lacks one advantage of dry hopping, namely avoiding the scrubbing action of the yeast. Which raises the question -- why not try a 180F hop steep after fermentation? This is basically pasteurization with a...

Hey all, I started a lambic on Sunday with Wyeast 1214 (going to pitch bugs in a couple of weeks), and was lax on the temperature control because I figured it wasn't as necessary for a lambic. I pitched at 64F, but sure enough it was up at 73F after a day and 78F after 1.5 days. I got out the...

Sorry for another foam-related thread, but... I've been having foam problems, with a keg @ 40F and 10psi. I had been using 5ft of 3/16 inch tubing and a picnic faucet at keg level, but after reading some advice here I just hooked up 8ft of 3/16 inch tubing instead. By all measurements, this...

I've been gently rousing my beer in secondary while dry hopping, which causes a bit of CO2 to bubble out of solution. This got me thinking about the following hypothetical scenario: Say I have my beer in secondary - assume it's completely done fermenting and has stopped bubbling (maybe it's...

Has anyone else in the Midwest tried Half Acre's Daily Cutter PA? Haven't seen any attempts to clone it, but I love this stuff and would be interesting in making something close. Thought maybe someone has attempted this already... I'm assuming it has the usual suspects...

I'm drafting up an American barleywine recipe and am aiming for some woody/earthy/piney flavors and aromas. I was thinking of using the same blend of hops across each addition, a la DFH90. So: --2 parts Simcoe + 1 part Centennial + 1 part Chinook at 90min --ditto at either 20min or FWH...

I'm not sure if I've ever tasted the effects of oxidation, so while bottling my last batch I took the final bottle that came out, which was only half filled, and shook it for about a minute after capping it. (I know, it was a great sacrifice to ask of that brave bottle, but he was full of dry...