Recent content by crispylopez

I recently brewed a Schwartzbier using WLP029 German Ale/Kolsch yeast w/ a cool (58º) fermentation temp, per a post I read awhile back on Brulosophy. I actually did it once earlier this year for a Helles with great success — medalled twice w/ it, including a gold. I want to reuse the yeast cake...

Niko is usually my go-to for hops by the lb. For nearly a week now the site shows as "down for maintenance"...but nobody does site maintenance for that long. Anyone know what's up?

I'm brewing a rye saison in the next couple weeks and had planned to pitch my "house saison blend" (3rd generation culture of White Labs Belgian Saison + Dupont yeast harvested from a few bottles), along w/ a 2nd gen harvest of Brett Brux and Trios. It occurred to me to split my wort and pitch...

I thought it would have a nice, fruity hop character that'd play nice w/ the wheat. And I figured the honey malt would make a nice addition (inspired as I enjoyed a Hopslam the other day). Think I want to go w/ that and split the FWH to include some Warrior as a 60min addition, just so it has...

Yeah, I've actually been looking into ways to control temp without taking up too much space in the back of my pantry, where my brews usually ferment. If so, I'd definitely like to ferment lower. Why do you advise against FWH? I know it's supposed to round out more and drop some of the...

I'm also considering as an alternative to the grain bill swapping out that lb of C60 for 12oz Honey Malt and 4oz C120. If so, think I might want to move some portion of the Warrior from FWH to a 60min addition, just to add a little bit of sharpness to the hop profile, since this grain bill would...

I've been kicking around ideas for a nice quaffable wheat IPA to enjoy as the weather warms and recently had a killer IPA using mainly Citra and some Galaxy (J. Wakefield's Hop For Teacher). So I thought, why not go that route? Give me your opinion on this recipe: OG: 1.059 FG: 1.013 ABV...

Yooper, I didn't cool my preboil sample, so that may be off for sure. Still, my OG I get right before pitching yeast, so that was at 70F. Doug, I actually have marked my paddle to the volume in the kettle, but I realize now I was also measuring by marking in the cooler too...can't have helped...

Hmm. Either one is possible. My method for measuring volume is so spotty at this point. I'll need to prioritize a better kettle w/ markings whenever I can do it. And I suppose the scale where we weighed could be off too. I also put the recipe together going off 70% efficiency. I know it takes...

Thanks, btw

I plugged the numbers into the BrewersFriend and HomeBrewing online calculators. All they ask for is wort collected, gravity and grain bill.

I know. Unfortunately, I didn't get an exact measurement of what went into the kettle because the pot doesn't them. I've got notches I made every .5 gal on my paddle when submerged in my kettle. Of the 4 gal that went into the tun (1.3 gal strike + 2.7 gal sparge listed above), under 4 went...

Yeah, I know that it's not technically possible. That's my problem. The preboil is the 1.040 (1.038, adjusted for temp). And the OG/postboil SG was 1.084. I added DME and dextrose just before the start of the boil, after taking my preboil reading. I was w/ them when they weighed my grain at...

Btw, 154F is a typo. Strike water was 158, and dropped to 148 w/ the grain in the tun (I wanted to mash low to help get it dry...which now I'm hoping more than ever).

I recently moved into all-grain and upgraded my system by building a 10-gal cooler tun. Last night I took it for my first spin around the block and got a crazy high efficiency (128??), resulting in a MUCH higher anticipated ABV than I'd planned. I've got my big fermenters tied up, so thought...