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I know man, I upgraded a lot of equipment which led to me not brewing for a couple months. I have been brewing regularly again, just not blogging. This beer is a good reason to get it going again! But thanks for the recommendation. Guess I'll go with 2 grams dry.

Is anyone that is spunding or keg conditioning with CBC-1 measuring how much yeast they are adding to the keg? I'd like to try keg hopping and conditioning with one of my house IPAs that I'm brewing today to see how it differs from my usual method of burst carbing. I just doubt that I need A...

Holy thread resurrection! When they responded to the question from 2011 it was 2013 ...

I have only brewed one milkshake IPA, so take my experience with a grain of salt. 1) I added my fruit purée on day 7 from brew day 2) I added my purée right to the primary for my IPA, added fruit to a secondary (split batch) for a fairly hoppy saison. Both turned out fine. 3) I didn't cold...

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CTZ is my go to for when I'm using a new hop in an IPA. Totally stole the idea from Trillium, but it works well. I am familiar enough with CTZ that I can attribute any new flavors and aromas with the new hop. I typically bitter with CTZ and use a mix of CTZ and new hop for late/whirlpool...

Hello HBT, I have been upgrading equipment and this is the latest piece to be replaced. I have a 60 quart Concord kettle that has been drilled for a weldless bulkhead and punched out for a weldless 1.5" triclamp fitting from Brewhardware. I never got around to using the triclamp fitting...

Thanks! :mug:

I used a half pound that I toasted on a cookie sheet at 325*F for 15-20 minutes. I had it spread pretty thin so I had to watch it and mix it every 5 minutes or so. I used this in 3 gallons (split batch) of stout along with a vanilla bean and 2 oz of cacao nibs. I added all of that to secondary...

You would be whirlpooling post boil, correct? The bag won't be in the kettle at that point, so you don't have to worry about the port being below the bag ... unless I'm completely missing something here.

Wish I could afford this. I'm up in Harford County and would love a property like this!

Sorry to butt in to the thread, but curious about your comment Martin. Are you saying you'd REPLACE some of the calcium containing salts with an acid to keep the mash pH in an acceptable range?

Yes, I would suggest a single dry hop before fermentation is complete. Maybe 5 days after pitching, depending on ferm temps etc.

Recipe looks good. I always add a little something (.25 - .50 oz) like Warrior at FWH just to give some definite clean bitterness. Are you bottling or kegging? The BIGGEST issue with these beers is oxidation. Adding 3 separate charges of dry hops after primary fermentation is done is more risk...

Just boil some dextrose in distilled or RO water (easier than trying to dechlorinate such a small amount of water) and add it to the fermentor with your hops. I do this all the time with my bigger beers when I'm bumping the gravity up. Never done it to specifically counter oxidation, but I don't...

It's been a while since I did mine, but I do remember it taking a couple days for someone to approve your new account as a brewery account. I stopped updating mine a while back. None of my beer drinking friends ever bothered to check in my beers even when I had a QR code printed on the label...

I don't cold crash my IPAs. I don't want to step on Brau's toes, as this is his thread, but you really aren't trying to make a hazy or cloudy beer. You are trying to make a beer that is packed with hop flavor and bursting with hop aroma. The processes we use to meet that goal result in a...

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I use Libre Office for my supporters version. Worked with the free version as well.