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I cold crash at 40 until I have time to rack into the keg. Usually 12-24 hours is enough to drop the yeast and trub out of suspension.

Just for example, this is the profile I use for S-05 for my IPA. Start at 60, let it ramp to 70 over 10 days, dry hop at day 11 and leave for 10 days, then the cold crash on day 21.

I do it after it has cooled down and done a first whirlpool. I have a megapot 1.2 with a valve on the bottom after a whirlpool, much of the trub has gone to the middle. I have yet to get an infection. I also forgot to note that I sanitize everything, generally leaving the hop spider in my...

Here is what I do for all my super hoppy beers: I made a hop spider just for transferring. Just get a PVC pipe reducer, some lug bolts, a paint strainer and a ring clamp. You can get all of it for $5 at Lowes/HD and lasts forever. I then sanitize a bucket, put the spider on top of the bucket...

David, that space is perfect for 5 gallons, or a 6 gallon carboy. Make sure you have room for a container and a blowoff tube when you make the collar. This is about the same size freezer as I use for my system, and I needed a 6" collar to fit a 6 gallon carboy. I highly suggest that you look at...

I made a Pliny the Elder clone that registered around 200ish IBU on beersmith. It was actually not bitter, and all the flavors mellowed out really well. An addition of dryhopping really added to the hop aroma and flavor, without bittering it up more. I highly suggest dry-hopping, some of the...

Alright, cracked one open with a few people this weekend. This actually came out quite well! This tasted just like a stout should (albeit a small bit thin, due to very low FG). Malty, chocolaty, dark, bold, roasted and a slight sting at the back of the throat from the chilies! Wow, I am very...

I undershot the OG by quite a bit... this is my first <5gal batch so I assume I didnt account for something. I hit 1.063

Just an update for anyone interested: I bottled this beer last night after allowing a few chiles to rest in it. My only concern is that the beer is going to come out very dry. This was supposed to finish at 1.030, but it finished at 1.004. Ill post another update in 2-3 weeks, and let...

Thanks! I did do a knockdown (punching the dough is what my GF called it) at about 2 hours into the rest. I really wanted pizza last night, do I didnt refrigerate! haha. I did put the other half in the fridge overnight, pulled it out a few hours ago and will try again tonight to see the...

My first attempt at homemade pizza. Dough was not as springy as I had hoped for. Any suggestions? 3 1/3 cup of flour 1 1/2 cup water 1 package dry yeast 3/4 teaspoon salt Let it rest and rise for 8 hours Made the sauce myself as well. Took whole tomatoes, peeled, crushed...

I agree. I only know of 1 brewery who aims for 100% efficiency. They grind their grains down to a fine powder, then run it though a hydrolic press to achieve this. Last I was there, they were still only getting 98.5-99% eff. Now, there are some calculator out there that consider you hitting...

One suggestion that I have read is to add the Munich malts in later in the mash. You will still pull all of the color out of them, but not get as much of the "toasty" flavor profile. I have never done this, so I cannot be sure. Maybe throw them in at 30 minutes left?

Well, I went ahead and tried this recipe this weekend. Here are a few pictures that I took. For 4 gallons of total water, I thought 3 chilies would be appropriate. Color is good, and there is a slight aroma of Chilies. Also threw in 1 chile, seeded and torn apart at 10 minutes into the...

Well I think I have the exact recipe that I am looking for: http://www.brewersfriend.com/homebrew/recipe/view/243342/chilehawk-chocolate-stout After speaking with so many people suggesting chocolate to be in the mash, I am going with some. I guess we will see in about a month. Planning...

Thanks for the feedback Brett. These are not the kid of roasted Chiles that you are thinking of. These are Japanese chiles, very small and extremely spicy! Not sure why they are so extensively used in Mexican cuisine, but they are damned good! They have a very distinct flavor when roasted...

Hello everyone. I do not post much on HBT, but I am a daily reader here. I am on a mission to design a spicy stout with roasted chile peppers. I am looking to gain the most flavor out of the roasted chillies, as they are some of my favorite! I dont have the equipment to roast these chillies...

Just want to thank everyone for posting in this thread and helping make my fermenter a reality! I had only 1 issue using the equipment that was posted in the first post. Installed Raspian fine, but when it came to the audrino, had to purge its memory a few times, as well as use the "Leonardo"...

Great article. What kind of relays are those? They look very compact and perfect for this application.

1169 Cat knocked over the graduated cylinder and shattered sanitized water and hydrometer glass everywhere....