Search results

Great meeting you this weekend. Thanks again for setting this up. It worked out perfectly for us Columbia dudes to drive up and have lunch and some beers at Legal Remedy after. Looking forward to another one in the spring!

I'm in SC also and very fortunate to have a buddy in Charleston who always gets me CTF cans when they release. Hands down CTF is putting out the best hazies in SC, and next to Burial, maybe some of the best in the south.

Thanks for the confirmation. I'll raise temp and DH today.

Hey everyone, I haven't kept up with this thread lately. But what sort of attenuation is everyone getting with the S04/T58/WB06 (92%/5%/3%) blend? I've used it once before, and got 77% attenuation. I am now using it again, and just for the hell of it, I'm following the Trinity Brews TH Julius...

If I'm understanding you correctly, you could put a 180 bend at the top so it could just hang over the lip of your kettle. Then pull it out when you're ready to route it to the fermenter?

@Wreck99 I hope you get a nut roll in this pallet for all your hard work!

You're more diligent than I am. I rarely if ever PBW my BK or MT (or really anything on the hot side).

Thomas Bowen (me) would like: 1 x Briess 2 Row Brewers Malt - $35 1 x Briess White Wheat Malt - $40 Thanks for putting this together! I'm in Columbia and my buddy Chris Hass told me about this group buy.

Here ya go: http://palmettostatebrewers.com/members-2/

PSB meetings are always the second Monday of the month. It's typically in the back room at Zorba's on St. Andrews Rd. We've been bouncing around some at some breweries. As far as I know, October is back at Zorba's. Not my post, but I would assume the gradual crash is to reduce the amount...

Damn. Like the one meeting I've missed in a year! Glad you enjoyed it.

He's adding lactose, you saw that, right? I only mention it because I missed it at first and had the same thoughts as you!

What kind of vessel are you fermenting/cold crashing in? FWIW, (and I hate to be that guy) but the "co2 blanket" doesn't exist. Gases readily mix, constantly, ideal gas law and all that nerdy stuff.

I use a mylar balloon filled with co2 attached to the gas post in the lid on my fermenter. When it cools down and creates negative pressure, it pulls in the co2 from the balloon. Got the idea from Brulosophy, with their "bru-loon" idea.

FWIW, I don't gelatin fin my NEIPAs, or really any other beer anymore. What was the hazy in AVL you had? Was it from Burial?

Oat malt =/= flaked oats. At least that's what I assume you were thinking of. That WOULD be a crap load of flaked oats. I still have yet to use oat malt, but it's on my list!

I absolutely cold crash. And I use whirlfloc/moss in the boil kettle. But otherwise I don't strain/filter. Not really sure how I could anyway without introducing way more O2 than I am comfortable with.

What was the grist? I brew a lot of hazies and sometimes my efficiency takes a hit if my portion of oats is super high.

How did the recirc mash go? I've wanted to try it, but I worried that it would be a pain in the ass to get the flow right with the valve on the pump.

I use Bru'n Water religiously but just because that's what I learned to use so it's easy. I also use my tap water that I got tested at Ward Labs. I pretty much only use gypsum, CaCl, and lactic acid. Sometimes for darker beers I have to work in baking soda or pickling lime. I have a ph meter...