Recent content by brtisbuck

Simcoe is best utilized for flavor/aroma rather than bitter IMO. The earlier you add them the more bitter and less flavor/aroma. Hops added around the 20 minute mark will contribute some flavor and bitterness with little aroma. Hops added at the 5 minute or later mark will add some flavor and...

It is nearly impossible to completely mix the top off water once in the fermenter. No worries, the yeasties will most definitely take care of that for you when they get going. You also want to check the calibration of your hydrometer as well as take into consideration the temperature of your...

Extract, especially as you increase in color, already has specialty grains in it. It would be closer to a smash if you used say only extra light extract, but then if you add crystal it no longer is even close to single malt. For instance, NB's Pilsen LME is pilsner malt and carapils. By...

Just drop 'em , it will be fine. The effects of dry hopping subside over time. That is to say the hoppy aroma will mellow out in time. It should have no immediate effect on flavor or aroma (albeit clearer), but may allow for the aroma to mellow sooner after it is in the bottle. Unless you...

Wouldn't expansion and contraction occur with a temp swing? If his system started at room temp with the reg set at 12 it may change a bit once everything has gone from 70 degrees to 40. I experienced the same thing when I set up my system. Co2 cylinder and all went from room temp to 37. Once...

I've not tried bottling off of a keg with my racking cane, but I have taken myself a growler full or two to a byob party.:p But yes you are correct about the more than 10 days. If given the same amount of time more and the same results re-priming may be needed.

This past spring/summer I built myself a keezer and now keg my beer so it carbs the same everytime.;) I still bottle the occasional batch when it needs to travel or be given as gifts.

Most kit instructions (say from Northern Brewer) call for 2/3 cup of priming sugar dissolved in 16oz of water. I typically use 4oz of priming sugar in 2 cups of water, heated to put the sugar into solution then cooled to room temp. I then add some to the bottom of my bottling bucket and rack...

As stated - warm them to 70-72 and try again in a week or so. One question I have it what was your process for adding the priming sugar? Did you dissolve it into 2 cups of water and mix it completely into your brew?

I used Wyeast 1056 for mine. I pitched lower than I normally do, say about 70 where I normally pitch at about 78/80. I keep temps 64-65 with an ambient temp of about 62. It started slow and at 24 hours I had about 1.25" of krausen. At 48 hrs it was just entering my airlock, and at at 5 days...

How quickly were you able to cool your wort to pitching temps? If you were able to do it efficiently then you should be fine as long as you give it a fair amount of time in the fermenter. I rarely bother with a secondary unless adding fruit. I would go 3 weeks in primary, then add your dry...

You won't get an unexpected amount of bitterness. It is old thinking about hops utilization and gravity, but since has been dis-proven (about 2008 or so). the impact on bitterness will be minimal.

I just brewed this almost exact recipe, not the kit as it was cheaper to buy the ingredients elsewhere. Yooper is right, just keep the hops the same and do the late addition. I found it easiest because of how my LME was packaged to add 3lbs to start. On a side note, I typically use a 6.5...

Any extract liquid or dry can be prone to caramelization during extended boil period. Search about late extract addition. I typically withhold about 70% of my extract until after the last 15 minutes. You do however want to get your LME from a high volume supplier for freshness reasons. It...

I agree with sweed. Get yourself another high alpha acid hop like chinook or magnum for the 60 minute bittering addition and save the citra and simcoe late additions for flavor and aroma.