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    1st time grower... what do I do with branches close to the ground?

    @Kaz15 wow, that's insane! I feel like mine should be a bit bigger at this stage but I may have started late. We'll see what happens! My plan is to transplant this guy next year, which I MIGHT have to do mid season unfortunately because we're moving July 2021. Gotta make sure we do it right so...
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    1st time grower... what do I do with branches close to the ground?

    Thanks all! Yeah this is cascade :) I might train the lower ones up the twine but ok I’ll let em grow!
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    1st time grower... what do I do with branches close to the ground?

    Hi all. I’m growing hops for the first time and I think it’s been going really well! I was curious what I should do with these branches that are coming off the plant? I read somewhere they’re where the cones will grow but I don’t know if I want them growing so close to the ground...? Do I prune...
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    Is this an infection?

    Sorry, yes it's a sour, kettle sour. I thought a pellicle forming was normal....
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    Is this an infection?

    Hi, trying to figure out if this white stuff on top of my fruit (blueberry) is an infection or just pellicle? It's not all over the place just in spots. Fruit wasn't 'sanitized' but it was frozen fruit. Just wanted to see what the consensus is... Thanks
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    High attenuation numbers, trying to figure out root cause

    Thanks, I did some more searching last night and indeed this could very well be it! It makes a lot of sense because while I mash for 60min @ 156 let's say, reality is from the moment the water hits the grain to the moment I get to 168 it's more like 90 mins. -J
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    High attenuation numbers, trying to figure out root cause

    Update, my attenuation for the US-04 yeast is at 83% as of today. It's pretty much done fermenting, but again I am getting high numbers. I was reading a bit more about this phenomenon, and some ppl that had this issue linked it to mash out process. Mine is: - on mash completion, heat mash to...
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    High attenuation numbers, trying to figure out root cause

    Ok so I brewed yesterday and triple checked all my numbers. They're dead on. This time I got a 96% mash efficiency, digital and analog refractometer recalibrated, measured each 3 times for 3 different samples (distilled water, preboil grav, OG), ensured temp was around 90F for each one. I am...
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    High attenuation numbers, trying to figure out root cause

    Yep, it's controlled on the conical and I also use a swamp box for the fermonsters. 66F usually in the fermonsters as that's the ambient temperature of standing water in my basement. I add hot or cold water when I need to though depending what I want to do. For the conical it has a heat pad and...
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    High attenuation numbers, trying to figure out root cause

    I'll definitely change my sanitization for that one then, but I've only used it once and not in my conical, just in one of my 3 fermonsters. I think just to eliminate this as a possibility at all, even for other yeasts, I'll pick up some iodophor and use it for my next sanitation cycle. Maybe...
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    High attenuation numbers, trying to figure out root cause

    Thanks all for the replies! 150F - 156F depending on the beer. WLP001, WLP300, WY1318, WLP002, WY3711, WY1335, WLP820. All of the ones I've used so far same results. I think I've gone max 3 times so far. No more than that yet. And I rinse them quite well, there's almost no trub left when I...
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    High attenuation numbers, trying to figure out root cause

    Hi all, I am trying to figure out my attenuation numbers and why I am getting ~85% fairly consistently which it’s screwing up my recipes a bit in Beersmith. I use liquid yeasts only, and build my starters based on the number of cells BS estimates I’ll need. I store yeasts as well and reuse...
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    Jockey box build, few questions

    Hey all, I am putting together a JB which I'll use for a number of events year over year. I already have the taps and some other misc parts, I just don't have a cooler or SS coils. I don't want to rent as I can see this being used at least 4 times a year, maybe more. Kegs will be kept outside...
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    Sanitizing

    You’re right. My mistake. I did some checking afterwards and the threads I read said it was however many others said as long as the pH is below 3 you’re okay. But using distilled water will allow it to last a lot longer so I’m still glad I switched to that :)
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    How long can I store a full keg of beer for, untapped

    Here’s the scenario: I am getting ‘orders’ for kegs for several events this spring and summer. I’d like to brew up beer and have it ready to go in advance but it might be a month or two out from when it’s kegged to when it’s used. I have a pretty hectic schedule so when I have an available day...
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