Search results

I would recommend that you forget trying to hit a 13% Hazy IPA and put your focus into trying to brew a great Quadruple IPA. A local brewery around me produces quad IPA's at 12.4%. Don't worry about the number per se, just try to hit the beer style Here's a link for tips on brewing quadruple...

Yeah it sounds like they pushed you in the direction of a yeast that is more suitable for newer brewers without the ability to control fermentation temperatures. You should be able to create a good beer with that recipe.

Only knock on the recipe would be the Kveik yeast. This could be considered a pseudo-Kolsch I suppose. When you use a proper Kolsch yeast it gives it that Kolsch character (lack of a better term) which I perceive as red apple. Balances beautifully with the malt. My last Kolsch was 95% Pilsner...

I'm pretty sure I used Wyeast 2206 although I don't have my notes on me. I'd rank it at or near the top of my favorites brews in 2023. I still have a mason jar full of the yeast slurry from that brew that is probably useless now 🤦‍♂️

S-23 makes a reeeallly clean lager that drops clear very quickly IME

Keg has a leak somewhere, which is why the CO2 leaked out, and the beer was oxidized. Make sure you find the leak before using that keg again or the NEIPA will be ruined.

These are great. Still on my first bag many brews later https://www.brewinabag.com/

Sabro is the worst and only takes a week IME to dominant the hop character of a NEIPA.

I own a Tapcooler counter pressure bottle filler but I just fill straight from the tap now. I've had trouble with the extension tube and one time, it came off in the bottle and that was the last straw. I had an extra CO2 tank and an extra regulator laying around so I added about a 8" hose to it...

Like others have said, you won't be able to push all the beer out with the pressure you intend on having in the fermenter and it doesn't sound like you have an external CO2 source to push out the remaining liquid. If you intend to just draw samples out of the FV, then it will work fine. If you...

Morebeer's 'Lager at Worlds End' My buddy drinking the same. Had to include bc of the Point Special glass and a Vienna Style Lager. I think my LHBS either forgot the C 60 or the roasted barley. Still turned out great and still trying to drop clear at the 4 week mark.

That is dark for a Pale Ale. Still could be a good beer though. Can you share the recipe?

I've left a little moisture in one of my kegs before. After disassembling, soaking in PBW, sanitizing and letting air dry (not for long enough I suppose). A few months later there were a lot of nasties in there. I would let air dry for a few days before storing long term.

I enjoy asking the the most obvious questions. I'm in IT. Comes with the territory. Have you made sure the shut off valve on the regulator going to the that keg is not... shut?

My suggestion would be to put it together, piece by piece, fill it with water and have a simulated brew day. Then you can play around with the controller. Get familiar with the valves and how to make the water go where you need it to go. Do it for as many hours as you need to until you get the...

You're making me want to pull out the gaming laptop just to remember how to do it.. It's been a while since I played it. I remember getting stuck a couple of times but figuring it out.

Makes you wonder what geniuses are designing some of this equipment. Cleaning is one of the most important things in homebrewing and ease of cleaning is taken into consideration when buying equipment.

The only complaints I've heard is the opening isn't large enough to fit your arm in. Makes cleaning a little more difficult

How long has it been in the fridge? With enough time, the sediment should cake to the bottom and allow you to pour clear beer. Edit: Unless you have waaay to much sediment in the bottle.

I racked my lager in June and brewed again in October and pitched directly on top of the June batches yeast cake (lager). Took about 6 hours longer to get started but it fermented great and tastes good so far. Side note: I left the yeast cake under pressure at lager temps in my ferm chamber...