Recent content by HappyHeadBrew

Amen! Though I would also add that cold crashing really helps too. I haven't used a secondary since my second batch, and I will likely never use one again unless racking onto an additive. I typically let my beers sit in primary at fermentation temp for 13 days, cold crash for 1 or 2 days (40F or...

Go to for nearly all American ales: US-05/WLP001 (I prefer Safale simply because a starter is not necessary). This is the yeast we use for every IPA, Pale Ale, and Amber... and it always does the trick! I recently gave Danstar Nottingham a try and won't be doing that again. Admittedly fermented...

First off, am I correct in believing Pilsner and Lager malts are the same thing? If so, can I do a single infusion batch sparge using 100% of either of those grains?

Yeah, I'd like some sort of fermentation temp control, especially since it can get to 100+ here during summer. Son of fermentation chamber??? Never heard of that. Any other (cheap) ideas besides ice water in buckets?

Finished quick, great FG, and amazingly tasty beer in the end! Just polished off the keg and brewed another batch, though this time using SafeAle US-05... bubbling away! We'll see how this one turns out.

well... i've checked it multiple times, which i know goes totally against previously given advice :cross:... the results: certainly some krausen and the bubbles from it are breaking, indicating gas is being released. also, the temperature overnight (coolest time of day) actually increased by...

I appreciate all the responses. One thing I forgot to mention: this is the first time I'm using a new 8 gallon BrewCraft fermenting bucket that has a surprisingly loose fitting lid (normal?). Perhaps that's the cause? Cheers!

Brewed 2 batches yesterday, used SafeAle US-05 in the pale ale and Notty in the Amber. The pale is bubbling away in the primary and has been since early this afternoon (about 18 hours after pitching). The amber has yet to show any movement in the airlock (I know this isn't the best measure of...

Sounds very interesting. I would imagine your resulting wort has a nice OG, too. Any chance you could point me in the direction of that article??

Great advice! I'm already looking forward to trying this stuff out.

Using myriad calculators to determine strike and sparge temps, we've found they all come up with basically the same numbers: for grain that is room temp (68) in a preheated mashtun (converted cooler), seeking a mash temp of 154, we get a strike temp of 165 and a sparge temp of 177. We've use the...

Where did you get that fermenting vessel?!?! 10 gal, eh? I want it!!

Nothing crazy, perhaps 1 box of the packets or so? How many is that, anyway? :)

...via Bellingham, WA and Denver, CO. Just started AG brewing (batch sparge) and kegging- it's been great! Wondering if anyone knows where I can by SafeAle dry yeast in bulk??

Pitched at 76 last Sunday with a starter that was made 2 days prior and let it slowly climb it's way down to 68, where it's been for the last 2 days. Krausen is HUGE and all smells well, just no bubbling in the airlock. Plan on racking to secondary next weekend, at which point we'll take a hydro...