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Great call. I use Brewfather, but only taking mental notes. I'm exciting to keep learning and I appreciate your input.

It's not that bad. More of a stickler. I'm new to brewing and trying to dial everything in. The packaging seemed okay to me, but I did get some idaho7 that smell exactly like onion/garlic type funk. Haven't used them. Guaranteed it's something I'm doing. Will update this thread hopefully soon.

Thanks. Would that taste like a kettle sour? It tasts like the bite from a grapefruit with the flesh and zest. I have a fruited Philly sour one that just finished fermenting and it's sour. Very tasty. I can't wait to try it. The SMaSH beer isn't sour, though. Going to cut down on the next...

I've brewed 2 beers with Citra hops that I ordered when MB had pounds for $16 awhile back. I vacuum sealed them and tossed them in the freezer right away. First beer was a 5 gallon batch of Citra, Mosaic and El Dorado hazy IPA. 1oz / gallon each hopstand and 1oz gallon each dry hop on day 3...

Unfortunately, I don't have a pic. I took a hydrometer reading 2 days after dry hopping and it had that ngarly brownish hue. It tasted okay then, though. Looked similar to this that I saved from an overbuilt starter like 3 months ago. Was spinning on a stir plate for 24 hours.

I'll try the magnets again, thanks. I have the red sous vide ones. Also got a new and bigger chest freezer. Finally have enough room for more activities. Fermenting and serving in kegs for now. Going very well. I used gelatin for the first time the other on that smash beer and it was almost...

Thanks for your reply. Will be purging even during active fermentation from now on.

I just wanted to update everyone. There's no way I ruined this batch dry hopping the way I did. This was the first and only time I've bought ingredients from the closest HBS. My only guess is it was very old or improperly stored base malt. I brewed a SMaSH beer with maris otter (1.060OG)and...

Yeah, gotta decarb it first. It doesn't taste good at all to me.

I made a tincture with 200 proof food grade ethanol. It works great , but it tastes pretty gross. I take 1/8th teaspoon at a time. Couldn't imagine having that in a beer. Maybe extract would work better. Distillate maybe? You want the weed flavor, but I don't think it'll come through like that.

I'm rocking the Clawhammer 120v and love it. Hoping to modify it to 240v with a custom controller ASAP, as 120v takes a long time to heat up. The only thing I'd recommend is getting a bigger hop spider if you do big hopstands. Haven't had any issues with it. Easy to clean and works great all...

I grew up in South Side San Jose. I live up north in the sticks now.

Thanks

Snap! Dude, I love your videos! One of the first videos I ever watched was the mash mechanics one and I've watched literally every other one.

Thanks. I totally forgot. I did connect CO2( to the gas side) and continously ran it while I was dry hopping, but it was difficult. I forgot to keep it going to purge it! Damn. I'm with you, I think that's what it is. Will connect it to the liquid side and purge it from the floating dip tube...

Hiya, I've loved beer for years and finally got into brewing. I built a keezer right away, as I like hoppy beers and want to avoid oxidation. I did a 1.5g SMaSH beer on my stove and was hooked. Golden Promise and Mosiac. Fermented with US-05. Ended up getting one of those Clawhammer 120v...

I'm a long time lurker and just joined. Love brewing and this forum! I've brewed 4 batches of beer that turned out good, but this last one has me stumped. Trying to get some help. My favorite styles are hoppy beers, so I went straight to kegging due to oxidation. -Clawhammer supply 120v...