Recent content by gimmeaberrr

From my own experience I’ve had (and seen others) turn a DIPA around in 7 days. But not bottle it. Just kegs. That’s the safe way. It also helps to do a brew you’ve made before so you know roughly how it ferments based on experience. Certainly not for a first time brew of a recipe.

Capsaicin is alcohol soluble so you’ll definitely only need to add them to post ferment/secondary. In the past I’ve added a few peppers, then taste every day till it has the perfect heat I’m looking for, then pull the peppers out. Works every time

I wouldn’t recommend cold crashing at all. By cold crashing you are forcing the yeast into a dormant state and making them rely on their glycogen stores for survival, then you’re warming them back up and pitching them. It’ll make for a big lag time. I always let my starter rip for 1-2 days and...

Plain white vinegar is what we used to use in restaurants to polish our SS and it works like a charm. Maybe give that a shot. Plus being an acid it should help remove any scale (if this is scale??)