Recent content by Slipperys

I love the idea for using it during cooling. Never thought of that. I just read reviews of some of the stir plates that people would buy for 100 bucks that would fall apart after 10 batches... and thought I would get something with a little more umpf. Got this on ebay!! There are still some...

I will try the big stir plate for wort aeration on Sunday. But want advice on how long to keep it going. I want to go long but not long enough to hurt my brew. Advice?

That made me laugh!! This will move up to a 6" stir bar, but I have a 3" stir bar in the carboy. I will send pics of the IPA I brew this weekend. I understand that we need pure O2 for higher gravity beers. However, Jamil and Palmer say pure O2 is not needed and can hurt a low-medium gravity...

I just invested in a monster stir plate that can move 200 liters at 2400 RPM. I can get a huge vortex with 6 gallons of water at only 600 RPM. My question is... Can I use this to aerate my batch when pitching yeast? Also, How long would you aerate the wort/yeast for? 30 minutes?

I did do it at the home brew store. But the mill is adjustable. The store owner, Rob, helped me set the spacing and said to get a nice solid crack but not crush it up to fine(close to powder). Do you crush up like crazy? Any other thoughts, thanks again!

This is the clone recipe for 3 Floyds double IPA DREADNAUGHT from Brew Your Own. The recipe calls for 159 mashing temp, I hit 154. Lower mash temps can give you greater fermentability right? As far as O2, I drained the 10 gallon pot from the spigot to a bucket and poured from one bucket to...

I don't agree at all with getting yelled at for repitching some dry champagne yeast. I have many family members who have brewed for years who suggested it. They said these yeast add little to no flavor and can only break down simple sugars.(won't rip through complex sugars we don't want them...

Mashed at 152 for 90 minutes.

I used the Champagne yeast and got it all the way down to target after a week. I'm dry hopping now and ready to bottle soon!! I just think I pitched too little yeast and need to make sure I have 8ppm O2 when I pitch!!

Oh, fermentation temp was 68 for entire time(air conditioner).

I used the same 2 row count as the original recipe, but 1/2 the flakes corn, and 1 pound of minute rice. Starter was: 2/3 cup of DME w 4 cups of water w/ 1056 American Ale WYeast. I shook this up for a long time and got a real strong fermentation for the first 4-5 days. I'm not sure if I'm...

First off, thanks for the great recipe and getting back to 500 people and their questions. I have brewed many all grain recipes with good luck. I did this one a couple weeks back and didn't have the grain bill exactly and it was Sunday(no open brew shops around here). So I used 1 pound of...

Most thermometers are not made of mercury any longer... you can always fully break it and let it out into a bowl--you will know if it is alcohol or not. But if there is any question at all.... toss it.

Double IPA Clone for Dreadnaught from 3 Floyds. My first beer of all time and I started with all grain and didn't hit the target O.G.: (OG: 1.084) (FG: 1.021)(IBU: 100) (SRM: 11)(ABV: 8.1%) I hit 1.070 (loose wort chiller hose popped in kettle and blew water out and I missed the target...