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Got this from a friend for my bday. We can’t find anything on the internet on it. Have you guys ever seen anything like this? Supposedly it came from Halas Hall through an old equipment guy?!? The case has a gold embossed nfl logo. I miss DaBears of old.

Yeah kinda crazy right, I highly doubt beersmith got it right. We added just under a lb and listed them as steep hops in beersmith. The lb of hops was for 15 gallons. It got another 12 oz in dry hop.

You won’t have any issues dry hopping at 60. Firestone walker advocates a cooler dry hop temp.

They are a small shop and they make most of the stuff from scratch. They took a few weeks to get my coil out the door and shipped. It’s not out of the norm. The quality is good once you get it!

You can do all of that. Personally I don’t bother filtering or fining anymore but it’s your beer. I’m not a fan of multiple transfers due to oxidation risks. I’d probably pick one method to clear the beer, either gelatin or the filter otherwise your going to push gelatin through the filter...

You should be ok. If our uncomfortable you can get a pack of cbc1 and pitch it when you add your sugars before you bottle.

I made a session apa in the style of a neipa last month. It’s got crushed at the super bowl party. 64% 2 row/ pale malt 21% flaked oats 12% white wheat 3% acid malt. 10 ibu’s at first wort hop shot 80 ibu’s all at whirlpool. A combo of mosaic and citra. I knocked the temp down to 175 and...

1) until it’s done, usually within 24-48 hours. You’ll see the yeast spinning in suspension and it will settle pretty quickly once you turn off the power. 2)depends on batch size and your flask but if you should have 20% of head space in most instances. 3) as fast as you can without throwing...

Cold beer carbs far better and faster than warm beer. As temps increase the required pressure increases. It’s a combo of time, temp, and pressure. I do 40 degree beer at 13 psi with a Blichmann quick carb for 45 min. You can do 30 psi at 40 degrees for a day then purge and set your...

At just under 50% wheat you may want some rice hulls. That depends on the mash tun and your false bottom design. If your using a Blichmann or the new stout false bottom you won’t need any hulls. An old bazooka screen will need some hulls.

It’s completely reasonable to push out neipa’s in a short window. Temp control is important for fermentation, I prefer 72 for Omega dipa yeast and 73 for 1318. Those are my two favorite yeasts for the style. You’ll drive peach and fruit at those temps. You need to dry hop on day two...

Your beer will be fine at 60.

Cheers to your aspirations to be a greater then a free loading lurker that contributes. You’ll fit in with this motley crew just fine

George Washington

I’ve used them to calibrate equipment pretty stable units

Yeast work faster at warmer temps but they Also produce some esters or fusel alcohols when hot. If you cooled quickly your probably ok. I’d give the yeast some extra time to clean up even if the gravity says it finished.

Pitch rate is related to OG in Plato in combination with style. You’ll most likely order a 2-5 bbl pitch and grow that up on site for the first batch. Most likely you’d make a smaller batch and grow it up to full size pitch rates. After that you’ll just pump it from fermentor to fermentor...

I use the ss unit pictured above. Works nicely without creating the low spots you’ll get from the whirlpool method. I do just let it whirlpool for the bulk of the mash. I usually give the top third of the grain bed a stir at 40 min and let it settle for a bit then I install the manifold and...

The correct answer is there isn’t one definitive answer. Each beer and each batch is different than the last one. ( unless you make the same beer every time you brew) I went to culinary school years ago. The best lesson I got was while discussing how to cook something in a demo class. I had a...