Search results

hop oils stick to everything including your kettle, fermenter, and yeast as well. to help bypass the yeast problem, you can crash down to 50-60 and the yeast will flocc out, then dryhop as normal. i know some brewers wont filter/fine hoppy beers because they dont want to loose those oils in...

agree with the mash low 148 for 90 min. add more sugar but do it at the end of fermentation that way the yeast doesn't waste all its energy on the simple stuff upfront. oxygenate for 90 secs and again in 12 hours if needed. i have also had luck with wlp090 getting down to 1.010 without me really...

tartness from lacto can take awhile. i would check back on it after 6 months, thats when mine usually starts to get tart. lacto also hates o2. in the past ive pitched lacto into wort at 100 for 24 hours then let it drop to pitching temps and pitch sacc. i also hear doing a lacto "starter" will...

all grain or extract? 1.012-1.015 is usually pretty acceptable depending on the style. if all grain i would ask what temp your mashing at. then i suggest checking your thermometer for accuracy. then your hydrometer/refrac. 63 is a little low for some yeasts but with no control it can easily ramp...

i would use mangos in a secondary fermentation. adding mangos in the boil can cause a pectic haze. if you use to much it can cause the beer to be tart. ive found that fermenting with mangos will also decrease the bitterness a bit so adjust for that. in my mango habanero ipa i use 3lbs of frozen...

ive been playing around with habanero's in an ipa ive been working on. this last batch i added 6 (scrapped out) in whirlpool for 30 min. added 8(scrapped out) to secondary with fruit and dryhop (5 days for peppers). its got a good peppery characteristic with very little heat imo. i will now add...

i recommend beachwood bbq. i try and go there anytime i am within a 30 min drive of the place. here are some spots in LB u can check out. http://beeradvocate.com/beerfly/list?city=Long+Beach&c_id=US&s_id=CA

i brewed an APA(1.055) for a competition on 2/12 that i thought was due on 2/29 but was due on 2/22. 3 day ferment with wlp090. 2 day dryhop. 2 day carb/fining. beer came out decent but not enough hop aroma imo. i'll have to wait and see what my papers come back as. i would go by taste. make...

just a habit i do at the end of all my fermentation's. the higher temp gives the yeast a little extra umph to help attenuate and clean up.

brewed 1/1/12. keg'd on the 1/15 and is now aging. i was surprised by the attenuation. was shooting for mid 1.020's. i might have to make another batch and mash higher to blend. just sampled and it tastes bitter, dry, astringent, sweet alcohols and a bit hot but not harsh (slightly carbonated...

controlled ferment at 67. once krausen starts to drop i usually ramp up the temp for a diacetyl rest.(+1 F everyday for 5 days then let it sit for a few til it tastes right.) no sloshing it around here, you dont want to oxygenate the beer once its fermenting in most cases.

ive used wlp090 primarily since it came out. clean, fast, and flocs out great.i made a barleywine 1.109 mashed @ 149. finished at 1.011 and flocc'd out in about 10 days. also made a X/IPA 1.060 @ 149 that finished out at 1.008. all i can think of is not enough yeast and/or oxygen, thermometer is...

+100 gal = 46,441

ive dry hopped in the keg before with horrible results. clogging everything then just sticking my autosiphon in and racking off. ive recently done it again using TASTY'S method and it came out great without any clogging. dry hop in keg(68). rouse hops with co2 via beer out post(2x day). lay keg...

above my kitchen cabinets is where my collection is displayed. i did run out of room at one point so i recycled most of them and started to collect growlers from places ive been instead. at least this way i have something i can reuse.

brewing funds have no limit in MY house but i am fairly reasonable on what i buy and how often i brew. competition season is beginning tho and ive ordered over 20lbs of hops. to me, those are very reasonable purchases. how else is one to win ninkasi without a proper stock in supplies?

taste generally improves when using gelatin to clear my beers. drops the yeast out of suspension and gives it a cleaner crisper taste imo. i use 1 gram in 1/2 cup water per 6 gal batch. "bloom" gelatin in hot water for 20 min. 160 for 15 min. cool then add to kegged cold beer. i usually force...

what temp do i want to ferment this at? i pitched my lacto starter at 95 and am planning to let it sit 48 hours. do i keep it in the 90s via fermwrap or do i let it drop to 68 over 48 hours and then pitch my yeast? also what temp do i age this at?