Recent content by curnes

School Counselor

Hi Guys, I appreciate all your thoughtful comments. Our grain 45 LB two-row and 3 LB crystal 40. We are fermenting in 15 gallon stainless kegs. These are the small barrels that sit on their sides with the bung in the middle of the keg. It is pretty much impossible to get the caked yeast...

We pitched about 3 gallons of yeast starter into 16 gallons of IPA with a starting gravity of 1.070 today. Looking forward to a lower finishing, maybe 1.012(?) We used WPL007 yeast and I am concerned that it will cake up and we won't be able to use the yeast again. Any experience with this?

Hi Guys, Thanks for all your great responses. I have been on vacation in New Mexico for the past week so ignoring the forum. We are all grain brewers and I have really been trying to convince my partners to lower our mash temps, with some success as of late. It looks like what we need to do...

I brew high gravity ales-IPA mostly (I am a North westerner after all). Starting gravity is about 1.060-1.070 and I brew 15 gallons at a time with a couple of friends. Our fermentation always stops at about 1.020 and our beer is pretty good. We would like to ferment down a little lower, to...

We have a stone and O2 tank and a 15 gallon stainless barrel we use for a fermentation tank. We generally make pretty high gravity beers like IPA, imperial IPA, imperial stout, usually in the OG area of 1.065-1.080. Does any one know what the best method of oxygenation might be. How long, how...

Hi, My friends and I brew all grain beer in 15 gallon batches. We have been making ales that have original gravity usually around 1.060 and ferment down to a final gravity of between 1.020 and 1.025. We usually pitch about 1/2gallon of yeast starter. Our results have been pretty consistent...

Sorry for the confusion. Will be brewing again this weekend and will be adding bittering hops to that batch. I have an additional question. I want to check the conversion rate of our mash process. I understand I can pull out some of the liquid from the mash tun, and drop a couple of drops...

Put in the Amarillo, waited about a week and it came out really good. Could stand to be a tad bit more bitter (will put in an oz. or two more of bittering hops) and will put in a bit more in the keg for for more citrus. But, I think I am on track. Thanks for all the input guys. Still cold and...

Thanks, I like that. I was thinking of 2oz Amarillo for a week in the corny. Sound reasonable?

Thanks for all the responses. You guys are great. I am not opposed to dry hopping, it is just that we rack from our conical fermenter into a 15 gallon keg for the secondary. I think it would be very difficult to get the hops back out of the fermenter when we go to keg the beer. I was...

I'm an Oregon Hop head who happens to really like the citrus finish in my IPA's. Problem is, I find this flavor in the pubs around Portland, but cannot seem to get it in my beers. I brew with a couple of friends and we make 15 gallons all grain ale at a time. For several reasons, we do not...