Recent content by NH81!

Just a side note, I recently started doing the North Park incognito dip hopping method on my IPAs and they have improved dramatically both in aroma and overall flavor

Hell yea looks good. Keep us posted on how the other one turns out, in what way is it similar to the brujos process and what's diffrent? 100% nelson sounds right up my alley

I also am very curious on his process after listening to the podcast and plan on trying it out....so am definitely interested on how it turns out for you, keep us updated. Also not sure if I missed it but what yeast did you use? I dont remember them talking yeast in the episode

It started at 1.038 and after checking it today, day 4 it's down to 1.008

I peeled about 1/2 of a pear and used that so Maybe that amount helped with the larger then recommended starter amount That's the plan, just remove the pear skin and build it up by doubling it until I get up to 2l then cold crash that pour off most of the wort and collect the yeast

Yea this is the first step, I started with 300ml of 1.038 gravity wort in a pint size Mason jar covered loosely with the Mason jar lid...I used a refractometer to check the gravity and used an online calculator to adjust the reading due to the presence of alcohol, the reading on the...

Thank you for the indepth reply, as I stated am completely new to this so any and all insight is helpful...so I guess I will leave it alone for a few more days then step it up and do a 1 gallon experimental batch to see what kind of "bugs" I captured

Thought I would try my hand at collecting some wild yeast from a pear off of my pear tree. Am completely new to this and to wild yeast...now am going to be "that guy" do I have an infection or is this a type of lacto that I collected? I dont smell anything funky or off, it smells tart and citrus...

No i don't have a stir plate i usually just shake it several times thorough the day and no i haven't used a pitching calculator before i just make a 2l starter and assume it's good...i know it's not the best method just the easiest

My plan is to pour off all the liquid and make another 2l starter with the built up yeast cake. I think the fault was that i didn't add any yeast nutrient thinking that because the wyeast package is supposed to contain those anyways. Am going to brew a west coast IPA and really wanted to use the...

Made a 2l yeast starter with wyeast 1968 but wasn't able to brew the day I had planned so i let of set at room temp for 48hrs the capped it and put in the fridge. Planned on brewing today so i pulled it out and poured of some of the liquid and gave it a smell and taste and it's straight green...

Just fermented 7.5 gallons of a hazy in my All Rounder co-pitched US-05 and S-04 using the spunding valve with a blow of tube and didn't have any issues, but fermenting under pressure would be a good way to surpress the Krausen so you could do that if you are worried about it

🤯...Thank you for saying this I've been also searching for a false bottom for my biab setup to do a step mash on my Hefe...I already have a pulley system but for some reason it never crossed my mind to do this 🤦 Sometimes we over complicate things

This sounds like a plan. Really appreciate the detailed process....Cheers 🍻

Thank you for responding guys. I think i will add fresh ginger straight to the keg using the mesh balls as well as make a tea to enhance the ginger character because am not sure how much flavor i will extract from the fresh ginger at the lower temps i keep my keezer , so i will split the amount...