Recent content by Invertalon

How are you checking your FG? Refractometer or Hydrometer? After two weeks, that beer should have been at FG. Mine typically just take 4-5 days until I spund them, or about 6-7 days to FG. I ferment mine at 48F. In the secondary, it can still drop, but if it's off the yeast cake it will go...

I brew IPA's rarely anymore. Maybe one every few months. I'm big into lagers, so that is primarily what I do. Just brewed a German Pils this past weekend, doing a Rauchbier next weekend to be followed by a Helles. Have a Apricot/Mango Berliner, Doppelbock, English Bitter and an American Pale on...

Honestly, it is an excessive amount by any means. However, if you are healthy (blood work and all that come back OK, I assume?), retired and never put anyone else’s life at risk by driving or other activities, then enjoy! We all have to pick a poison, as I see it. Some love fast food, others...

I have done probably over a dozen low oxygen batches at this point, if not more. From lager to imperial stouts and IPA's. Honestly, the wort has -zero- difference in aroma/flavor to me. I have tried hard to distinguish any of these new flavors or whatever people claim, but yeah, no. Tastes like...

Everybody jumps on the bandwagon of adding a ton of wheat/oats, adding flour, high chlorides, no bittering hops, etc… Meh… Not required one bit. I brew them fairly often and side-by-side with Trillium, which I get often, mine are spot on. Mouthfeel, bitterness, hop brightness, appearance...

So, what exactly are you going for? The recipe seems interesting. Smoked malt, maple syrup and an epic ton of hopping? Why the 6-row? You shouldn’t have conversion problems with your grist. Is this an imperial amber ale or some sort? Unless you want a lot of hop flavor, just stick with a...

I personally target mine to finish at 1.010 to 1.014. I also bitter mine quite a bit, unlike many and use a west coast water profile with high sulfates. They come out amazing, very Trillium-Like in terms of body and overall flavor profile. I am not after the sweeter, unbalanced varieties.

So this weekend I brewed up a Hefeweizen this weekend... Bought a new pump, so this was somewhat of a trial run to see how I would utilize the pump during my process. Used the pump for recirculating my mash in the last 10 minutes or so, as well as to whirlpool after the pool to aid in cooling...

With my latest LODO beer (Festbier), I added Gelatin finings. However, it was added while yeast was still active, added at the time the beer was moved into the keg for spunding at around 46F. The water was pre-boiled before use, gelatin added once cooled to around 170-180F and added carefully...

I've used a ton of yeast and the most recent, WLP007 had the strongest, quickest fermentation I have ever witnessed.

I just brewed my first IPL and went with a 150 sulfate to 50 chloride (3:1) ratio, vs. my typical 250-350 sulfate and 50-75 chloride. Wanted something a little more delicate for this one.

Oops! Not sure what I was thinking earlier... You are correct! Edited my post above.

Yes, especially if your tap water has chlorine or chloramines. Chlorine will off-gas itself if you leave your mash/sparge water out overnight, or filter through a proper carbon filter. Chloramines can only be eliminated with something like campden or vitamin-C (ascorbic acid), or proper carbon...

I just used 22oz in my latest NE DIPA, for 5gal. Something like 4oz for boil additions, 5oz whirlpool, 5oz DH #1 and 8oz DH #2. Yes I adjust all my volumes so I fill an entire 5gal keg at the end. Could use less, sure... But I've noticed my heavier hopped DIPA's just hold a fresh...

I only drink 3 days a week (Wed, Sat, Sun) and a random beer here or there on my "off" days. On the days we do drink, usually in the 5-6% range typically and it may be 3-4 beers worth total. I don't get drunk, just sleepy... So a nap usually follows :P But we do a lot of walking with the...