Recent content by Panduh

Looks legit. Chinooks deff my favorite hop. One thing I noticed is you want a nice slow sparge to get every last bit of grain rinsed. I usually aim for 1 gal every 7-10 mins. But that's for fly sparging. If you batch sparge, draining speed will not affect efficiency.

Just use a couple pounds of rice hulls to prevent stuck sparge. I used 3 lbs canned for 5 gal batch and added that 3 lbs to my grain/water ratio. Can't say about the ph tho.

Mikkeller 1000 IBU for the win!!! You'll taste hops for days...

I also brewed an all grain honey ipa (honey malt plus real honey) and it fermented to FG in about that time as well. I just waited another day bottled it day after that. Doesn't taste weird or anything. Everyone loved it.

I've read in books that it's an old practice to use lager yeast at ale fermenting temps. Anchor steam boat brewery is known for bringing this "style" back.

I don't know what causes it but I've seen that when transferring my meads. Went away after a day or so.

Medic... I think you got it backwards. The higher % is more dark. Ghiradelli (sp?) has a 99% cocoa bar that's wrapped in gold because it's so dark. That's nowhere near a "milk chocolate" flavor.

I'm brewing my first all grain IPA next week using wyeast American ale II. It says optimal temp 60-72. My basement has been around 74-78 due to hot ass NJ summer. I don't know if I should be worried or not. Any info would be great! If I have to I'll try the wet t-shirt and fan technique...

Thanks opus and medic! Fermentation is off to a good start. Will post more pics as it develops!

First post! And first batch. Just plain ol' mead. Nothin but water, honey, yeast(& nutrient), and hopefully mother nature's sweet sweet love.