Search results

I'm thinking about trying this out. Was the 3 oz for a 1 or 5 gallon batch?

I've tried spunding a few times, maybe not an expert but I've done it enough to get the hang of it. I've used a Tilt and after I started fermenting in kegs I used a serving line for a hydrometer sample. The last couple of times I just waited for activity to slow then put on the valve and set...

steak kabobs last night. thanks inkbird!

awesome! count me in.

count me in

If your flavor ions and mash ph are fine I wouldn't worry about it. A while back I made a schwarzbier using full volume BIAB and was very happy with it. I used RO water. It was a pretty simple recipe, here are the grain and minerals I used. I tried to get close to the bru-n water brown...

It is with a heavy heart I post this, but Defalco's in Houston is going out of business. Their last day is September 8th, and everything in stock is 20% off. Get there while you can, not only can you get a great deal, but help out the owner one last time. If you're in Houston, head on down.

USA ITH-20R with 3 Transmitter Thanks!

I haven’t used that yeast, but that’s in line with other lager yeasts I’ve used in the low to mid 50s. I say go ahead and ramp up for your d rest.

USA ITC-308 WiFi

Looks great!

Same here! I use a harbor freight pump and it’s much faster than the prechiller setup.

Tettnang (for the moment...)

Dumb question, see you put NO.

Where in Louisiana are you?

Very true. I just shot for my target numbers and ignored the style parameters. I also couldn't figure out a way to have the glucoamylase affect the final gravity. It's not perfect, but gets you a read on OG, IBU, SRM. You can back into ABV by using the Measured fields with the Estimated OG...

If I wasn't before, I am now a firm believer in warm fermented lagers. My most recent one is a German Pils with one packet of 34/70 fermented at 66F. The OG was 1.044, it was finished fermenting in a few days, and tastes great. It was helped by a 2 week cold crash, thanks to my work schedule...

You definitely don't want it too bitter, and the dryness and higher carbonation will contribute, too. I recommend plugging it all into Beersmith or Brewers Friend with the alphas from your Citra and Nelson. You'll also want to take into account how quickly you chill or if you whirlpool, since...

From my limited experience I recommend more hops at flameout and dry hop. The one I tried to make had an ounce at flameout and 3 oz dry hop and it could have used more. Next one I'll whirlpool 2 oz and dry hop 6 oz. I used a mix of Citra, Mosaic, El Dorado, and Idaho 7 and plan to do the same...

Same here, I've used ale pitching rates for both 34/70 and MJ54 fermented in the mid 60s and the beers have turned out great.