Recent content by deBrouwer

How did this turn out? I'm looking to brew an IPA w/ citra and galaxy hops.

You should give more than a day between readings. 3 days is the typical recommendation. The reason is that toward the end of fermentation, one day's change in SG might get missed as a rounding error, temperature fluctuation, etc. Edit: That said, since you're so close to the expected FG...

Thanks for the details. And good luck! Looking forward to hearing about the results.

Sounds like you should go with half a vial per jug, then. I'm guessing you're using the same wort recipe for each, so I'm curious what type of hop schedule you're going to use in order to make the beer beer but not overwhelm the yeast subtleties with hops flavors. Actually, the whole recipe...

I've been noticing a lot of confusion about bottle carbing, and I have some of my own as a new brewer. Usually when this discussion is brought up, no one asks about how long the bottles have been left to carb, but when the question is asked, the answer is something like 1 or 2 weeks. And/or...

Who needs food? :tank: Looks great!

I've been told cold crashing while dry hopping is actually good for hops utilization. However, as lots of things homebrew related, it's just word-of-mouth about what works. I haven't heard a scientific explanation. No one has told me to dry hop and cold crash separately, but you could probably...

Looks good. How did you decide on the amount of berries? I hope they all fit in there, looks pretty tight! :)

I can see how it would make brew day a little more hassle-free. But only a little more, and not enough to add the extra risk of infection IMO.

It's only smells. RDWHAHB

trub + crud = trud :D You could get a bazooka screen. (No, I'm not recommending that one in particular.)

Kegging or bottling makes no difference in this case.

How much olive oil do you add, how do you mix it in, and at which stage(s) (starter, primary, both)? I'm definitely interested in trying this out.

Sanitizing is not the same as sterilizing. Sanitizing leaves a small amount of bacteria (and wild yeast, etc.) behind. This amount is inconsequential in the short term, especially since alcohol creates a hostile environment for baddies to grow. But if (for example) you left a carboy with trub...

I doubt pitching more yeast would clear up bitterness. If it were too sweet, pitching more yeast might help that. I think you should just leave it. The bitterness is likely to disappear over time. Young beer has strange flavors sometimes, flavors that go away as it matures.