Search results

You should wait. The best advice I've gotten on this forum is that patience is a virtue for a homebrewer. Also FWIW, I typically get ZERO airlock activity in my fermentor (sometimes I'll get a bubble or two). But I've always had good / full attenuation.

Thanks for the replies. More data: I mashed at 151F for 75 min. Volume into fermenter: 3.2 gal. WLP300 yeast. Grain bill: German pilsner: 2.5# Wheat malt: 4# Munich: 0.3# Caramunich: 0.3# Brew day was fine, pitch temp was 70F.

I brewed up a Dunkelweizen 18 days ago, and the recipe data from brewersfriend lists an expected FG of 1.013. I'm at 1.021, which is where it's been for 11 days or so. I would normally bottle this weekend, after 3 weeks. But I've had a bad experience with bottle bombs once before, so I'm...

I'm doing 3 gal batches exclusively now. I'm doing primary in normal 5+ gallon buckets, and secondary in a 3 gallon carboy. I don't much like the head space in my primary bucket, but I really like buckets better than carboys, and I've not found any 3 gallon buckets either ...

Cornhusker Beverage & Bridal: You gotta love a place that has home brew supplies + wedding planning.

Actually, I was assuming I'd remove the chiller in order to start a whirlpool effect. There's no way I could do so with my chiller and my BK. Of course, it doesn't seem that a "hop stand" requires doing a whirlpool, but the canonical BYO article associates the two pretty closely.

I finally broke down and bought a stir plate (Hanna). It's pretty awesome, and, according to all the calculators, I should be ending up with at least 50-75% more yeast cells then I did by occasional swirling.

I found that my confidence in harvesting a yeast cake after fermentation is much lower than just doubling the yeast I've just bought. So when I buy a vial of White Labs yeast, I make a 1.5L starter, cool, decant, and pour into two vessels. One I pitch with, and one I save in the fridge...

What's the best way of inducing a whirlpool vortex when using an immersion coil chiller? I suppose if I'm doing a hop stand for 30 min, I'd do that first, then insert the chiller and start cooling after then required 30 minutes. But -- if I want the hop stand at, say, 180F, I need to chill...

Thanks. I probably should also have added in the OP: - I've always used pellet, never fresh hops - I've always used a mesh bag for the hops - I've never weighted the hop bag while dry hopping, so it floats on top of the beer, rather than dropping to the bottom of the carboy I'll...

Thanks for the replies. I haven't used a strainer when racking, but my siphon has a racking cane tip that should be keeping out most of the crud. I might try a strainer on top of that as well. I'd like to cold crash, but I've got no setup for that yet. My goal is to get a dedicated...

I've only dry-hopped a dozen or so brews, but I nearly always notice that I get some "hop particles" in my glass after bottling. I always rack to secondary, dry hop in secondary. I never dry hop more than 7 days. I try to rack carefully from secondary to bottling bucket. I don't pour...

I am not an expert. But I have been doing ~3 gal BIAB brews for a while now, fairly successfully. I do primary in a standard 6 gal ferment bucket, so yes, there's lots of headspace. But I've never had an issue with contamination; I never use a blow off tube, just an airlock, and I don't...

Thanks for the reply. I suppose you're right about the FG; brewersfriend shows a predicted FG of 1.016 as well. I've thought about sucrose/honey to get a drier beer, but I figured that this was more 'advanced' than the mash schedule. My thought about water quality is that my hard water...

I decided to brew (BIAB) a series of IPAs, with only small changes from batch to batch, to try to increase my brew technique and understanding (see this thread). My first batch has has been in primary for 12 days, and the gravity seems a bit high to me at 1.016 (still hoping it attenuates a bit...

Any advice for when to FWH with a BIAB setup? I do no sparging. Should I add hops at the end of the mash?

As you know, there are a lot of calculators for IBU given your hop schedule. It sounds like you're looking for a calculator for "non-bittering hoppiness." I've never seen anything like this. Really, you need to balance the IBUs that *you* will get (given your actual brew session, not the...

I am not an expert. But I'm at the point where I always make a starter now. And I would for harvested slurry too -- unless this is a really small batch with a low OG.

Thanks for the feedback! I thought I'd try (initially at least) to keep the bittering hops the same, and so I chose what I thought would be a nice neutral one. So if the next brew session I switched Amarillo for Citra, I'd keep the bittering hops unchanged. Additional dry hopping and FWH...

My only commercial experience with high IBU low gravity beer is Drake's Alpha Session, which I hated. To me it's the poster child for "your malt bill should match your hops."