Recent content by Bsfmaximus

Awesome, thank you! Exactly what I was looking for.

Thanks, Red. I meant to ask about cold crashing. My last IPA I only cold crashed for a day then kegged. Do you keg or bottle? Will a longer cold crash better condition and clear my beer? You were talking solely about secondary fermentation timing? I'm curious since I am doing secondary and...

I would love some specific advice for fermenting. I research and as with everything, there are a dozens of opinions. I thought I'd throw out there what I am doing and get some opinions. Are there any general rules that brewers follow for primary/secondary/dry hopping schedules for IPA/DIPA...

Uhhhhhhh

Thank you both. I feel a lot better! Was pretty bummed when I realized what I had done.

Bought a pound of citra and half pound of Equinox frozen pellets yesterday. In the mix of everything I left my hops in the car. They were in the car from noon yesterday to noon today. It's a moderate summer thus far in Ohio. Should I chalk these up as a loss or am I ok?

Do you rehydrate with water or wort? Or water then add wort before pitching?

I used two packs of wyeast 1056. Activated for a few hours before pitching. Are you suggesting using dry yeast without a starter is an option? I don't have a stir plate yet. I was thinking of using US-05 next time I made this.

I'm forever anticipating a "you did what?!?" response... if you have that reaction, please let me have it. How else am I going to get better! Keep in mind I intended to go big in my maiden brew and attempted a DIPA smash using 17 pounds of american two row. Here it goes... After mashing...

Ha!!

Got it! That makes sense and is much appreciated. Just to bounce my yeast story off of you for any welcome input.... For my five gallon brew that started at 1.08, I used two wyeast 1056 pouches (I pitched two because didn't use a starter). I fermented pretty regularly around 65 degrees, but...

I am new to this hobby so please bear with me. My understanding was that yeast would settle out and come out at the beginning of my keg. I was told to pour off a cup or so before drinking to purge the yeast. It made sense since the tap is pulling from the bottom of the keg. My worry then came...

Don't mind my christmas cup. Keeping it classy.

Here it is right after my pour. I should have taken more photos but I am leaning toward black, not dark brown. It looks lighter here because the co2 hasn't settled out yet. Related or not - I noticed the interior of my keg has a tiny rust spot... is that problematic or could be the culprit?

Update - I am still alive today.