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The keg is chilled at 41 degrees F. I have definitely noticed a slight improvement already from day 2 to day 3 in terms of aroma and taste. The beer still has that gritty/grassy/earthy just bit into a hop pellet taste but I can definitely tell that it's getting better. Given the low...

Question for all you dry hop in the keggers. I've always dry hopped in the secondary so first time dry hopping this way for me. On 5/27 I originally dry hopped with 2 oz. Simcoe, 1 oz. Chinook, 1 oz. Amarillo, and 1 oz. Galazy (5.5 gallons). On 6/5 (afternoon) I racked my IPA onto 1 oz...

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Thank you all for the responses. Being a data analytics guy by trade, I owe you guys some survey statistics. Keep the responses coming!

Thanks all 1) Would you recommend adding pineapple juice/concentrate to the secondary, the keg, or a combination of both to ensure a good balance of pineapple flavor and sweetness (not too sour / not too sweet)? 2) Should I use pectic enzyme if using fresh (not canned) pineapple juice?

As I am relatively new to homebrewing, I thought it'd be a fun experience to get to know some of the fellow homebrewers on here with a short survey of sorts. 1. When did you start brewing? 2. Approximately how many batches and/or gallons have you brewed (guess)? 3. How many homebrew...

Fresh pineapple is definitely an option. I'm not entirely confident in my abilities to pick out the ripest fruit, but I guess that's what google is for

Hi all, I am about to brew a Pineapple IPA and am going back and forth on whether I want to add pineapple concentrate in the secondary during dry hopping or at the time of kegging (with campden tablet/sorbate) by adding to my desired taste. I have heard the latter approach referred to as...

Could anyone please share an extract version of this recipe? I converted the recipe myself, but am relatively new to brewing and not sure the recipe will be comparable aside from the same SRM and OG. Proposed Extract Version Ingredients: ------------ Amount Item Type % or IBU 5.00 lb Muntons...

I am looking to convert the all-grain malts below to an extract / steeping grain recipe (https://www.homebrewtalk.com/showthread.php?t=118158). As I am relatively new to brewing, I am looking for someone to critique my proposed extract version below and provide tips/pointers/alternatives. I...

You are correct - the lack of thermal mass seemed to be a critical component as well. I invested in the 24 watt reptile heat pad and it has been fantastic. What I like about it is it is a very gradual raise in temp. Not too fast, not too slow, and not having to worry about blowing hot air...

I love it so far! Mine is 24 watts, any idea what yours is?

68 was more or less a "test" temperature I chose just to prove I could effectively stabilize the temperature in the chest freezer (in a 58 degree basement) prior to introducing 9 gallons of recently bottled beer in the process of priming (brewed in a closet). Many on here suggested a bottle...

Thanks again all - I took several pieces of advice and was able to get this thing stabilized. I added a mini-fan which I plan to have circulating at all times. I wasn't really comfortable with the 200 watt space heater so I switched to a 24 watt heat mat mounted to the inner wall. I realize I...

Thanks all for the advice. Any concerns with the power of the 200 watt space heater? I was thinking of downgrading to a 50-100 watt bulb or heat wrap and/or running a computer fan at all times to increase circulation.

Hi all. Long time reader, first time poster. Background: I recently purchased a chest freezer off craigslist to use as a fermentation chamber. This time of year in PA, my basement temperature is ~59-60 degrees (F). My goal is to stabilize a temperature ~68F. I purchased an inkbird and a...