Search results

Agreed. The damage must have happened pre-fermentation; on the hot side. That's why addressing oxidation on the hot side improved the shelf-life of the beer.

Definitely was not oxidation during kegging, but it was definitely oxidized - I changed none of my cold side practices on this batch. After fermentation, I transfer from my conical to my keg by pushing out of the conical with a few psi of CO2. The beer goes into the keg through the beer out...

Keg is empty! Time for a quick recap. I brewed this simple NE IPA on Jan 22 and kegged on Jan 29. A full 8 weeks after kegging, the beer was still quite good. There was no slight darkening with time that I had previously experienced. Hop flavor and aroma really stuck around - there was very...

The values that Martin provides above are exactly what I've used with NE IPAs with great success. I've also reversed the values (150 ppm sulfate and 75 ppm chloride) but didn't like it nearly as well.

OP giving a status report. I'm now 7 weeks since brew day (6 weeks since kegging). Color is a nice light yellow/golden color. Flavor is still a nice bright pineapple-y flavor but it is starting to fade a little. Given that I used to get 3 or 4 weeks until the hops dropped off severely (like...

Wow! Nice sale going on - $19 (regular price is $29). Hard to go wrong with Thermoworks. I have the Thermapen. I use the heck out of it for cooking, smoking, and brewing.

Go to a grocery store or somewhere that has canning supplies and buy Ball Pickle Crisp. My local OSH (Orchard Supply Hardware) carries it. It is CaCl prills. Looks like this:

Yes, you make additions on the Water Adjustments tab. Just make a guess - you're not going to hurt anything. Bru'n Water will show you what anions and cations each salt brings to the table. Simply guess and see where that lands you relative to your goals. Guess again if you are far off the...

It doesn't tell you; you tell it what to add. Try typing something in there and see what changes. I suggest typing something in either the calcium chloride or the gypsum cell (or both) to see how the calcium levels are affected. It's pretty easy once you get the hang of it.

I hope it helps you. I am getting improved shelf-life on my IPAs. I'm still enjoying a NE IPA style after nearly 6 weeks on tap. My last IPA that was not LoDO was good for about 3 weeks and then it was NOT good. And I can't drink that fast. PlinyTheMiddleAged

Tommydee, I just did a LoDO Blind Pig last Friday - kind of Pliny the Elder's little brother from Russian River. I ended up low on my og as a result of being too gentle with my post dough-in stirring. But whatever, I'll have beer. And based on the LoDO Focal Banger inspired beer (not quite a...

hio, I don't know if there is a complete list of LoDO practices (and if there is, it's probably pretty extensive - I've seen posts where folks are pre-flushing all lines with CO2 before priming pumps for example). But I can describe what steps I took - some of which are not unique to LoDO. Keep...

Isn't it a touch high in sodium too? Any chance you live near the coast? Otherwise, it looks decent.

Please feel free to stop by and tell my kegs that! Cold side O2 control definitely helped (and I am fanatical about it) - decent hoppy IPA flavors went from a few days to one or two weeks. I'm guessing that what was happening on the hot side destroyed my pre-fermentation hop additions. Perhaps...

Agreed. The NE IPAs that I have made stay cloudy during the entire time they are on tap - maybe they get a bit more clear towards the end of their life, but they are still cloudy. And I use Irish moss. Even with clear wort, my NE IPAs are hazy. I think it comes from dry hopping during active...

I looked through my notes and couldn't find exactly what I did - I believe I used about 1.5 to 2 ml per ounce of vodka. That gave me enough room in the small canning jar that I used to shake the mixture until the oil was dispersed. From memory, I used about 4-6 ounces of vodka for 8 ml of...

Gustatorian, I used Hop Shots a few times. The first time was a bit of a disaster - I added them straight to the brew kettle. That resulted in a sticky mess. After that, I dissolved the Hop Shots in vodka. I put a few ounces of vodka in a jar, put the Hop Shot in, put the lid on, and shook the...

Ok. Here goes. Sorry this took a while, been out of town the last few weeks. At the last report, I had transferred from my conical to the keg - I added some priming sugar to the conical and waited until fermentation restarted before I transferred into the CO2 purged keg. I then put some CO2...

There are a lot of places to hit in SF, but my personal favorite is Cellarmaker. No real food there, but the beer is great. If you head across the bay, Drakes is good as well. Enjoy!

Are folks still favoring the Extech DO600 meter? With a stated accuracy of 0.4 ppm and targets well under 1 ppm, I'm scratching my head trying to figure out why this meter is a meter of choice. Thanks, PlinyTheMiddleAged