Recent content by tesilential

Dude, Simcoe and Amarillo cost more than the other hops what do you expect? They also have MUCH higher demand than the other stuff, my local LHBS, which is super well stocked and has every hop variety did not get ANY Simcoe or Citra this year. They still have Amarillo at the standard $2/oz...

Yes, flameout hops provide more flavor than 10-5 min additions because nothing is boiled away with the steam. The 60-30-15 hop schedule is outdated, most commercial IPA's use very late additions to create huge flavor and some aroma. Dry hopping is where you get huge aroma. IBUs increase is...

I would mash at 150, use 1# or less total crystal (60 or lower). Do 1 at 60 1 at 5 2 oz at flameout. 2 oz dry hop. Citra is super potent so you can get away with these low amounts. If you were using most other hop types this would be a pale ale more than an IPA. My last two IPAs used 2.5...

Turkey fryer with stock pot. Theres one online that is 8.5 gallon (34qt) stainless with burner for around $100 or less. You can also get a 7.5 gallon aluminum pot with burner for around $60 pretty easily. Look up BIAB brewing. It is a simple one vessel method of all grain brewing popularized in...

Remember to leave headspace in the jars. I filled to the top and of course the jar cracked.

Temp control is definitely the most important aspect of fermentation. The dry yeast shouldn't have needed much O2 since you are pitching such large numbers of yeast cells, so this batch isn't a good indicator of what the O2 does to your setup.

Weird. I'm a huge CCB fanboy and Tampa resident, and I didn't like humidor IPA at all. TBH I don't like white oak jai alai either, so maybe I just hate wood infused IPAs.

IPAs are best consumed immediately. I've had 1 month and 2 month old Jai Alai side by side and it was kind of shocking. Fresh= floral, bright aroma My liquor store has 3 month expired latitude 48 deconstructed. Since I work there I had some for free and it wouldn't even classify as an IPA. It...

Scratches aren't a big deal. All buckets come with tons of scratches and huge gashes. Rub your hand over the inside of a brand new bucket the next time you are at the LHBS.

Is there a taller version of this? Or leg extensions?

They taught you BIAB? Tannin extraction is caused by high temps and pH. I always squeeze my bags with no tannins in the beer. Even if you just hang the bag from a pulley the grain is under more pressure than a traditional mash. I also mash thinner than 2 qt per pound with no adverse side...

Ill take you up that. How much to 33626?

Hmm those are good tips! Nice to hear RR say to get the out quick since one of my current IPAs is an attempt at Pliny. Wow I never thought of the hops themselves bring oxygen in! I added about 5 ounces of leaves to a bucket after primary, I'll add a little sugar to make sure the yeast take up...

You definitely won't get anything from just .75oz of nibs, if the brewing with chocolate thread is to be believed. Recommendations there start at 5 oz up to a couple pounds. Why are you aging soo long? Did you get lots of fusels or other off flavors in your samples?

I would do a 2 week rest at 70* after primary. This guarantees the yeast are done. When you lager, I would just put a regular (air tight) cap on the jugs. No gas will be produced, you're simply conditioning it for a while. Most of us lager in sealed kegs under co2 pressure.