Search results

I do BIAB but my corona mill doesn't pulverize my grain into flour. Maybe I don't have it set quite as tight as others but I have tons of grain husks still mostly intact but ripped open. I think the corona vs more expensive crusher maybe comes down to ease of use(like so many other products). My...

I use Morebeer for most of my grain and my brewing supplies. Good prices, free shipping, great customer service. I will get hops from them sometimes but I don't really like how they don't list the crop years. I've come to ordering most of my bulk hops from YVH, which is cheaper for hops than...

I had some foaming issues awhile back and it seemed like it was because the keezer temp wasn't uniform from top to bottom, and the beer in the tubing was warmer than the keg. It was only the initial pour that would foam. If I poured again right after it would be better(because the liquid in the...

I dump all my grain into the water at once at strike temp. I used to add it in little by little while stirring, to try to minimize doe balls. I finally came to the conclusion that it wasn't saving me any time and if anything taking longer. Now I just dump all the grain in, stir/break up doe...

I don't usually get tart and tangy from citra, simcoe and cascade. I don't think that flavor is being caused by the hops, and I'm guessing it'll disappear by the time your beer is finished and carbed. Beers tasted mid-fermentation won't taste much like the final product. Even beer tasted post...

Purging and closed transfer is good. These heavily dry hopped styles are so prone to oxidation. A lot of people fret over their grist or hop selection but then have a sloppy process, which makes the recipe mostly meaningless.

What are you fermenting in? I see you're already on day 5, so this may not help, but if you don't have a way to purge well with CO2 or otherwise greatly limit oxygen exposure I would not do multiple post fermentation dry hop additions. In fact, I would probably do none, and do your entire dry...

Is this a sankey keg? One of my favorite things about fermenting in kegs(corneys for me) is how easy they are to clean. I don't even use any type of cleaner on my kegs. Just scalding hot water to rinse and for the stubborn krausen stuff I'll let it sit in the hot water for a bit then lightly...

I really like Idaho 7 and the piney/earthy/black tea thing it imparts. I just tapped one with Azacca, Chinook and Idaho 7(heavy dry hop) and I'm digging it.

Yeah, that was the one I heard it on

I've done it both ways and had no issues either way. I think you can just do whatever works best on your production line. Usually now I transfer cold to the dry hop keg and just let it free rise to whatever temp I'm dry hopping at, because I just don't want to wait for it to warm up before...

There's no reason to second guess it. Just do it and see if you like it. Brewing beer is just as much art as science, because everyone's palates are different and taste is extremely subjective. Lots of people brew hazy IPAs with equal or higher SO4 with good results. One of my most used water...

I did a Czech pils last year with very soft water. All RO water and a small amount of CaCl added, 1.5 grams for 4.5 gallon batch. Came out pretty much perfect. Super clean Czech pils.

One of those two guys in the disagreement can be very edgy/abrasive, but it ain't the one currently posting in this thread.

I typically use malted. Although I have done batches with similar grists back to back and just subbed flaked oats for the malted. I noticed really no difference, I just find malted easier to work with. Scott Janish has written a lot about flaked vs malted and says flaked stuff have higher...

Don't be afraid to top off even if you're doing all-grain. I brewed 3.5-4 gal batches in a 5 gallon kettle for awhile, topping off at the end of the boil. I've since bought a 6 gallon kettle, because it gives me a little more space but still fits on the kitchen cooktop. I ferment in kegs so my...

F yes, use every last molecule of dust. Sometimes I even smash the pellets before adding as dry hops.

This is my latest - azacca, mosaic, and simcoe/simcoe cryo with A38 Juice. Some of my previous hazy batches have turned out really good but this is probably my favorite thus far. Some things I tweaked on this batch: - increased ABV, up to 7.8%. Previous batches were mostly sub 7%. - added a...

I had King Sue one time. I don't recall it being that turbid but maybe it was. Tasted great though. Alot of the commercial hazies I drink have a good bit of residual sweetness, which I think can accentuate hop flavors. On my last hazy batch I used 3-4% honey malt with LA3 yeast and it worked well.

I remember listening to a podcast(forget which brewery) and they commented the cryo Ekuanot was phenomenal. I just did a batch of Azacca, Mosaic, and Simcoe/Simcoe cryo. Probably the best hazy I've done. Huge aroma and hop saturated flavor. I'm a big fan of using cryo on these beers, in both...