Recent content by PrinceOfThePoint

I have made 50 batches in two years, switched to kegging after batch #7, and I would NEVER consider bottle-conditioning again. The most important advantages to kegging: - YOUR BEER WILL BE OXIDIZED IN THE BOTTLING BUCKET as you fill bottle after bottle. You could develop a better, more...

Soak in concentrated solution of OxiClean or comparable oxygen bleach product overnight. Labels fall off, remaining glue can be rubbed with just about anything, including hands. If you spend another moment considering any other technique, you are dead to me Cheers

I would brew this, except in a FIVE GALLON batch size, using only 0-8 oz. C40, and increasing the dry hop from 2 oz. to 6-10 oz. 2 oz. of dry hops in a 7.25 gallon batch will fall WAY short imo. The current amount of C40 will bring about some sweetness which you don't want. You also aren't...

I'm not entirely clear on what you are saying, but... No, you don't need any fans. What is this about condensation?? Who cares about condensation? Regulating temperature is the most important part of brewing. If you have a cold surface then water will condense on it to some extent. Get...

This thread addresses something I find incredibly interesting. The beer is ALIVE; its characteristics change significantly throughout its early life. I begin with about 3-4 weeks in primary, where the last ~5 days are for dry hop. Brief cold crash then keg. Uncarbonated sample tastes juicy and...

Dry hopping at 50F should work fine, though most people attempt to do it warmer, to aid in the ability of the liquid to extract desirable compounds from the hops. Higher temperature = More efficient extraction

See! See! All comments thus far have assumed you meant 62F wort temperature. If you're trying to measure ambient temperature, the actual wort temperature will be in the range of 5-15F HIGHER due to the exothermic quality of fermentation. 62F ambient temp could lead to wort temps of well over...

Are you measuring actual wort temp, or carboy surface temp, or ambient temp? Not a single person here asked and you did not specify. That makes all the difference. Anyway, an actual wort temp of 15 C is perfectly fine, though you won't see any real activity for at least 48 hours. Let it be.

"Sign me up!!" -Bill Hader

Good post - this is why most homebrew kind of sucks.

I can't imagine 200 ppm Ca being any sort of deal breaker for your brew! How many batches are under your belt? I think you are asking interesting questions but I would not focus too too much on water chemistry without ripping out a few batches

What is maintained at 66 F? The true wort temperature or the chamber ambient temp? If it's the chamber, I think that would be a little too warm to leave S04. My guess is that the "yeasty homebrew" taste you describe is just twang caused by compounds from a warm S04 ferment. Try setting your...

You could also just dry hop the **** out of it!!! Hop wine...

5 gallons is 640 oz. 16 oz / 640 oz = 0.025 0.025 x 1 oz = 0.025 oz = 0.74 mL ..So you were close. It would be best to calibrate the eye dropper by seeing how many drops to fill a known volume (e.g. 5-10 mL)

I really doubt it. Bring it back to the temperature and ensure it is uniform and well mixed and you should be good to go.