Recent content by Hoofer

I added a pack of CBC1...thanks everyone!

Added a pack of CB1 to cooled priming solution, let the yeast rehydrate for 20min and gently stirred into the RIS and bottled. But before all that I poured and enjoyed myself a half glass of the uncarbed stout!

6 gallons of RIS has been bulk aging for 1 mo at 60° and another month at 72° on bourboned madagascar vanilla beans and oak. It tastes great and I dont want to muck up the final step which is bottling. After 2 months will I still have enough yeast in suspension to just add priming sugar and...

If you decided to part some out Id take the 15 gal kettle. Glws.

Thata a pretty low gravity belgian, but I think you are really underpitching your yeast.

Not gonna carb in the fridge!

I use dextrose for all bottle conditioning. Always gives super clean and clear brews with dependable carbonation. Easy to calculate, not messy, and a breeze to prepare. Why use anything else in beer?

Whoops!...I mean 17oz for the whole thingy!

Heres my recipe. This brew took 1st place. 16.75lb 2row .55lb crystal 40 .55 wheat malt 1 lb dextrose 6gal mash at 150 60min Huge slurry of 001 Preboil vol of 9.25gal Post boil vol 7 gal OG 1.080 FG 1.010 19g warrior fwh 58g chinook 90min 58g columbus 90 min 29g simcoe 45 min 29g columbus 30 min...

I dunno, my 1st place winning pliney clone had a total of 17ounces with the dry hop. 7 gallons post boil. Also I made a huge starter. 1 vial of yeast is gonna be tough.

Dont put boiling water in your cooler. I ruined mine and gad to replace it. DONT!

Pm sent

Well its fermenting now. Only changes to above was 4oz of zest and 2 cups of fresh squeezed screened juice at 5min. 90 min boil with an OG of 1.067 at 7.5 gallons. Pitched a big slurry of wlp002. Chugging along right now. Will see how it tastes in a couple weeks.

I generally sparge between 172-175° Brewed yesterday and iirc the temp adjustment when it was done was 138°. I am guilty of slow sparging maybe that has something to do with the low temps. Ive taken real hot hydro readings but I would always use a beaker for that and still never had one crack...

I get that...but the way I brew by the time Ive mashed out and sparged 10 gallons the final temp in the brew kettle is only around 140° or less. Ive never blown up a ambient temp hydrometer taking a pre boil reading in the kettle, its just not hot enough. YMMV