Search results

Good to know for the future. I have heard of people using bleach to sanitize, so I figured double Starsan would have to be safer than that. I didn't rinse and the beer tastes great. I drank a few and am still alive :)

I had a batch recently that tasted like it was infected with some kind of wild Brett. I sanitized everything afterwards with Starsan at double strength and let air dry for a week or two. Brewed a new batch with the same equipment and no infection whatsoever.

Any reason for the longer fermentation? I usually leave in primary for 10 days for fear of the hops losing their punch. I considered experimenting with a longer fermentation to see if I noticed any difference though.

I ferment at 67 and then ramp it up to 70 after the first dry hop and then let it free rise to the usual ambient temp a few days after that (72-74). Comes out fine.

I purge any time I open the fermenter. When bottling, I purge the bottles, fill with wand, then purge the top and cap it. I noticed the local brewery doing that with crowlers and they seem to hold up well.

I've been bottling like that and my NEIPAs are holding up fine. I tried a batch without purging the oxygen and they turned brown after a week or two. With purging, I've gone 3 weeks with little or no change (I usually drink it all by then).

How have you guys been doing the dark grains for this recipe? Cold steep, long mash, short mash?

Jwin, you are right on the money. I measured the gravity yesterday and it was 1.010!! Amazing. I was expecting it to slowly kick in like the first generation, but it must have finished in the first 48 hours. Insane.

Hey guys, Just got back into brewing after a long hiatus. I just did my second NEIPA using Gigayeast's Conan strain. The first time I used it, I didn't make a starter and it had a long lag phase of about 4 days. I noticed the yeast were hanging around on the bottom, although not quite...