Search results

I should probably add that blowoffs are a bit more necessary when using smaller carboys. I actually use 6 gallon carboys and STILL use blowoffs for big beers...

the beer in the carboy behind my pup is my "panic attack" imperial IPA... it has only been 24 hours and the krausen is nearing the neck of the carboy. With such a big beer and a large yeast starter pitched into that beer I anticipated having incredibly vigourous fermentation with plenty of...

I use Buffer 5.2. problem solved... (I think :cross:)

Please tell me somebody has an AG recipe for Hop Head... we wants it.... we neeeeds it!:D

update : 48 hours - krausen is getting hefty and the smells coming from the airlock are divine.

update : this was in just under 24 hours...holy s__t.

I forgot to give credit to my helper/guard dog, Boreas

I take the OG back - that was pre-boil. I think I'm good.

yeh the basement is fantastic - I have everything set up in the southern corner so it's a bit warmer but definitely quite stable for fermentation. I do vent when I heat...no worries :cross:

liquid vials are known to have much lower cell counts than dry packet varieties... somebody may correct me but, generally speaking, the only real advantage to using liquid yeasts is that there are a greater variety of liquids available. If you are doing anything requiring a fairly common variety...

an amber I did last week... posted pics of the vanilla bean porter and imperial IPA in the general section... cheers

feel free to email me for the exact recipe and I'll give it out... By the way Dry Dock has won 4 gold medals at GABF in the past for this brew... :mug:

slightly modified version of the Northern Brewer Douple IPA kit... (modifications): add 1lb maris otter, add .5 oz perle @ 60 min, add .25 oz willamette @ 0 min, make 1000ml starter from safale-05 3 days prior to brew day mashed at 154 (northern suggested 153) sparged at 180 (northern...

borrowed a recipe from the local Dry Dock Brewery for this one. Grain bill too long too list (lots of different specialties : maris otter, american 2 row, flaked barley, choc, aromatic, special b, crystal, black pat, etc.) Mashed at 156 for 60 minutes with no salts added to water (local...