Search results

11102 +3 G Northeast IPA =11105

Sign me up too! Thanks Inkbird!

Looking good @TxBrew My first attempt at a NE IPA chugging along:

I'm thankful for my family. Happy holidays everyone!

Drank some of a Belgian Quad I brewed up a few months back. Mighty good!

If you upgrade to a 1/2" siphon it will go quite a bit faster. Almost twice as fast in my experience. Perhaps that would be quick enough so that bubbles do not form (I personally have never had that issue though, with either the 3/8 or the 1/2, so I'm just speculating).

Ha ha, I love it. Three different hops listed and three different replies on which one to use. I personally would go with the Citra. Or, perhaps you should try a split boil. Do a single mash, but split the wort into 3 boils and try each of the different hops (does require some extra fermenters...

I also tried a hop spider for a while and I hit the same issues you describe. I eventually gave up on it and now use hop bags. That way I can either remove the bags or push them to the side while I stir during cooling. I know a lot of people don't use bags at all and just throw the hops in...

USA, red. Thanks!

I just did a saison last month with 3711. OG 1.056 FG 1.002 :rockin: Started the ferment at 68F. Raised temp to 74F after a week. I suspect it would have gone to an even lower gravity if I had started the fermentation at a higher temp. Cheers!

Looks nice. Count me in.

Nice idea! I've used painters tape in the past, but you have to dry off the carboy first so that the tape will stick.

I had a similar experience. Was around 72%, then bought a grain mill and now I'm around 78%. I should probably start adjusting my recipes to compensate, but haven't bothered yet - I just end up with a few points more in starting gravity. As long as the beer tastes good I don't mind. Cheers!

8685 +6 G Irish Porter =8691

I'll be doing an Early Irish Porter this weekend. Ironically it is almost the exact same recipe as the OP of this thread, but the version I'm doing uses Fuggles and Irish Ale yeast instead. Last time I made it, it came out awesome, so I'm really looking forward to this one. Cheers!

+ 3 gallons American Amber + 3 gallons Belgian Quad + 3 gallons Saison = 8473

Do you mill you own grains? Perhaps the black stuff is actually grain dust/powder from the dark malts in the stout? That stuff floats everywhere.

Count me in!

Count me in. Thanks Spike Brewing!

Here are a couple pictures of what I did to the wire basket. It keeps the carboy about 1-1/2" off the bottom of the fridge. In the first image you can also see a heating wrap I use for warming up certain brews.