Search results

Might have to give this a try, I just tasted the sample that I had out and while the smell is gone the taste is not. This was my original idea and it worked like a charm in another sample I took. Then I found some more readings that copper pre ferment is ok but copper post ferment is a no no due...

Hello! I made a Dunkelweizen with Wyeast 3068 - Weihenstephan Weizen fermented at 62f for 6 days then rasied up to 70f for about 5 days now with no reduction in sulfur smell. I started to cool it back down now because the diacetyl rest is doing nothing for it. I took a sample last...

Well this is what I'm doing as I don't have a PH meter yet. So I'm using 100% distilled water and bru'n water to get my PH value.

Going to implement some of those techniques and see what happens. Going to have a look at this krausen in the leg thing, interesting.

I'm going to have to go the liquid purge route and try the transfer under pressure. Beer was still drinkable but noticeably tasted different. Glad it was only a 2.5 gallon test batch.

Curious as to what you do to minimize oxidization. I made a NEIPA and in 20 days in the keg it was brown.

From what I understand it is adding the dry hops when the fermentation is still active, usually at high krauzen. This results in bio transformation of the hops that leaves the beer "hazy"

I personally like the style, it's the only IPA I enjoy. The normal West Coast IPA way to bitter for me, I don't enjoy that spicy bitterness. The aroma and flavour of a NEIPA is enjoyable.

I hear ya! Mine has been lagering for a week now and going to be hard to wait. Fined with gelatin and going to lager for 6 weeks....or that's the plan.

Should be pretty easy to keep. Once fermentation is done don't raise the temp for the diacetyl rest and get the beer off the yeast as soon as you can. The lower the temp the slower the yeast will clean up the diacetyl as well. You could probably control it by keeping it on the yeast a...

You jinxed it now!!

Good find! Have been looking for some place in Canada that has bulk hops. Another place for your grains and some hops is www.ontariobeerkegs.com.

Want to share the PBW recipe?

I do believe it's just the regular Munich malt and not the 2, as the later is a bit darker from what I remember. Caramunich 1 is also what you want. As for the yeast I'm sure you will be fine, might end up with a little less malty finish but I'm sure it will make a fine beer non the less.

So I just stumbled on this!! I really don't want to buy an Amazon Fire. If I buy a small TV that has wifi with a web browser will that work? Hope this works out as the raspberry Pi is above my head. Thanks!

What kind of step mash are you planning? I was just going to do the 152 for the full 60 min.

This is what I do as I have a 2 vessel system, mash with 9g of water at mash temp with a recirculating pump. Works great but you might have a bit lower efficiency and a higher mashing PH with this method.

How did the brew day go? Thanks for the link, some good reading. What did you end up going with for a water profile? I think I still might go with the amber malty profile for the first go with this brew, but not sure yet.

Exactly as sibelman has posted, that site has a ton of information. I built almost my entire brewery from it, with some changes to the panel as I am running a 2 vessel system. The Electrical drawing as as simple as they get. As for parts Amazon was extremely useful but make sure you know your...