Recent content by goondog

thx for the reassurance everyone. I use a spiedel so rarely poke around to look inside until 3wks plus. First time ive seen these but also first time using imperial liquid yeast. thx again!

Brewed a mosaic smash 3 weeks ago all went well and returned to town to this - - Took a thief sample and its super clear and tastes amazing. I did use an imperial liquid yeast for the first time so im not sure if its infected or not. I am needing to dryhop 4oz CRYO HOPS for about 5-7 days...

Lots of great info thanks! Doing a mosaic smash 2weeks into fermentation. Dry hopping with 2OZ CRYO. Are the risks of vegetative off notes more or less of an issue with cryo hops if I dry hop >10days ?? thx for any advice. Going to out of town and wanted to get hops in primary during the...

Hey all! been brewing for a couple years on off and have a new question i couldnt find after searching. Brewed a smash ipa yesterday OG 1.070 and pitched a 3month old imperial yeast packet. The LHBS guy said this is all i need for up to 1.080range. After some sleuthing i found that just like all...

Been cold crashing in mine for years. 7.9g speidel for 5 gallon batches. Usually i put all my contents from BK into fermenter so i have a full volume of 6.5g. Lots of trub/sediment. I routinely crash after fermentation with cap, but loosen it slowly as temp drops until suck isnt all at once and...

ok ive been at BIAB for a bit over a year and have done about 10 batches or so I usually hit gravities but havent looked into eff calcs. I use beersmith to get my strike vol and measurements but dont get all the eff calculations in the prgram. my beers taste great and have been enjoying the...

ThX robC i added some chocolate nibsand am leaving town for 5days so I'm outta luck with immediate packaging. Ill rack under next week and see how it goes. thx

HELP!! is this an infection. Never seen this using s-05 after 2weeks. beer tastes ok but worried about the clumps. If infected should i go ahead and crash and bottle?? or dump it. argh. first infection after 3years of brewing!! [/URL][/IMG]

Just curious does a round cooler give you enough volume for a full volume mash? I used "can u mash it" and a 12lb bill with full volume is just a bit over 10G of space. Am i missing something or do you batch sparge in kettle after more concentrated mash?

Have a 15g BK and a custom hydra . Cooling to about 80F is 15min or less then primary goes into chiller for pitch temp. I do this with ground water only but it takes about 15-20gallons! If i want to drop down to mid 60F then i use a 1/4hp pump ice bath recirc and whole chill is done in about...

Thx JR and AJ appreciate the response! This is a little over my head but i did back off the gypsum and the black malt. I want to stay away from using lime as well. Numbers look a bit better so i may just go with it. May try adding black malt late in mash just for color. thx again!

Ill back the roasted amounts to about 5% instead of the posted 10% of grain bill. Maybe throw the remainder in at mash out to get color only. Thanks for the help Martin!

hope this helps thx!!

Hello beginner with water chem here. Full boil BIAB my plan is a cipa with 1) 13# 2 row 2) 1# crystal 10L 3) 1# blackprinze 500L 4) 0.5 special roast 50L i have tried to use brunwater and ez with my water and with 100% RO but i keep getting a requirement to add alkalinity. When i...

Nicoleg Kudos to you for jumping into the hobby and problem solving on the fly!! Most of us are nowhere near that brave! I agree with sadu with bulk priming w sugar of choice. you might try cold crashing the fermenter for a few days to compact the yeast/sediment and then use a fine screen...