Search results

Resurrecting an old thread, anybody have any idea where to source the materials the OP used in the first post? Is that just wood with fancy paint?

Yeah the amounts are correct. 6 gallons into fermenter, 5 into keg but I dose for the amount in the fermenter. Also I use extra in the WP as I was using whole leaf Idaho 7 so had to use a bag and therefore assumed extraction would be lower. Normally I would've only used 5-6oz in WP.

This took gold at Brixtoberfest in Chicago last weekend.

How'd this turn out? A buddy was asking for something similar to this

Ha, I was just coming here to post the exact same question. However I think the solution to this issue is to cut the tubing shorter. My thought is if the diptube is about 1.5 inches off the bottom of the fermenter (or however long you prefer) with nothing in the fermenter then when there is...

The rousing and energizer did get it down to 1.010 but this was my first ever dumper...straight from the primary to the toilet. Must've been stressed yeast. What a pisser.

Thanks for this experiment but this seems odd based on my results with malted oats. I've replaced flaked adjuncts completely in my NEIPAs for malted wheat/oats (usually heavier on the oats) and have never seen that much change in color even in a batch that I was forced to leave at room temp for...

If you have a vacuum sealer they sell mason jar attachments that go on the lid and pull a vacuum

My only issue with A24 is how to make it last for more than one pitch. I hate pitching full starters and from what I remember it is not recommended to decant this strain due to the blend. How are you guys making the $12 pitch earn it's money?

For sabro I would start with 10 to 15% of the dry hop and increase from there as needed. I have never found a need to use more than an ounce and you definitely can overdo it

Slightly off topic but I think this is the right crowd to potentially help. Had a 6 month old overbuilt starter of 1318 that I decided to build up via a blonde ale (which I planned on DHing). This is the oldest yeast I've tried using so I'm in uncharted territory for me. I usually always use...

Do you guys swirl or no swirl? Since switching to fully attenuated dry hopping and crashing after only 24-36 hours of contact I feel some of the hops are not getting contact with the worth if I don't gently swirl. I keep about 3psi of pressure during the DH which I figure helps ensure the...

LowOx brewing has definitely improved my game and I have yet to make a bad or even average lager (hell my first ever lager made it to the GABF as a ProAm thanks to their expertise). However my NEIPAs are like golf...there are times that I feel like I own the style and then it just kicks me in...

My thoughts 1) if it's taking 48 hours for yeast activity I'd question your yeast health. 2) whole hops are naturally going to introduce a bunch of O2 into the beer however it's during active fermentation which leads me to... 3) you're scrubbing away all your hop aroma/ flavor by adding it...

I don't keg hop anymore nor do I spund this style but for what it's worth, when I did I would combine the two methods discussed above by water purging, quickly adding the hops (then a couple purges) a day or two prior to spund, and letting fermentation gas push out the rest of the O2. Yes the...

Totally agree. Only reason I'm asking is that your process was very close to my normal process but it was just getting frustrating with NEIPAs due to the dry hopping.

No hopping prior to keg hops? No noticeable off flavors from extended contact with hops? No issues with hop flavors falling off after crashing? How many oz was the keg hop charge? My last few NEIPAs have not followed my typical LoDo process (which clearly you are following) as I was just...

Purty pour

Nice...i used to pull poppets on the receiving keg but never from the fermenter. I like the crushed pet/carb cap trick. It's amazing how many uses those things have.

Here are the adjuncts/specialty grains It's been there for a while. I just checked it with a hydro after a couple of days of no activity or change on my tilt and this is day 10 which is WAY longer than my ales normally take to ferment out (especially a 1.060).