Search results

For those of you that are using this 10g pack, how much did you add for 5 gallons? Also did you just mix it with warm water? I plan on adding it to the fermentor.

Do the enzymes work on malt extract?

Munich classic has 0 clove or phenols every time I’ve used it. Ive yet to use it in an ipa tho. While fermenting it smells like banana bread but that settles down to more of a English yeast fruitiness. Alway ferment at ambient air temp (74-75) with no air lock for 2-3 day to keep the top...

The darker pellets are YCH cryohops the lighter ones are farmhouse cryohops vacuumed sealed (both simcoe) the farmhouse pellets definitely smell better. YCH smells ok but they smell older and less vibrant even though they were purchased 2 months after the farmhouse hops.

I’ve used the cryohops repackaged and vacuum sealed from farmhouse and absolutely love them. I have some YCH in the freezer that I haven’t tried them yet but I’ll report back on the quality. FYI the farmhouse cryo pellets were the same color as normal pellets but more sticky and dank.

I’ve been using danstars Munich classic for a couple of other beers lately, mainly Berliners and Gose. Fermented around room temp (71-74) it is mostly bubblegum, pear, and generic fruit like you get from English strains, with a small amount banana and 0 clove. I’ve really been meaning to ferment...

Made this, turned out very good. The Nelson, galaxy and grape juice work very well together. As to be expected it’s a bit drier than usual but definitely has a sauvignon blanc quality to it. Also it’s more murkier than usual as well.

I alway brew a 6 gallon batch then water down 2 of the gallons and make a quick sour Berliner or gose, that way I don’t feel like a wasted a brew day on 3 gallons.

Some times when I’m using my spunding valve on a different keg, I will cap the keg 24hrs after first dry hop (day 4-5) The beer is usually 80-90% carbed when I tap it. Haven’t over carbed one yet

Idk. I ferment in a keg. I use the CB system in my fermentation keg then I jump it to a 3 gallon keg with normal dip tube. The beer coming over is completely free of debris, I imagine if you end up transferring hop material it would clog up that screen from the inside.

The screen is specifically made for the clear beer system and is sold on their website. I can’t speak to how useful it is because Ive never not used it. I bring kegs to gatherings a lot (sentiment gets kicked up) and use FC intertap faucets that can clog easy from hop particles, so for me it was...

I use the clear beer draught system as well with a screen over the pick up. my normal set up was to ferment 3.5 gallons beer in a keg then jump to a 3 gallon corny with a keg hop addition. What I’ve been doing the last two IPAs is to transfer the cleanest wort I can into the fermentation keg, I...

I don’t know if it would be something you would want to try but last 2 IPAs I made I served straight from the keg I fermented in (with a float dip tube). The last one took 8 weeks to drink, I’ve never had an IPA stay that fresh for that long, no off flavors. I dry hop on day 3 and spund, keeps...

The talk a while back about trilliums dialed in recipe that was posted online got me interested. I think I’m gonna take a stab at something like it tomorrow, got a London III starter going today. Tell me what y’all think. White Girl Wasted IPA 3.5 gallon batch 60% 2 row 40% white wheat OG...

I recently brewed a Gose with danstar's Munich classic that had a strong fruity character. I brought it to a gathering and the people there were trying to guess what fruit I added to it (there was no fruit added) the descriptors I got the most was peach/apricot and juicy fruit gum, a few said...

Honestly the easiest way to close transfer from carboy is to take the guts out of the poppet and black disconnect. I always ended up having to do that anyway when it clogged up. Just be quick and hold your finger over the hole when putting the poppet back together. If your careful the small...

I’ve never tried using a filter, but before I switch to fermenting in a keg I use to close transfer from better bottle (well a PET vintage shop carboy) when it got clogged the pressure would build up and the convex bottom would pop out concave. After transfer I would pop it back in, this happed...

I’m only making 3.5 gallon batches so the beer is only on tap maybe 4 weeks and drawing the beer from the top with a floating dip tube so yeast was actually not much of a problem. I also make sure not to transfer any hops from the kettle to reduce plant material. It’s the first time I’ve done it...

I usually spund my beers but recently stopped due to the ester profile being muted (usually use London ale III) I would imagine WB-06 would do the same considering Hefe yeast like open fermentation. Now I use a blow off tube into a 3/4 full 750ml bottle and cap fermentation 2-3 days after first...

Has anyone tried fermenting and serving from the same keg? I did that with my latest beer and I’m very pleased with the results. It took about 2 weeks of cold conditioning to drop the dry hop burn but it’s great now. It was crazy easy with no transferring, I do use the clear beer draught system...