Recent content by gregkeller

What is the highest amount of hops you will put into each?

Lots of good ways above to create mouthfeel/body in a beer. Ingredients/mash temp/yeast selection are the three places where you can change mouthfeel of the beer. If you want it to be "full" but not sweet, then I wouldn't change the yeast for a less attenuative strain. If you go with wlp002...

Is it always taking away that much aroma? Like was mentioned, use 6 oz to get the equivalent of 5 oz of dry hop, if I use 4, do I only get the same perceived as 3 oz? 2 oz of use for 1 oz equivalent? Just wondering if there is a "break even" point where there is little to no perceptible...

I tried making dog biscuits. The dog was ok with them, but they used such little spent grain that it just wasn't worth my time and effort in trying to reduce how much grain I was throwing out. Literally is one of my least favorite parts of brewing, trying to get a 10 gallon batch of hot/wet...

I've never used this product, but do use something similar for holding hops during boiling. I do not find that it cuts down on hop flavor/aroma, but I got a massive screen, I think 10 inches in diameter and the full height of my 15 gallon kettle. I think that in something that size you showed...

Yeah I've been happy with all my 644 beers that I've done. Just wanted to play around with this strain that seems to be kind of elusive on the homebrew front. I understand that 3 fonteinen is going to have a mixed culture. The brett drie that BSI sells was a single strain isolated from this...

So, back before wlp644 was outed as a sach strain, I had done a little bit of playing around with it and thought it was ok. I had always thought it was this elusive strain of brett that had been isolated from Drie Fontainin. Is seems like BSI is the only yeast company that is selling this...

I think I remember reading something (maybe in the "Yeast" book) that doing a starter, letting the yeast finish, and then drop out (cold crash) allows the yeast to sort of "top up" their reserves and go into hibernation in your fridge for a longer period of time. When you top crop you are...

What about just collecting something from your second runnings when the gravity is around the 1.040 range?

What about making some extra wort when brewing, then run it off into a pot that you can quick boil while you are brewing, toss it in the fridge to cool and then when you pitch into your finished batch, you decant a few of the mL's into your starter and grow that up. Doesn't have to be much...

Just came across that after I posted my question :) Seems like a pretty good option with lots of flexibility.

So I'm in the earlyish phases of planning my electric brewery. I've got most of the parts for my control panel and started to see stuff for raspberry pi's that intreagued me. I had planned on going with PID's, and most likely still will, but I've got a question. Is there anything that a...

I agree in theory to the idea that you need to lower all the grains by the same percent to keep the beer the same, but in practice, I find that I don't get that. I've found that I have to work harder to keep flavor and mouthfeel the same in low abv beers (even dropping an 8% beer to 6%). I...

do 30 amp spa panels exist? killing two birds with one stone right? Nevermind, just had a brain fart realizing i've already got the spa panel in place. I was more thinking for when I move the brewery indoors once I can talk my wife into that.

The line from the breaker to the spa panel is already in place. I’ll just be installing a line from the spa panel to a plug that my panel will attach to. I’ll use the wire that I kept after I removed the hot tub for that.