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When you guys make this clone do you follow CSI fermentation schedule? Do you do the slow ramp and begin to crash 1 point before terminal gravity. I am curious because everything I read on fermentation says to let it finish when it wants to finish this seems like you are crashing to get it to...

If you can top crop the yeast that would be ideal, but if you want to nail this clone you have to get the pitch count right. I think if you would rack the W12 clone onto a full yeast cake you wouldn't get the right ester character

Octoberfest, better late than never

Am I missing something I dont see how much spice he is using

As long as you pitched enough yeast It should ferment down just fine at 70 a lot of people like to keep that yeast from getting too hot because it throws off a lot of banana character.

I built a cabinet on top my chest freezer. It has a cpu fan that pulls the cold air up and another fan that pushes the air down. Its on a separate temp controller I can keep my kegs cold in the bottom and even ferment lagers on the top. The cabinet is insulated and has a removable floor to...

I made 10 gallons of an Irish red wanted to quick card one keg and let one sit at 10psi for couple of weeks. I hooked one up ar around 20psi and forgot about it its obviously over carbed but the taste surprised me extremely harsh and bitter the one at 10 psi is awesome. I was surprised a...

What kind of kettles are those?

I finally got rid of mine and couldn't be happier no more jamming a screwdriver into the rollers to get the dead roller to spin

At that amount I dont know if it matters much I would just match the color. Perhaps British roast barley

No, from the description it looks like it would go nicely

Think I will go with 30 IBU going to make a 15 gallon batch was planning on using three 8oz packs of hops from yakima valley for my whirlpool and dry hop thinking of 8 oz Citra 8 oz of Mosaic 8 oz either motueka, kohatu, el dorado,

I want to make my next ipa with a lot of hop flavor and moderate bitterness kind of like new school from southern tier. Thinking of adding hops just three times 60 minute, whirlpool and dry hop. Shooting for OG of 1.065 how many ibus should i be looking at for the 60 minute addition 35 to 50 ?

https://williamthecoroner.files.wordpress.com/2008/09/istock_can-of-worms.jpg

What is your gap setting with the 3 roller mill just picked one up

Im going to clean the hell out of my draft lines when I get home so I can eliminate that Since you pay attention to PH maybe your problem is not tannin related

Interesting thought I dont want to highjack the thread but I did acidify the sparge water on the Scotish ale and not the tripel I was afraid that I would be using too much lactic acid and end up tasting it in the final beer But why would that develop over time once keged it taste perfectly...

Holly **** same thing just happened to me let me explain a little history I moved about three years ago and brewed a couple of Belgian beers and got that harsh bitterness you described I chocked it up to either water or bittering hops at the time I had leftover chinook. The next couple beers I...

Is it a freezer? How does the cooling work

I used to have that problem now I mash really thin 1.6-1.7 quarts per pound