Search results

Has anyone experienced a significant loss in flavor/aroma from this? The concept makes sense that you would lose some character during crashing with gelatin (yeast binding to hop oils and dropping out). On the other hand, maybe you get a more refined hop character (less harsh/vegetal and hop...

i have had the same kettle for about 3 years. always took care of it by scrubbing with the green/yellow scotch brite pads. i typically apply bar keepers friend every 3-4 or so batches when scrubbing. noticed a discoloration of a "rainbow effect" on the kettle this last time. never seen this...

brewed an imperial coffee porter. 5 gallon batch, i added 5oz of coarse crush coffee straight to primary post fermentation for 5 days. kegged up and tasted after a few days and its way too much coffee. very bitter/astringent. the beer literally tastes like a cup of black coffee. is it screwed or...

building with distilled im trying to get to 300 ppm of sulfate for an IPA. i notice when i get above adding 10 grams of gypsum it will not let me decimal any numbers (ex. 12.2). so, im at 12 grams which gives me 295 ppm of sulfate. close, but im guessing i need about 12.2 to get to 300 ppm. not...

what are your thoughts with the end result using RO or distilled essentially following the primer for imperial stout? calculated this via brewers friend and my pH falls to about 5.3. seems low. i was thinking of just using my municipal (treated with campden and around 100 alkalinity)for the mash...

going to attach a 4-way manifold in my fridge for kegs. just wondering if its typically ok to drill anywhere (since im not drilling completely through the fridge) to attach this?

just switched from a cooler w/ braid to stainless MLT w/ bazooka screen. doing vorlauf on the new MLT i noticed a lot more material leaking through the bazooka vs the braid. i ran about 6 pitchers till it cleared. still, it was much more hazy than i am use too with the cooler/braid. while there...

how do you guys rinse equipment that has been used (fermenter, mash tun)? i keep reading/hearing that you should not rinse your equipment with chlorinated (tap) water, due to possible off flavor of plastic or medicinal. how am i suppose to clean it? i already use distilled w/ minerals for...

using to adjust ph. should i add it to my strike water (cold) when i add minerals or add it to strike water right before mash in (warm)?

i have been attempting to dial in water and ph via brewers friend. i typically target around 5.4 using around 2% acid malt for lighter beers. on my last IIPA i noticed a small amount of tartness. not sour or overbearing to flavor, but a distinct twang. i used rahr 2row, from what i have read...

in the process of setting up a 3 tap keezer/fridge with a 4-way manifold. the reason for the 4-way is to have a spare gas line to use for my blichmann beer gun. the gun will only be used for filling for competitions and not hooked up 100% of the time. my question, is there potential risk for a...

was using RO for awhile, but i really cant trust the water machine after reading about peoples results after sending off samples to ward labs. did a batch with distilled with added calcium chloride and gypsum calculated each to about 100 ppm. also added about 2% acidulated malt for ph via...

just purchased a 10 gallon stainless mash tun kettle that had serious leak issue. returned it to the supplier and now looking for something else. preferably welded, but open to weldless if it has proven success. just doing 5 gallon batches, so only a 10 gallon tun is really needed. not...

brewing on sunday. i typically make a starter 18-24 hours before and pitch at high krausen. i will not have time to make a starter saturday night this week. i do not use a stir plate, just intermittent shaking/swirling. what would be the best option or advice? a. make starter friday night...

decided to ditch the cooler and upgrade to stainless. is a 15 too big for 5 gallon batches? i will be attempting to insulate and not running heat in anyway. just wondering if a 15 will lose too much heat with the dead space, maybe a 10 is the way to go? I never plan on maxing out more than 22lbs...

when i first started with ro/distilled water i assumed i would be able to keep my mash/sparge ph in check with simple additions of calcium chloride and sulfate. now when i add my numbers from recipe into the EZ water calculator it looks like a cant get below 5.6 unless i add acidulated malt or...

spilled some tap water into a RO water yeast starter. probably about 3 shots worth spilled into a 2L starter when chilled prior to pitching. the water is drinkable, just probably high in chlorine and alkalinity. any worries about this? i doubt infection, more worried about the small amount...

just bought the gun. i bottled a bunch of beers for nhc using the gun yesterday. tried one bottled extra today and something just doesnt seem right. almost a metallic copper astringency. i sanitized properly and did everything as normal. im pretty disappointed and ready to go back to my cheap...

just cracked a new bag for brew day and thought it smelled "off". reminded me of summit with a blend of simcoe/apollo or something alike. lots of onion, garlic, real catty, etc. decided to open some citra i had left from 2012 to do a comparison and it was the normal juicy tropical citra that i...

recently brewed an imperial red with OG 1.077. at about 3 weeks in keg ive noticed some alcohol flavors, but only really in the throat/chest. the flavor tastes great still, so it doesnt seem like hot fussels or phenols. still, the alcohol flavor kinda detracts from the good flavors at times. i...