Recent content by josephort

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  1. J

    Reducing oxygen from dry hopping- add hops early or suspend above beer?

    As promised, here's a photo of the setup I used: The sour cream container was necessary to keep the hop bag from dangling into the top of the beer. I cut a bunch of big holes in the bottom and weighted it down so it would sink quickly. Even with this little innovation, the whole thing was...
  2. J

    Long time of carbonation after bottling.. Why?

    Fair enough! I think of sugar as being kinda sluggish to dissolve in cold water and assumed the reason I had been taught to boil it was to ensure dissolution, but I believe your experience.
  3. J

    Long time of carbonation after bottling.. Why?

    I think others are probably right that your slow times are just a function of low-ish temperature... ...but I have to ask, are you just putting undissolved sugar straight into your bottles? I've always primed using sugar that's dissolved in a small amount of boiling water and then gently...
  4. J

    Looking for feedback on a smokey dark ale

    I wound up brewing this recipe pretty much exactly as written above, opting for Briess Cherrywood for the smoked malt. I drank the first bottle last night and am basically satisfied with the result. It basically came out like a nice smooth easily-drinkable oatmeal stout with a prominent but not...
  5. J

    Reducing oxygen from dry hopping- add hops early or suspend above beer?

    Do people generally recommend weighing a hop bag? I was just planning to drop mine into the fermenter and let them float- do you get more flavor if it sinks?
  6. J

    Reducing oxygen from dry hopping- add hops early or suspend above beer?

    Yeah, I definitely think a lot of this might be overkill. That said, when I have been less careful in the past I have noticed NEIPAs and other dry hopped beers significantly degrade due to O2 exposure, and I think I might be at greater risk than some others because I typically take several...
  7. J

    Reducing oxygen from dry hopping- add hops early or suspend above beer?

    Kegging, and doing a fully closed transfer to boot. So the only oxidation risk comes from late dry hop additions, hence my convoluted string-and-bag strategy. I just picked up yeast, grain, and 10 oz of Cashmere from my local Northern Brewer store. Will brew tomorrow and probably hang the bag...
  8. J

    Reducing oxygen from dry hopping- add hops early or suspend above beer?

    Just to be clear, the way I'm doing this has the string running through the regular chambers of the S airlock, passing through the sanitizer. There's no additional hole.
  9. J

    Reducing oxygen from dry hopping- add hops early or suspend above beer?

    Appreciate the input so far! Both of these arguments make intuitive sense to me, which is why I feel uncertain! Hoping to hear more from people with either a lot of experience with different dry hopping strategies or else very detailed knowledge of hop biochemistry. Or maybe someday the...
  10. J

    Reducing oxygen from dry hopping- add hops early or suspend above beer?

    As I've continued to experiment with NEIPAs, it's become clear to me that minimizing oxidation is key to brewing excellent examples of the style. I'm not yet at the point where I'm worried about hot side aeration, but I'm trying to do everything I can do get cold side oxygen exposure as close to...
  11. J

    Looking for feedback on a smokey dark ale

    I love smokey beers. I've brewed a couple of rauchbiers in the past few years that came out fantastically. I've also brewed stouts and porters with small quantities of smoked malt to add a little bit of extra complexity. This time, I want to split the difference and brew something that's not a...
  12. J

    Imperial B45 Gnome for an autumnal Belgian Pale Ale?

    I'm planning to brew a BPA based on this article this weekend. I'm shooting for an easy-drinking fall beer; amber in color, ~6% ABV, reasonably well balanced with some maltiness, spiciness, and fruitiness but nothing over the top. So I want a yeast that's going to give the characteristic Belgian...
  13. J

    Reusing yeast - no action - thoughts?

    I repitch yeast pretty frequently, I always get good results, and I don't think I usually see activity in the jar as it warms. So this wouldn't worry me at all. That said, I typically repitch from low-to-medium gravity beers into bigger beers. Once a yeast has been used to ferment a big beer...
  14. J

    Advice on recipe for extra oatmeal milk stout

    1.030, which means 10% ABV. That implies 78% attenuation (accounting for the lactose) which is slightly lower than I expect from US-05, but I think can be accounted for by the high mash temp.
  15. J

    Do I actually have to "build" anything to have a working keezer?

    After 6 years of brewing, I'm finally going to start kegging. (I know, I know.) Pretty much everyone who posts about kegging on the internet seems to have a slick kegerator or keezer setup that they invested a ton of time and/or money into. I have a different plan: I want to buy a 7cf chest...
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