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This really hits home with me. I never let my kettle sit long enough for debris to settle before transferring to the carboy. Thanks

I like using them as mentioned in whirlpool and dry hop in small batches because it adds less hop debris to the smaller volume of beer.

I've brewed Dead Ringer. In this particular instance I go with simple: sprinkle it in dry at proper temperature which is on the cool side for me. When I did rehydrate it always bothered me that some of the slurry would remain clinging to the measuring cup I used. I also justified the simple...

I once saw a chart/graph describing hop utilization at sub-boiling temperatures. I know you get some bittering from 200 to 180 and then it falls off. I've seen it in my experimental batches that had no bittering charge but the beer had some bitterness. Regarding hop stands, I have just let it...

I think he meant 4 weeks. :)

Thanks Would you mind sharing the dark mild recipe? I enjoyed a good one at Hyde Brewing in Charlotte, NC last weekend while visiting family.

What is the shelf life of unmilled grain? Does it vary for base malts or specialty malts? I'm considering buying 50# bags of the grains I use the most just due to convenience and cost savings. I brew about every two to four weeks. I would be able to keep the bag in a cool dry location stored...

Based on my limited experience with cryo hop pellets I would say you would get less vegetative off-flavors. I use the cryo in small batches (2-2.5 gallons) especially when I do short boils. Reduced boil (or even no-boil extract batches) require more hops. Cryo allows me to use less hops pellets...

I do some small extract batches (2-2.5 gallon) to try out different hops or different hop stand temps/times. Some no-boil (180 degrees), 5 min boil or at most 15 min boil. Only DME (no twang, no sticky mess). Much less overall time and cleanup. Surprisingly good results for some of my extreme...

I heard one of the Aussie brewers who was an early advocate of full volume BIAB call the method "passive sparge" rather than no sparge. I'm not trying to start a semantics debate but thought it was interesting and consistent with Floppy's post.

Cereal killer here No complaints

I just finished a small 2.25 gallon experimental batch using DME and cryo hops. No boil. Heated to 180 added 0.75 oz Cascade Cryo. Held for 20 minutes at 180. Free fall to 145 added 0.75 oz Citra Cryo. Allowed to fall for 20 minutes where it reached about 120. Chill US-05 Definitely bitter but...

Now that the fermentation is rolling along I'm confident the white stuff is coagulated proteins from the Whirlfloc. It's breaking up and looks like it would fall if the fermentation action didn't keep it suspended. This was probably the "egg drop soup" stuff from the kettle but now just at a...

Definitely not hop material. It's white. I will take a photo when I get home but the active krausen was developing around it so it's probably hidden.

I used Whirlfloc for the first time this weekend. All-grain pale ale. It settled a bunch of break material in the bottom of my kettle and since I didn't anticipate this my pickup tube was not at a good angle and I had some go in my fermenter. About 8 hours into fermentation I've got a thick...

Just a thought for future brews with similar recipe: for me using dry malt extract is easier and less likely to scorch or have a twang. Just add to the water as it heats and bring to a boil. I've dissolved it in cold water. There is less selection of malts in the dry form but if you are just...

Use plenty of Zevon hops

Not aging beer and rushing/hurrying a beer may be two different topics. I've not found a need or benefit of aging my beers (hoppy ales) but they are usually gone before they get a chance to age. At one time I did "age" some older cans of Ten Fidy but realized it was really more for discussion...

I'm with priceless. It probably depends on the setting of the store's mill. Just for the sake of discussion, if the mill is set at .035 then after you crush, all pieces should be .035 or smaller to fit between the rollers. But since the grain is not perfectly symmetric in shape an uncrushed...

Are you able to determine how much beer will be in the bottling bucket to the same level of accuracy? The volume of yeast cake and trub in my fermenter is strictly a guess especially when I use a bucket. This means I'm also guessing how much beer will be transferred and bottled. I'm usually...