Search results

another st. louisian here ive got second year centennials they went nuts a few weeks ago. i trimmed them all back a few days after that last freeze we had. i plan on training 3 bines per plant if and when they come back(they are acting pretty sluggish). hopefully the rain thats coming the next...

Why not try a session ipa 5%ish C40, a little carapils, the rest 2-row or MO. OG of 1.045ish and around 45IBU. I've had good luck with similar recipe but instead of C40 I use C10 and sub carapils with wheat. 20ibu bittering charge and the rest flavor and aroma additions and a pretty healthy hop...

I usually soak the zest in vodka if it's a very small amount I'll add both zest and vodka. If it's a large amount I'll strain out most of the vodka. If you are using both zest and fruit just pasteurize it on the stove with a little water.

I've got four first year Centennials growing very well. I picked off a cone or two for a friend to smell. The cones unmolested smelled very oniony similar to CTZ. But after doing the "Jim Koch" rub they were much more centennial like. Is that normal for most fresh hops or just this variety?

I second yooper I've gotten lots of peach like esters at 05's low end. I guess it's possible they mistook those peach esters for Belgian characteristics. If you post your recipe that might help us pinpoint your issue. Cheers

I have the oxygen kit from morebeer where the stone is attached to the hose with a flare fitting. After I'm done using it I keep it in a jar with isopropyl between uses. That works well for me.

I've got 4 new centennial in a raised bed in STL and they range from 12 feet to 4 feet. As long as they look healthy I wouldn't be concerned. They are spending most of the time developing roots. If I get one decent cone this I'll be happy. The other obvious question would be how is the...

Ive had 10gal fermenting for a 1.5 weeks now. I pitched at 70 and ramped up to "88" Great Scott!:drunk: with an aquarium heater. Each fermenter seems to be chugging along. hopefully with the combination of injected oxygen, a starter, and nice warm temps 3724 will attenuate without many hiccups...

If you follow the recipe and trust your system/ iBrewmaster(which I love) and you believe 1.082 sounds legit. Then I would rehydrate 2 packs. I would switch over to two packs in the 1.060-1.065 range or above. If you want a more accurate number try Mr.Malty. If you pitch 2 packs of 05 you might...

Try giving the FV a little swirl to get some more yeast back in suspension. Obliviously don't shake it enough to make it splash. That has helped me in the past with 3724. I've used 3944 a ton, it slows to a crawl sometimes but always finishes.

Sorry I meant short. I have everything set the same as the settings I have in the iBrewmaster app. Later this week I'm going double check my mashtun dead space but I highly doubt that it would be the culprit

So I have been using iBrewmaster for a while now. I used it to dial in my system and when I use water volumes for mashing, sparging, and preboil everything goes very smoothly. So smoothly that I hit all of my gravity numbers on the nose. I recently purchased a new laptop and decided to buy...

Exactly they didn't have to do anything they had every right to tell me I'm SOL. But they didn't and now they have a customer for life and free advertisement because I will always recommend their products from now on. When I graduate I will buy my self a Top Tier system as a graduation present.

Update: sent them pictures of the crack that developed/ing. Dan in CS emailed me this morning say that there was an issue with the flow of molten metal into the mold. They are sending me a new casting of the burner. Even with the issue I had I will continue to recommend this burner. I couldn't...

That's what I meant. I contacted Blichmann they want me to email some pics of the issue to them. We'll see what happens. I don't mind paying for a new burner but buying a whole new setup is overkill for such an easy fix.

I have a blichmann ive had it for just over 2 years. i brew a ten gallon batch at least once a momth. On my last brew day I noticed a crack has formed on the top of the burner in between the tips where gas can escape. I know it's not under warranty and I doubt Blichmann would do anything about...

Tell us more about your yeast was it dry yeast? If so did you direct pitch or rehydrate? Was white labs or wyeast? Did you direct pitch or did you make a starter? Also what temp are you fermenting at?

Haha this ^

I've brewed a few blood orange beers Hefeweizen's and wits. After heating up the fruit to kill off any bugs I just toss them in. Once I forgot about a batch it had fruit in the primary for 2.75 months!!! Turned out to be one hell of a beer with no ill effects/flavors

Done