Recent content by Musky01

I finally decided to upgrade my mash tun from a 5 gal to a 10 gal igloo cooler. A while back I stumbled onto a thread here that involved using a step drill on the cooler to use 1/2” threaded pipe instead of the 3/8” and didn't use washers and the stock gasket from the spout. I...

If I understand you right you are using the all sugar and the mix for priming, correct? To even take a stab at figuring anything out we would need to see the recipe and a brief rundown on fermentation times and temps.

Thank you all for the info, I'll go ahead and use the 001. It would save me a ton of effort to ferment warmer since I'm changing out ice bottles 3 times a day to keep it in the low 60s. My crawl space where I set up a swamp cooler stays 68 so maybe just a water bath could be enough.

I've always heard to keep yeast low in their range for the cleanest taste. I mostly use s-04 and love it fermented low (59-63). Is that why I'm getting these fruity esters? I had assumed it was just the yeast.

I just got back from a week in Sturgis where I found Ranger IPA from New Belgium and love this beer. After browsing the forums looking at clones and adding my own touches I have a recipe I am ready to try, the questions comes in about the yeast selection. Locally I can only get White Labs and...

There is a lhbs about 40 minutes from me that used to be the only choice. I went there once and wasn't treated well, I didn't know you could crush your own grain so I asked for assistance. He acted like I asked him to give me a kidney, not only that but told me the recipe I had was garbage...

20% seems steep. Go in and talk to the owner, worth a shot at least. I am fortunate to have a great local shop that other then always being out of malted wheat has everything I ever need at great prices, no waiting for ups, no shipping charges, and most important no wondering if the liquid...

Ha, I got a kick out of that. I use paint strainer bags when I have them (maybe 25% of the time, so easy to forget) and haven't noticed any off flavors.

I really don't see any reason to stress, just put the bottles in something like a plastic tote while they carb in the off chance you have a weak bottle (good habit to be in anyway) I ferment on the low side with everything except hefe yeast (59-65) and usually have fg within a week so the temps...

Taste it, really doesn't look infected to me. I get layers similar to that in a lot of batches and assume it's yeast settling out so I have never given it much thought. Actually looks quite delicious

Everyone on here has made similar mistakes early on. If it were me I would ride it out, it will be higher in ABV and IBU but with such a low alpha hop shouldn't throw you off by much. If you want the flavor from the hops I would suggest getting another ounce and tossing it in as a dry hop...

Mind posting the recipe? Might help figure out what is going on because in my experience citra really doesn't hit it's peak and fade that quick. My last citra ipa was good at 4 weeks but wonderful at 7 and beyond

Every batch I have made was from a local spring, it's a little high in hardness but I haven't had a single problem because of it.

+6 american wheat 14678 gallons

Server shut down while typing. If you secondary you can move it now and take a reading, no need to worry. Depending on your OG it is very possible to have completely fermented out, I had one get near 80 and was finished in 3 days.