Recent content by DapperD

Wow I must be blasting the heck out my wort cuz mine only last me about 3-4 (5 gallon) batches. I don't leave the my wand assembly attached either, so I doubt it's leaking out there. I usually just oxygenate for about 45-60 seconds...

I've been searching off and on for the last couple months since trying this for the first time. I have yet to find a clone recipe for it but would love to make this some day. I'm guessing the obvious varaition to most other DIPA's are the hops. Any thoughts?

I usually dry hop at fermentation temp for typically 1 week. I then crash at 40° (leaving dry hop bag in) for 3 days before kegging. Dry hopping is just adding aroma so I don't think temp plays a huge role, but I could be wrong. Also, since active fermentation is complete and you're only...

I haven't been able to find any welding shops near me that refill co2 tanks, I spent a bunch of time calling around. What I did find was a party/ice shop that was able to refill my 5lbs tank for $10.

I used to peek at my buckets often. Now I pitch and check daily till I see bubbling in my blowoff then I just let it do its thing. Once fermentation starts there not much else you can do.

I was thinking the same thing... I learned a lot in my first year, even more in my second year. 1. Cleaning & sanitizing (these are different steps) 2. Like stated before, fermentation temp control. There are other ways to achieve this. My 'go-to' method, before a chest freezer and...

Mashing this recipe as I type!

After a couple days of calling around various sporting good, welding supply, fire extinguisher companies I finally found a location in San Fernando, about a 15 min drive from Santa Clarita. The problem I had was most of the recommended places either couldn't fill a 5lbs tank (due to incorrect...

Thanks Culbertron, after doing some additional research you're right. The cold secondary refers to lagering at 40-45°F, which seem to be the general consensus on themp range.

So I'm trying to figure out what it means by "2 weeks cold secondary"? Would this be 2 weeks at cold crash temps?

That's good to know. I noticed my last smash batch had a slight peachy flavor, most of which conditioned out after a week or so. This was with water bath temp control trying my best to keep it around 65. I read a post somewhere with they described pitching at 60 and allowing the yeast and...

So I just put together my STC-1000+ w/ LED kit (Brews By Smith) yesterday, awesome kit btw! I love how streamline it looks and the colored LED indicators. Anyhow, I built the below profile for Safale US-05. Throw me so feedback please.

I started using the water bath method with my last brew, no off flavors that I was able to notice. However it was a bavarian hefe with a strong yeast taste so I was a bit worried since I've never had it before. However I brewed this kit for a friend and he said it tasted almost identical to...

I stumbled across this post today trying to get a grasp on increasing my mash pH. This helps a ton!!

LOL dang you're right. I was so excited I skipped a month haha....Innkeeper Pale Ale