Recent content by typebrad

Maiden voyage. Not much to look at using stainless. "Land of the Pine" IPA

Thanks for the response. I always pitch big starters as well. I was thinking with the top of the vessel being so much wider than the bottleneck of a carboy, it would have more room for expansion, but that probably doesn't make any sense. 😄 I like to get 6 gallons in my fermenters, but...

What signs did see that told you this beer was still fermenting? Krausen had fallen back into beer, just stuck on carboy around top. Just curious. Knowledge is king. - Thanks

How much head space do you leave in your Ss BrewBucket for krausen? My ales produce a lot. With only a 1/2" blowoff, I've been concerned about that. One is in the mail on its way to my house.

It hit my numbers after three weeks in primary and now I'll "lager" if you will for close to a month. Belgian 3944 is a bit sulphur-y. Should be fine. Flavor and gravity are spot on. Yeast on nose needs to chill out. Literally. And the handles are there because I don't feel like taking them off...

White IPA going into the keg tomorrow.

chugga chugga chugga blerp

Who has experienced this? Were you able to pinpoint the cause? What did you do to resolve the issue? I've heard water chemistry, I've heard mash temps, I've heard oxidation at different times can cause it. I had one batch that fall victim to this. No clue what happened, because I've never...

It clears a little bit. Only a little. I'm so super-careful with everything. My mash is something I really monitor very closely. Got a great digital thermometer and paddle in nice and evenly. This has me depressed now.

Because I can't filter my beer, I'm not cold crashing my next few batches. Chill haze makes the most sense.

If you look at the countertop, the photo of my beer (the dark one) is actually OVEREXPOSED, meaning it will appear lighter in this photo than it actually is. Both beers are unfiltered. The "professional" Schlafly TIPA is an unfiltered beer. Yeast? Chill haze? Don't know. I'm stumped. I cold...

Mine (left); Theirs (right) It blows my mind this is Pale 2-Row 149° 60 min. mash, 60 min. boil. It's just not right. This is a SMaSH. One pale grain. Aarrrrgghhh!!!

The only hot side aeration that could be taking place is during mash in. Other than that, the boil, which I really don't have control of. A good, rolling boil is a boil. Which scale do you recommend I calibrate?

briess

Maybe I should experiment with a "session" beer and see what I end up with. Most all beers I'm brewing are in the 6.5-7.5% range. More grain, darker color perhaps. I've certainly enjoyed many light colored brews that were high-ish gravity though.