Recent content by Jhu1321

I use a wine degasser that attaches to a drill.

I don't think that's enough grain for a 12.5 gallon batch. What is your estimated efficiency?

I like to rotate styles....... IPA to a stout back to IPA seems to reset everything.

Primary fermentation is usually done in 3-4 days. I'd say you're good.

Ok, "perfect" may have been an overstatement. No off flavors & bright citrusy smell & taste. Yeast was one month old. We oxygenate the hell out of it. About 68

I think a lot of the information about needing so much yeast for a fermentation is overkill. I pitched one packet of WL California Ale into 10 gallons of 1.064 wort. Turned out perfect and finished at 1.010.

If I drank 12 6% beers I'm not sure I would wake up regardless of fermentation temp.

Wouldn't think twice about drinking their beer.

+1 on fermcap. Every time I use it (which is every time I brew) I refer to it as the greatest invention ever.

Awesome thanks. Went with 10 and recirculated. Mash may have been a little thick but preboil gravity was in line with calculations. First time batch sparging to try to cut down on brew day time spent.

So if I need 10 gallons of water in the tun and there is 3 gallons under the false bottom but a pickup tube under that which leaves about a half gallon behind. Should I start with 13 gallons to make up for the amount of water that never touches the grain or stick with 10? Thanks!

You're a little warm on your temp.

Bottling too soon.

I'm too lazy to convert C to F.

A buddy of mine just did a brewery tour at Good People Brewing and asked what one piece of advice he would give home brewers to make better beer. His answer......... aerate the s&#* out of your wort.