Recent content by TBillionaire

What temp do you cold crash at? If you hit it with fridge temps you will most likely push it into the beer.

Good to hear-I whirlpooled and dry hopped with columbus so that might explain it. Smells like straight dank though :)

For this style how long do you guys typically keg condition/carb before it hits its prime? Esp. for guys that do not cold crash before kegging, do you think it's necessary to sit on it for a couple of weeks for the beer to taste less green (especially with the boat loads of dry hops that this...

kegged this Sunday-not carbed yet obviously but should I expect the hop bite to subside with time? I'm guessing since this is a big beer (8%) it might take more time for the yeast to fall out? I think I finally understand the term green though lol

lol your batch sounds damn near identical to mine-mine was 3% dextrose as well and pitched a 1.5L starter at high krausen. probably shouldn't have dry hopped this early. chit

1.078, and today marks the 4th day so I'm holding out hope. Mashed at 153/4 so hope I didn't goof there. Wrapped towels around the carboy and swirled it a bit-fingers crossed!

well shoot-hopefully this attenuates to at least 70%, was targeting 1.018. Any chance of this dropping if theres no visable krausen on top? I have been swirling my carboy about once a day-do you think the dry hop may help this beer finish? The taste was great besides being sweet-no offputting...

Nice. I brewed on Friday, pitched at 68 degrees, then let it rise to 72-3 where there was a 3" krausen, which just fell yesterday. The OG was 1.078 (going for a dipa) so I'm antsy to take readings soon. I'm debating when I should dryhop.

Has anyone had success fermenting 1318 in the low 70s? I heard it can throw an awesome fruit profile in that range.

Decided to give S. cerevisiae's yeast starter philosophy a go... Shook 1.5L of 1.040 starter like crazy and got it to mostly all foam-then pitched 1318 and swirled it. this morning: Never did this method as I have a stir plate, but it will be interesting to see if this forms a bigger...

Do you guys think 200:100 chloride to sulfate would make a beer taste salty? Just looking for more of a soft mouthfeel and not necessarily "salty"

even more than 6.5oz? (the scroller on beeralchemy cut off that I'm dry hopping with the same amounts of the hopstand hops)

Going to brew next week, tell me what you guys think! Drinking all these Monkish DIPAs inspired me to go big and hazy. (only doing a hopstand at 170 followed by a dry hop of the same hops at the same amount as the hopstand). -Doing full volume, no sparge BIAB in my 16 gallon kettle...

Bump

I poured my priming solution (2/3 cup corn sugar to 16oz water) into my bottling bucket yet only ended up getting 4gal of beer into my bucket because I wanted to avoid trub suck-up.. Do you think I overprimed?