Search results

+1 for Nottingham

Using kveik in summer, I've done two IPA batches in about five days. Kveik finished in 24-48 hours. The rest of the time was building up pressure via spunding, then a quick cold crash. I generally don't do diacetyl rests unless using English yeasts. The final product was tasty and drinkable...

Harvest the hops, and the boil is on. Whirpool soon…

The torpedo brand is more expensive. They are marketing that the product is higher quality. I've used some biolab cell culture fermenters. I've seen those welds. They are awesomely clean and perfect. Apples and Oranges.

Welds in mine look exactly like this. I've been using them for 2-3 years now with no problems.

I have one slimline torpedo I bought on accident two years ago (was going for the regular torpedo). I'm not a great judge on welds, but the welds in mine are ground. They look average. Not great, just average.

I ground up my grains, and filtered water to brew a cascade wet hop ale tomorrow. Targetting 4+ pounds all in the whirpool!

Im planning a simple beer on Sunday. Im going to mash in my 20 gallon spike. I have four pounds of fresh hops i plan to throw in during whirpool. Does anyone have experience with this quantity of fresh hops, and how effective the whirlpool is to prevent the hops from clogging the pump system?

I have a Spike 20 gal mash pot. I put a non-weld 1.5. TC port in the lid, so i can drop a cip ball into it.

Im interested. Id love how know how beer fairs with them in in long term storage.

Or add it in small doses. I accidentally used 10% a while back. That was plenty to dry it out. Didn't taste fusel-ly, but had a definite buzz factor.

Did you use a mash acid? Ive had something similar when using lactic acid.

IN.

I usually plastic enclosures. Cheaper, easier to drill. Personally I always appreciates when there are MOV surge protection in a box.

Soaking in whiskey. I've also boiled cubes before soaking in whiskey too :cool:

+1 to less wood for longer. Forgot to mention that I've played with soaking cubes for months to mitigate some of the tanins. That helps.

A second stout tap flake barley Rauch malt

Yes. I've done barrel aging, chip, and cube aging. I always put my chips/cube directly into primary (after letting them drink some whiskey), and never go longer than 2 weeks. With some types of oak or darker toast, it's shorter. I would stay away from spirals. It's too much surface area to have...

How long do people typically let their batches age before consumption? The clone recipe I used called for 16oz of roasted barley for a 5 gal batch, and that seems like a lot.

I just did a clone. I used a floor malted something…maybe Bairds or Swaen…only cause i had it handy. I used 3ml lactic acid to acidify the mash for a five gallon batch. Pressure fermented with Notty. Tastes 90% the same as guiness. Have it on co2 with a stout tap. Edit to add: I deviated and...