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The spigot idea is good. I have about a dozen two gallon buckets (with nice seals, gotten from homebrew shops). I could get a few spigots and install them. I think the homebrew shops will do it for me but I also have a drill press so I might be able to do it myself. I'll have to see if I...

You're very correct. It would seem my hot and cold side processes both suck like an Electrolux. I ferment in two gallon buckets. I typically use dry yeast. Sometimes liquid. I probably tend to over pitch. When dry hopping I put the hops in those little muslin baggies and toss them into...

I just put together an experimental recipe. This uses whole leaf hops, which are easier for me to get out with my current equipment. Plus I happen to have some on hand. It should create 1.25 gallons of wort. The malt bill is from the American Pale Ale recipe from Brewing Classic Styles. I...

What about dry hopping? My typical method is to stick the hops in the muslin bag and throw it into the bucket. Usually after fermentation is complete. Sometimes in the middle of it. I read about throwing in a little sugar to restart fermentation to scrub the oyxgen out of the headspace. But...

The long version: Urea is a form of nitrogen. Much like plant fertilizer. Yeast use it when they ferment. If they don't have enough nitrogen there is a risk of rotten egg aroma (aka hydrogen sulfide). The most common form of nitrogen added is diamonnium phosphate (aka DAP). It's a...

I was under the impression that you had to get every single particle of hop matter you could out of the wort before it goes into the fermenter. Just like you have to get every single particle of grain you can out before the boil. I could have sworn Papazian mentioned sparging the hops. Where...

I think I had read somewhere that you must get all of the hop sediment out of the wort before fermentation. I believe the idea was that hops in the wort result in off flavors, excessive bitterness, etc. On the dry hopping side the reason I want to contain the hops is that I started with just...

Would this work as a tea infuser for the hops...

Not using yeast nutrient doesn't necessarily mean a stuck fermentation. Have you had stuck fermentations before? If you are concerned about putting artificial chemicals in the cider (like DAP) there is Fermaid O and a couple of other organic nutrients.

I build whatever "balanced" profile is for the color of the beer in Bru N Water. I.e. amber balanced, black balanced, etc. I build it so that all the adjusted cells are green. Typically I add gypsum, chloride, and epsom salts. For darker beers I have to use baking soda and pickling lime to...

I.... didn't know you could do that. I tried something like that with hop steeping bags. But the hop pellets didn't stay in the bags. The vast majority of it escaped into the wort. Would the same happen with a tea strainer? I also figured that having hops trapped would lead to crappier hop...

Thanks so much to you folks for the excellent replies. Here is the hop schedule for the Rushmore IPA. The source of which is John Palmer (I got it off of the AHA recipe website): 5 grams Nugget at 60 minutes. 4 grams each (for a total of 12) of Amarillo, Cascade, and Centennial at 15...

Pouring back and forth is how I get the hops out. It takes more than one straining to get all the hops out. The beer sits in the fermenter for about 7 to 10 days. I typically use a three piece airlock. Then I rack it to a secondary one gallon glass jug and then I bottle. When bottling I rack...

I pulled up a recipe I just brewed (I found it, I didn't create it) called Rushmore IPA. It calls for 12 grams, or about half an ounce of flameout hops. Please bear in mind this is for a batch that is supposed to generate about one and quarter gallons of wort. It also called for the same...

I'm betting it's #3. The Irish ale yeast is supposedly the Guinness yeast. And I would think we could build a similar water profile, if we knew what it was. Since they brew Guinness all over the world I would think they would start with RO water and build a water profile.

To get the hops out of the wort I use gallon pitchers and pour the wort through strainers into the pitchers, to catch the hops. I do this several times to get the hops out. But the pitchers and the strainers aren't sanitary. I have to rinse pitchers with water between pours. When the wort is...

Pellets. I use pellets for most everything. Though I actually find it easier to strain out whole hops after a boil.

This is a problem I've been struggling with for some time now. Every time I make an IPA or something else hoppy, by the time I taste the carbonated beer there is little to no hop flavor. I'm following the hop schedules with the recipes. I'm dry hopping. But when the beer is done there is...

I'm with you there. I've made over a dozen dry stouts that are attempting to clone Guinness and I've never come close. The lack of the "twang" is part of what's missing. I use RO water and adjust the water according to the "black balanced" profile in Bru N Water. Love the Irish ale yeast...

Has anyone added oak chips to their dry Irish stouts? I read somewhere that the sour beer Guinness uses is barrel aged.