Recent content by limited

How many campden tablets did you use?

Thanks! I did pitch 2 packs of S-05 into the original, so hopefully that pitch rate made for happier yeasts.

I'm considering brewing an ale with a very quick turnaround time (7-10 days). I currently have a hoppy IPA coming up on the end of primary that is sitting on some S-05. Do you think that it would be better to pitch my "quick ale" onto the already lively yeast cake or to grab two packs of...

Hey- I'm in Medford. Live in a small apartment and mostly do small 1-2 gallon AG batches. I just recently DIYed a temperature controller for my fermentation

The reason a pressure cooker cools so rapidly is the same reason a can of compressed air gets cold after you use it. A gas (or any substance) at one volume, can also exist at a lower temperature at a larger volume or lower pressure. The actual formula (Ideal gas law) is P_0*V_0/T_0 = P_1*T_1/V_1...

These sounded great, so I dug up the links to save others time: Bee Cave Brewery Haus Pale Ale BM Centennial Blonde Also, subscribed.

I use that exact box linked to in OP. I picked it up at Costco, but don't remember the exact price. I've had it for about a year and have barely made a dent in it yet. I mainly use it for cleaning bottles, it removes labels better than anything else I've tried. I soak the bottles in a cooler...

Thanks for the great advice. I went back and doublecheck my recipes- sure enough I didn't adjust for the hop utilization. So my next question- how to adjust for a different boil volume? If I'm doing twice the volume of the recipe, do I cut the hops in half? Something tells me its going to be...

The employee at my LBHS actually advised against adding the fruit extract to the fermenter. His theory was that the bubbling action during fermentation would dull the fruit flavor.

I've been lurking on the forums for a while, finally decided to post a question... I've been doing extract batches for the last few months (3 or 4 total) and while they mostly taste great, they all have a bitter aftertaste. I would probably go as far as to call it astringent or puckering...