Recent content by beardown2489

The popular thing to do lately is do 2 dry hops. Half at the tail end of fermentation, and another once FG has been reached.

This is pretty much exactly what I would have suggested as well.

If it turns out too dry, quick brew up another batch and mix them together. Provided it's a clean unflawed batch, this would be a good way to fix the problem

Seems like a crazy amount of hops and a in efficient use of money I also don't believe Conan is the yeast TH is using.

Has anyone used a can from treehouse to make a starter and get some of this yeast?

Holy cow that's 41 ounces of hops post flameout for a 10 gallon batch!!! Am I reading this correctly?

A home brewer and tree house fanatic I trade with has said its one of the keys to their style

Wheat flour is one of the things that I've heard treehouse is using to improve the mouthfeel

I believe so. Still no activity. I added so maltodextrin and lactose. Wondering if I added too much. It was my first time using malto. I used a pound of it. If this is way too much, should I just make another batch and mix the two to balance it out?

The original yeast was 3 packs of safale 05. I failed to aerate like I normally do because the stone went missing. The red ale was also Chico strain. Made a proper starter though. Using a standard hydrometer to measure. I pitched it onto the cake this morning. It's been 5 hours. No sign...

I had a imperial stout stall the other week. I quickly brewed up a small batch of red ale using the same yeast and tonight I'll be using the yeast below the red ale to finish the imperial stout. I don't believe I have to worry about overpitching in this scenario. The wort is down from 1.120...

Any update copper2hopper?

Well thank you very much sir!

Want to brew a traditional Pilsner. Should I be looking up water profiles for Germany and the c republic? Or should I just go with distilled water the first time around and see how it goes? Living in Chicago. Water source is Lake Michigan. Id have to request info from the city of Glen Ellyn to...

Jamil suggests pitching and fermenting the majority of the wort at 62