Recent content by MaskdBagel

Hmmmm, did some reading. Looks like gelatin, cold, and time will need to do the trick here. Good news is that it sounds like that combination will do just fine. :)

I have a batch of saison a few days into fermentation and at 1.019 as of this afternoon. Probably ready for dry hops in a couple more days. I realized a day into fermentation that I'd never dropped my whirlfloc tablet into the boil. I don't really know the exact science of how whirlfloc works...

My inexperience with yeast, mainly. :) If it attenuates fairly thoroughly and I can precisely measure the lactose and flaked grain going in, it just gives me more confidence. That was the logic, anyway, to answer your question. Open to ideas on yeast, though, for sure! It's a great line of thought!

Looking to brew up a nice big porter this weekend with a friend who's completely new to home brewing but a sage when it comes to good beer. The goal for the finished product is something ink black, super smooth, very lightly sweet, and appropriate to finish on cacao and/or coconut. A lot of the...

It's the "as needed" that would take some testing to get right. Math, on the other hand... Yes. That's doable right away.

I think this will be the way to go, yeah. I appreciate the math! Saves me some time. :) In this way, hopefully I'll hit close enough (55 being a fairly close estimate) that I can just pitch and set the temp at the same time and not have too much time to get to 88. Certainly better than starting...

Just screwing on a hose. At some point, I can get a ball valve to put inline - just don't currently have that in the setup. Once I do, yeah, some trial and error with just plain water (costs basically nothing), and I can probably get my chill rate dialed in. On my other thread, the suggestion...

I could try, for sure. I'd just prefer to have a somewhat concrete plan. If I got the mix exactly right and got to a well aerated 88 degrees (or even a couple of degrees cooler), that would be awesome, but it would take some luck. Otherwise, if I'm warm or cool, I still have some amount of time...

Also posted on the General forum - apologies if cross-posts are a no-no. I can kill one thread or the other. I'm using 3724 for a batch this weekend, and I'm wondering the best way to go about it. Pertinent info: 1. I use a plate chiller, my ground water is ~45 degrees, and I don't have good...

I'm using 3724 for a batch this weekend, and I'm wondering the best way to go about it. Pertinent info: 1. I use a plate chiller, my ground water is ~45 degrees, and I don't have good flow control on the cold side. 2. 3724 likes it WARM, so I would ideally like to pitch at 88 degrees. 3...

I see a bunch of threads on hop teas, but I haven't seen anything about this, specifically. Apologies if I just missed it. I'm doing a second, revised version of my first brew ever this weekend (hoppy American saison), and one of the tweaks I've made to the recipe is the addition of a little...

Thanks! Sounds like that's the way to go. Now if only I had enough leftover D-180 to prime... :)

I have a Westy clone lagering now, and I'll probably be bottling in about three weeks. It went from 1.095 to 1.015 with WLP530 in primary, but I'm thinking a little insurance with fresh yeast when bottling is a pretty good idea. I grabbed a mason jar worth of slurry when I racked to secondary...

Not really clumps of yeast. Just the same floaties from the wort that I had yesterday before pitching. Give it some more time before crashing the first step, you think? There isn't anything visible to crash at this point...

I'm planning on doing a big quad in a few days, so I picked up some WLP530 a few days back and borrowed a stir plate and 5L flask to get a starter going yesterday. When I went to calculate everything, I realized my LHBS sold me a packet of yeast from 7/15/17. I went back over hoping they'd give...