Recent content by hogwash

While I've not used them personally but have had them in commercial beers, I get a lot of pineapple from galaxy hops.

If you're looking to re-use yeast, check out this thread: https://www.homebrewtalk.com/forum/threads/yeast-washing-illustrated.41768/

Biermuncher’s Centennial Blonde is an excellent recipe to start with and “Brewing Classic Styles” is a great book to help get familiar with how to put together recipes. Lots of tasty brews in that book too.

Probably a little green, that sharp hop flavor will mellow after a few days to a week or so. And as ong said, the particulate will drop out too. Jon Kimmich of the Alchemist has a theory that most hoppy beers don't hit their stride until 10 to 14 days after they've been packaged. I have...

1. Yes but at least run it through a filter. 2. Depends on the beer. Most ales are fermented in the mid to upper 60s. Lagers are fermented at lower temps (I’m not a lager brewer so I don’t know specific temps). Secondary is not worth the effort unless you are bulk aging or trying to get a very...

Fwiw, I just did my first coffee stout recently and for 5 gallons I did 3 oz of coarsely ground beans in a mesh bag, soaked in the fermenter for 24hrs ish and it turned out great. As for yours, I’m in the “let it sit and hope it mellows” camp.

I’m thinking of doing this for my next batch. It will obviously make a somewhat different beer. I’m thinking the body and the hops presence will both be a little softer and not as classic west coasty as with the Chico yeast. That being said, I’ve not used the 1318 before so maybe I’m off base on...

I recently did a 5 gallon batch of IPA using Zythos and Citra. I used a half ounce of Zythos for bittering, 1oz of each at 20 minutes and 10 minutes, 2 ounces of each as an aroma steep and 2 ounces of each in the dry hop. That's 12 and a half ounces and it was a great beer. That's fairly typical...

I have a couple of the thermoworks that you posted. They are great. No experience with the other one.

Everything on your list, save for the grain mill, can be accomplished with minimal investment and all of them will improve your brewing. Personally, I would start with fermentation temperature control first. If you are sticking with ales then a water bath (rubbermaid tub from Target, etc. full...

When you feel kind of uneasy and incomplete when your fermentors are empty.

I brewed a hoppy session ale this past summer that was great and I used Centennial, Simcoe, and Amarillo in equal amounts at 20, 10, 0, and dry hop. I'm bumping up the recipe to be a more proper American IPA and I've got a pound of Mosaic on the way and would like to use some of it. Which hop do...

Try acidulated malts. Should only take a few ounces to bring your ph down.

My carbonating schedule usually goes like this: leave it on the gas at 30 psi for 2 days, cut it back to serving pressure (relieve the pressure in the keg first), let sit for 4 or 5 more days then tap that sucker. All while in the kegerator.

I'm with mer-man, Apollo.