Recent content by Rundownhouse

Water coming in to Westwood, April 2022.

To me they should be used to describe different beers. DIPAs should have a lot more malt body and presence. IIPA's should maintain the lightness/body of an IPA while really amping up the hops. In other words, for a DIPA I would more or less double the specialty malts present in an IPA recipe...

Take it off the plate. Decant before pitching. If you can, remove the stir bar before crashing. Otherwise it may be hard to separate the stir bar from the crashed yeast. Nothing bad will (likely) happen from leaving the stir bar in, it just means you'll probably end up pitching the stir bar with...

I had the same problem yesterday only I went through 40 or so pounds of ice before giving up.

Question: why copy this thread?

I had few problems in the winter when ground water was much colder. If a plate chiller - or something else - would reduce my chill times significantly I would consider buying one. But 90m+ to get down to lager temps is a real kick in the nuts.

It would be nice to have a thread where whoever wants to contribute can record how long it takes to chill their beer from boil to knock out. Today I'm brewing a lager and so far it is taking forever to get down to 50dF or less. I'd love to know what kinds of chillers lager brewers are using to...

A nitpick: different areas of the tongue do not perceive specific flavors to the detriment of others. The "taste map" of the tongue is basically a myth. Holding the beer in the mouth has some benefits, but it is not necessary to hold the beer on the tip of the tongue to perceive sweetness or...

A nitpick: different areas of the tongue do not perceive specific flavors to the detriment of others. The "taste map" of the tongue is basically a myth. Holding the beer in the mouth has some benefits, but it is not necessary to hold the beer on the tip of the tongue to perceive sweetness or...

I've got these little guys on my centennial. Aggravating!

I planted three Columbus rhizomes about a month ago and have seen no growth at all yet. Unfortunately their patch of garden wasn't ready when I thought and they spent some time in the fridge and seemed pretty dry when I finally got them in the ground. I'm on the border between KY and OH. I've...

Generally a few minutes of active whirlpooling and then 20-40 minutes of rest time. Racking arm is not necessary, there's just a hole or port on the side/bottom of the kettle.

Oh, wrt the drain channel: when I'm scooping out the grain it does seem like I have a fair amount of liquid, but I've never used a different cooler so I'm not sure how standard it is. I typically mash at 1.25q/lb and use .16g/lb absorption rate and hit my volumes without any problems. I use a...

Clean up is fine, no problem at all. Once every who-knows-how-long I soak it in oxyclean, but in general after I finish running off I just empty the spent grain, hose it out, and wipe it down. It's hot side so it doesn't need to be perfect. The ridges are probably wide enough for two fingers, so...

I have a 100qt Coleman. It works fine for most beers. If you're batch sparging you don't need to worry about channeling. The biggest beer I've done in it was 11g of a 1.100 barleywine. Off the top of my head I think the grain bill for that was basically a sack of 2-row and then some specialty...