Recent content by Shipdit

I always use a starter, so my fermentations are typically pretty quick. Yeast was mostly flocculated when I dry hopped, which was at around 70 degrees. I’ve made this recipe dozens of times, and know that it is the dry hopping not the yeast that creates the haze. The only thing that was...

1# of flaked oats and 1# red wheat per 5 gallons (13# total grain bill); fermented and dry hopped at 75 degrees, and dry hopped one week after brewing (fast fermentation due to 1.5 L starter).

I have a New England IPA recipe that I have brewed many times with great success. I recently made two 5 gallon batches, one dry hopped with 5oz of Galaxy and the other with 4 oz of Citra. Both taste more like American pale ales or IPAs than New Englands (no “juiciness”) and the clarity is...

I brewed a witbier with this strain two weeks ago (OG = 1.050), and went to rack from bucket to keg tonight, and was surprised to see quite a bit of krausen still present when I took the lid off the primary. I used a starter, and things took off pretty quickly after pitching. Is this typical...

Post your recipe. Maibock: 13 lbs. German Pilsner .5 lbs. Carahell Mash @ 152° F for 60 minutes 1 oz German Perle (60 min) 1 oz. Hersbrucker (60 min) 1 oz. Hersbrucker (15 min) Wyeast 2124 Bohemian Lager Yeast Czech Pilsner: 9.5 lbs. German Pilsner .25 lbs. Carahell...

Depending on what the recipe calls for - some of these recipes have been 60 minutes whereas others specify 90 minute boils.

I have brewed multiple beers with cold-fermenting yeast strains, most recently a Maibock, Czech Pils, and a hoppy pilsner. In each case, I have followed the practice of fermenting at 52 degrees (using a chest freezer with a temperature controller) and then doing a diacetyl rest with 20-25%...

I do disassemble, wash and sanitize my liquid in an out posts, and spray my disconnects with StarSan before connecting them to the keg. I even use bottled water to make my sanitizer solution, which speaks to how obsessed I have been about diagnosing this issue. I don't mill my own grain but...

I am trying to avoid over-carbonating - would you recommend just leaving it at 10?

That's a pretty good idea.

I should clarify - all of my equipment that touches the beer is sanitized. The CO2 tank, gas lines, and splitter are not. The styles that have been affected were all pale ales or IPAs, but I have also had some IPAs that came out fine.

Thanks everyone for the quick responses. I use a bucket for primary, and glass for secondary (I failed to mention it in my original post, but I have replaced my buckets as well). Any time a keg gets kicked, I immediately clean it and the beer line thoroughly to ensure no residual beer has a...

First, I will acknowledge that everyone thinks I am crazy, but here goes... I have brewed close to 50 all grain batches in the last two years, and have had consistent success from brew day through kegging. However, I have had a nunmber of recent batches (4 of the last 9) that have tasted...