Search results

This was the closest thing I’ve got to a cone and I’m not even sure what I did differently. I have a spincycle from brewhardware on my kettle and after a few of the above posts am wondering if the speed of the whirlpool is not where it should be as compared to having the wort enter directly into...

interesting so in your experience the con forms better at hotter temps?

Are you saying that I can get a better cone to form if I world pool prior to chilling? I use an immersion chiller so I don’t really have an option to transfer clean but hot wort.

And as with all things brewing related, there’s a lot of contradicting posts out there. I’ve always added it at 15, but am going to try 5 next time.

Pretty much the only reason I’ve used it is to try to avoid transferring so much trub and hop material into the fermenter... and even with it I never personally get a good whirlpool “cone.” I get more of a pancake of yuck end it still drives me a little nuts that I can get a nice professional...

I remember hearing Mike Tonsmeire on a podcast (can’t remember which one) talking about Sapwood’s use of Biofine to help drop out dry hop particulate. I think it was a while ago and not sure if they still go with that. I tried it before and didn’t notice a whole lot of impact. I’ve heard some...

I don't have much info to add other than Henry did a CB&B podcast a few years back and provided some tips: Monkish Brewing IPA Tips

I’ve been reading a bunch of older posts on water chemistry and am starting to re-evaluate what I’ve been doing. I’m using RO water that just for fun I had tested with Ward labs, and well it’s pretty devoid of anything :) There seems to be a trend to lower the calcium levels from what I can tell...

sounds awesome. Recipe if u don’t mind?

Question for you folks here and especially London III and Imperial Juice users. I frequently see my beers brewed with the strains finish at a lower gravity than the software I use predicts they would. I totally understand that it’s just a prediction though. My mash temps seem to be on point, so...

I just got a pouch of omega hornindal that is a little bit swollen and even after a few nights in a cold fridge still remains swollen. Planning on brewing tomorrow and doing the whole under pitch thing, but would love to also bank some for future use. Any recommendations whether I should make a...

I just tried it for the first time...still young and a bit astringent, but definitely good. I'm not tasting the dankness I remember having in Bissell Beers...guess more apollo next time :)

This is great info...I've been struggling with efficiency as well and have been running my mill at .035. Even at that gap though, my wort looks absolutely disgusting. It looks like dirty muddy dishwater. I know its not supposed to be an issue, but when finish with the boil, I lose a crap ton of...

About to brew this tomorrow, just wanted to check about the batch size...it’s an overloaded term it seems :) is that volume into fermenter?

Literally listening to it right now. Really interesting they dry hop at 50F and for short periods of time.

Thanks much I will check it out!

After way too many oxidized neipas and ipas, I finally got one that doesn’t taste like butt. I used dgallo’s single hop recipe and spunded it for the first time. I want to now make an actual neipa using the same process I used last time. I’m looking for a recipe that is not 100% juice bomb, but...

So last weekend, Brulosophy did a patreon live q and a with Noah Bissell of Bissell Brothers - one of my favorite breweries. He mentioned something again which has been totally confusing me and I haven’t been able to get a good answer to. He said they’ve experimented a bit with cooling wort down...

One more question if you don’t mind...going to brew and his recipe this weekend to try and solve my oxidation woes. When you say dry hop 3 days before cold crash...is the beer at terminal gravity or at the tail end? The dry hopping is at fermentation temps? Curious about your process with you...

And this point I’m trying to avoid any transfer that I can get away with. Last 2 brews have been fermented in a corny keg with a floating dip tube. I am adding hops in near terminal gravity. Planning on trying the whole spunding valve thing next brew. Anyone here have a experience with...