Recent content by hoppybrewster

Some of my brews have a blonde colored yeasty sediment that tends to stick to the bottle bottom. Then some have a brownish almost black sediment that is loose and wants to easily pour out. Please help.

Clearest answer yet, thanks

Teach me about a stuck mash I've only done 2 all grain batches.

Everyone always talks about getting the crush just right. I've never understood why you couldn't just crush the crap out of it and sift out the hulls completely. No tannins and good efficiency? Someone tell me I'm crazy and why.

I use spring water from the store and that PH stabilizer. And gypsum.

I'll try it next batch, thanks.

For now it's only because I had the cooler, I don't have a false bottom for the brew pot or a method for raising the grain bag.

Well......I've done two batches since the above screw up. This last batch went well. I did a full boil volume mash with 11lbs of grain to 7 gallons water. I know you're all laughing but it makes good beer. Just above 5 abv. Good crisp APAs. I'm big time violating the 1 1/4 qts/lb rule. I'm using...

So would you think what I have here is still good? Can I jar it up?

This is what I have. 1/2" of beer on top. Capped with tin foil. No floaties. 3 weeks old.

Anyway to verify its not infected?

Well its been covered for 3 weeks. Im sure there's a good head of CO2 on it. Should I throw a tablespoon of DME in to see?

Can I throw a new batch of wort in my carboy on top my last cake of the same recipe?

What does "pitched the trub in" mean?

I do a lot of IPA/APA brews. I was getting some pretty aggressive ferms so I built a chiller. Getting much better brews now. I stay on the low end of the yeasts recommend ferm temp.