Recent content by 4traindays

Not a big deal if I gotta use an extra pot to heat up the water, just curious if I could even out the water to make life a bit easier.

Brewing 12 gallons of IPA. 35 lb grain bill.

Brewing beer soon, recipe calls for 11.25 gallons mash in water and then 8.75 sparge water. Could I just do 10 gallons for each? My mash water pot only holds 10 gallons. Any negative consequences doing it this way? Thanks!

Any particular belgian yeast you'd recommend?

Would that be as easy as just using the two different yeasts? Could I just follow an Am ipa recipe and use a belgian yeast on half? If so, that's all I need to know! Thanks.

I am planning on doing my first 10 gallon batch this weekend, I'm interested to see if anyone has any great recipes in which I split the 10 gallons into 2 5 gallon carboys and use different yeasts, hops, etc in each carboy. Im thinking about doing an American style IPA. Any suggestions are...

Thabks for the input, might use done simcoe as an additional 60 min addition to bump up the Ibu's. This looks like a recipe that I'd like to give a shot. I'll let you know how it turns out. Thanks again!

That looks great! Thanks for the help.

id like to put together, or find an IPA recipe using simcoe, cascade, and citra as my primary hops. Does anyone have any suggestions as to how to construct my hops schedule? I brew all grain, 6 gallon batches. Also any assistance with a grain bill would be greatly apppreciated. thanks as...

Thanks for the advice, took another reading this morning, still at 1.030. What are my options? I'd really like to try to get the last couple points outta this beer. Should I repitch some yeast to see if that helps? I've tried bringing up the temp and rousing the yeast, no luck. I've read that...

So, I went ahead and purchased the mr malty yeast app. When I enter my numbers it's telling me that I need 277 billion cells. Also I see that I need 1 vial in 4.25 liters, is that meaning I need to make a 4.25 liter starter with one vial of yeast in order to get to the 277 billion cells needed...

Mashed at 155 for 70 min. I use a hydrometer for me readings. 5.5 gallon batch size. So, should I grab another 001 and throw the whole thing in? Thanks!

I brewed a dbl chocolate coffee stout last week, made a 1.5 l starter, and have had temp right at 71 degrees the entire time. OG was at 1.070, after 6 days I'm still sitting at 1.030 and holding. I had a vigorous initial fermentation, but things seemed to have just stopped! What are my options...

I recently purchased some white labs yeast nutrient. My question is do I add this to my starter, or do I add to the boil? Thanks for the help

Thanks so much for the replies. What malts would you recommend I use to replace some of the chocolate malt? And how much?