Recent content by cylered16

Hey everyone, I just siphoned off my IPA from my secondary into my keg yesterday. I dry hopped the IPA with 4 ounces of pellet hops and had about 1-1.5" of dry-hopping trub at the bottom. While siphoning I noticed there were still little pieces of hop floating around. I know next time...

Hey everyone, I just bottled my pilsner (3 weeks primary, 8 weeks secondary, 1 week in keg)yesterday. I force carbed my beer at about 45degF for 10 days at 28 PSI. I know that seems like overkill, but I've had past issues with carbonation, which occured again yesterday. Here was how I did...

To cut back on the chill haze without any crash cooling available use Irish Moss. I use SuperMoss from LDCarlson. I use only a heaping teaspoon of this in 4oz of pre-cooled wort and add with about 10 minutes left in the boil and I have some really great results with it. However, the first time I...

Daparish: Yes. Adding the gelatin in a secondary will crash out proteins that are responsible for forming chill haze.

Oh! For a fermentation schedule I was thinking of starting at 60degF and letting that very slowly warm up to 70 over a two week period. I wanted to do this in order to, hopefully, get a balance of clove and banana. JonK: What percentage of wheat malt do you use for your hefe's? If over 50%, the...

I understand the whole caramalization/melanoidin addition when doing decoction. However, I don't think it's really going to make that much of a difference, if any. I don't see the point of doing this if I can reach all of these temperatures with a reasonable ratio of grist:water in my mash tun...

Okay. I think I'm going to go with... Temperature / (time) 120 (20) 145 (30) 150 (10) 158 (50) 168 (10) Bam! I think that's quite promising. I'm also going to up the ratio of grist:water a little bit so I end up with, roughly, 9 gallons in my tun.

I've read in a few places that a 60 minutes boil will suffice. Why 90 minutes?

I'm only at like 7+ gallons in the mashtun. I suppose I can raise the ratios a little bit. Maybe 0.75 or 1?

Hey everyone. So I'm scheming up a recipe for a Hefeweizen. I'm doing a 50:50 ratio of German Wheat Malt to 2-row German Pils. I intend on using White Lab WLP300 yeast. No rices hulls based on my mash schedule (see below). From all sorts of reading I've done here's my proposed mash...

Funny this came up. I'm fermenting an IIPA right now. OG of 79. I mashed for 60 minutes at 148 and added 1.85 lbs. of corn sugar prior to boiling for 90 minutes. I probably could have mashed longer but my iodine test passed so I just rolled with it. I'd really like to try a 2 hour mash at say...

I would like to know the supplies I need to have a keg system for 5 gallon batches that I can force carbonate and then bottle for quick turnover. I'm having trouble finding this information on here and if someone could direct me to the correct information or supply that information, I would...

I bottled my 11.6% abv Double IPA about 24 days ago. I sampled a bottle and it had absolutely no carbonation. I used a little over 4 oz. of dextrose for priming. Is it the high alcohol content that's inhibiting my yeast to do anything else? I just realized that it was only a 3 gallon...

I was wondering if anyone has performed a 24+ hour rest (at colder temperatures to cause protein crashing) of their wort. Prior to pitching yeast, the wort is siphoned and aerated in another clean, sanitized fermenter leaving the proteins in the other fermenter behind. How risky is this...

I want to know more about the legitimacy of this thought... I have read all over that infusion of pure O2 in cooled, post-boil wort, is the best means of generating a strong fermentation. I wonder why it isn't just as beneficial to simply use filtered air via pump, filter, and air stone...