Search results

is that filter going in the keg or outside of it? I'd be careful of in the keg. The filter/tubing needs to be suspended such that it remains the headspace of the keg. if it is sitting in beer it will push beer out the same way that the out tube pushes beer out. Pressure builds, pushes on beer...

yeah i brew to 5-5.5 in the kettle and put 4.5-5 in the fermenter cause I ferment in a corny. That particular grist is 19.5lbs (including the husk), so its really only like 2%. I thought it was VERY present particularly when pulling the sweet wort off, but you could certainly go higher. I also...

4oz

Am I reading the spec sheet that it’s 5-8 oz pellets to 1oz spectrum?

It was available on amazon not that long ago, i think it was like 65 bucks for 100g? rate is 5grams/hectaliter, which i think works out to just about 1g per 5gal batch

Fresh squeezed isn’t a neipa, fresh haze is, but I have not had it. Squeezed is more of a classic ipa. that said, if you liked fresh squeezed hop wise, that is citra/mosaic so you already have an idea of what that’s combo will be like.

I’d always start with Citra mosaic for your first neipa learn with that then expand to other hops after

Like they were clear when cold in the keg and then go hazy in the bottle? did you keep the bottles cold in those few days or were they kept warm? So far i have only filled dark beers and haven't noticed it, but i have a lighter colored, though still reddish, english-inspired ale, that i could...

Nothing on the grain bill but I bet it’s pretty simple https://yardsbrewing.com/products/philadelphia-pale-ale

I dont own a conical, but when i've seen people on instagram dump yeast they use a 2" to 1/2" barb, then add a hose to said barb. I assume they put on a PSI or two to push it out. I also bet they feather the butterfly valve the whole time to limit actual batch loss.

not sure how many points you’d need, but the more you flush the more you reduce the dissolved oxygen. It probably doesn’t take much to create 5g of co2 but ideally you’d go thru 20+ to keep the flush going. that said I wouldn’t leave them in that garage that got. Plus you might have some weird...

Were any articles on the protein/polyphenol interaction mentioned or just summarized in the conversation? I think I experienced exactly what is described on a recent ~45% wheat (malt and flaked) NEIPA turned West coast with a significant amount of Vic Secret. I had posted about it a couple...

Agway in riverhead has a decent homebrew aisle, not as good as a real lhbs but you could easily put together a beer there. I imagine other locations might also. Maybe even tractor supply?

Both have filter options. It’s not going to give you clarity type filter but grape skins are not much different than dry hops or heavy fruiting post ferm edit: didn’t see it was you yooper when I first replied but I still don’t see how it could be all that different

let me introduce you to the clear beer draft system or any top draw unit. The cbds is like 50 bucks and Williams brewing has a cheaper version (not identical) for 17. for everyone else I imagine he serves on 100% nitrogen just like cold brew

Mashing is time and temp. Short of mashing so hot you start denaturing enzymes. 2.5 hours at most mash temps will result in nearly complete conversion and attenuation like that. you can also go hot and short, 45 minutes to keep the fg high. That’s particular useful for low abv beers that you...

has anyone had any commercial beers or some other experience with this cryo blend from YCH? seems pretty neat. They just announced the formal name, and it popped up in the CBB email. It was a numbered blend previously so perhaps someone got their hands on it? https://cryopopblend.com/

Yeah. And I actually think it was you And I discussing this last year if not two years ago now. This was overbuilt starter, never decanted. Neither in the flask or in the mason jar I pitched into the next starter. This was the third gen of that so definitely could have been some drift. Not to...

It’s still somewhat possible but given the brand new clarity of the beer I think it less likely. Then again I don’t recall my fg hydro sample being so intense, but again I seem to have omitted it from my notes for whatever reason. Initially the beer was definitely all hop burn and the goal of...

Update post gelatin. It’s been 5 days at 31 after adding the gelatin and the stringency has reduced slightly but not altogether gone. It’s not quite as immediate as the beer was a week Ago, so I’ll call that a win. At this point it’s more like a west coast ipa, similar bitterness but not quite...