Recent content by codytx

I would like to brew a 10-gallon batch and split it between 2 fermenters with different yeasts so I can start learning to distinguish the different taste for each strain and taste throughout. Does any have any good ideas on an experiment that would highlight this the best. I'm very new to...

I'm incredibly new at this so take anything I say with a grain of salt but... For the first time 2 days ago I used the IC to get to 165 inside the kettle, then went straight into fermenter. I only started the whirlpool after it hit 165. This is the first time I saw what I assume some call...

I brew inside my mancave/home office but that is a good point. there could be a fly or two roaming around for sure

Thanks !! Having someone to just bounce newbie questions is so helpful in the early stages.

Do you see any reason why this approach would cause issues? from reading a bunch of threads, this seems like what I may try today until I set up an ice bath situation. I also don't have a stainless steel whirlpool arm Use counter chiller to cool temp to below 170 with the lid on in the kettle...

I'm on city water - Groundwater was a typo but wells are not allowed in our neighborhood (Huffman). I do know a few people who've got them installed in the cloak of the night.

I'm thinking I may need to supplement with some sort of ice bath to help. Groundwater here is about 83 right now, so I think I need to supplement it with something. I'll probably get a plate chiller though but that still isn't going to get me below 80 from June-September in TX

Very new to brewing (4 total batches, 2 all-grain). I have the Grainfather G40 with a conical fermenter w/ a gylcol chiller. I have a few questions I can't seem to find a good answer to.. What I've been doing is after the boil, waiting about 10-15m for the wort to cool a few degrees passively...

Update: Beer turned out pretty decent. For my first one, I am more than thrilled. It's drinkable and while its not the best blonde I've ever had, it is not the worse. Friends liked it and even my dad (craft beer hater) drank a few. Thanks for everyone's help! I have 2 more currently...

Thanks. One thing that your post did clear up for me was what exactly was "1 point". My Tilt device shows 4 decimal places, so I wasn't positive if 1.0132 to 1.0142 was 1 point, or 10 points. Now that I think more on it, that level of precision could be making me more confused on if things are...

ok great! this is very helpful.

I've read (well I've read a lot of things) that some people add more yeast? Is that worth it at this stage? I don't have the exact same yeast but I do have some kveik ale yeast available.

Thanks. I need to do a better job measuring on Day 1 but it's reassuring to hear that its not too far off. One thing I've had a hard time understanding is how much off is really too off to have something approaching drinkable.

Thanks! I'm going to cold crash for a few days and then keg. But, I may bottle 12 or so as well just to learn that process too.

Brewed my first every beer, partial LME, grain. Using a G40 system. It is a blonde ale using US West Coast M44 Yeast. I didn't have a tiltometer in it for Day 1, but on Day 2 it read 1.0528. Because of my ignorance (and just some mistakes), I ended up fermenting 2 days at 65F and then 4 days...