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In a pretty non-serious way I gave this a try. It didn't work very well because the filter paper allowed water to flow out too quickly. If you steeped the hops first, and then poured them into the filter it would probably work better, but I haven't tried that yet. My next IPA for sure!

I think that a packet of properly rehydrated US-05 might serve the same purpose and be cheaper than adding the liquid version. It will certainly help with attenuation if the yeast are suffering ill effects.

American 2 row. I love MO, pils, Vienna, etc, but I love my pale ales (including ipas). Seems easier to replicate more malt flavor by adding specialty malt than to try to replicate 2row for pale ales.

With all due respect, and keeping in mind that I would love to purchase stuff from you because you are in TX: baloney. Your faucets are five dollars more per faucet, you don't even sell elbow shanks seperately, much less stainless ones, nor do you have stainless dual faucet towers (and I...

http://acumetalfab.com/products1.html I have a 3" draft arm with three taps, and a friend has a 4" with four taps, and these stainless towers are far far better than the standard towers. I suggest getting it taller than standard for filling larger containers. Then all you need is the...

I haven't, but it is a great idea! I think I'll bring mine home and give it a go for an IIPA soon. I'll report back if I remember:mug:

Ok, I have found a problem with my setup. I finally got a sight glass for my keggle, and I have found that even with zero loss in my setup for the mash tun, etc., that I end up with 7 gallons preboil when I am calculated to end up with 6.515 gal before the boil. Is there any way you can add a...

The middle column is your batch, the left and right are min and max of the BJCP style guideline for the beer you are targeting.

I'd say this is a prime example of the beer needing some more time on the yeast. I would just let it continue for a few weeks and then cold crash again when the beer has cleared some on it's own.

Just double tap the space bar.

I just ordered similarly. I already have a pound of: Styrian Goldings, Czech Saaz, and Saphir. I ordered, a few days ago, a pound each of: Centennial, Cascade, Galena and Willamette. I use quart mason jars and pull a vacuum on them with the foodsaver sealer. I use a brake line bleeder to...

Thanks, I'll find it!

I am using WLP099 for the ferment, would you add another yeast in at the beginning like many of these other super high gravity brews?

Thanks for the help guys, I will give those all a read. Already I am thinking dextrose instead of cane sugar?

I am looking to make a huge beer. I am assuming most will tell me that it is impossible, but I think with enough yeast nutrients and a large enough starter, coupled with multi-day aeration and sugar additions, that I should be able to come close to my target 23% abv. The wort without the...

Also, can we donate money to help with the program? If I was a programmer, I would definitely help out, but I am a scientist and businessman, no coding for me!

I downloaded brewsmith to try out and compare with Brewtarget. Well, brewsmith is more fleshed out, but Brewtarget is a better design. Just a few more additions and it will be on par with brewsmith, and then a bit more and it will be definitely better. The only problem I have had with it is...

I have a similar problem. The program recalculates the specific heat of my mash tun, falsely. Seems there is a problem with the program there? Hope this helps!

Good point, but I read that the banana esters don't really go away with time, so I am not sure that waiting will help, therefore I decided to get rid of it at the party so I can free the keg for better beer. Bad idea? Will it get better with time even though it is pretty estery?

Hey Ya'll, I have a quick question. I fermented my Belgian Dubbel (comparatively light grain bill though) at too high a temperature after reading through a bunch of threads (Wyeast 1762). My beer is quite estery on day 13, and I let it get up to 75-76 F a few days into the fermentation when...