Search results

Quick disconnects. Sent from my HTC One using Home Brew mobile app

My first 10 gallon brew I realized that I could not pick and move the kettle. I was brewing alone and didn't have a ball valve installed yet. I quickly realized that I didn't have a way to move the wort to my fermenters. I ended up using an auto siphon, but I invested in QDs and silicone...

I think both options work well if done correctly. You can get comparable efficiency. Until recently fly sparring was difficult with my setup, so I did mostly batch sparging. Try to work out how you will heat your water, where you will hold your water for the fly sparge and where you will hold...

I used it as a base bittering hop for nearly everything I brewed in the past year, IPA, Saison, Stout, American Amber etc. I have experimented with using it for aroma hops, but I like it less as an aroma hop.

I think Northern Brewer is a great mid-alpha hop. I use it a lot for bittering. It is worth a try.

No need to get into a flame war, but the reality is that we don't actually know what produces good hop aroma. It is highly unlikely to be a single factor. Myrcene levels alone are not the only factor and you cannot say that AA level does not play a role because it is still being researched...

I have been lurking on the forum for a while. A friend from my brew club helped me put this together. Thanks for all of the posts. Sent from my HTC One using Home Brew mobile app

I agree that oil content is very important. I am not saying that Cascade is not good for dry hopping. For a double IPA, Cascade is not going to provide the kind if aroma needed without a massive amount. That is why I suggest combining it with another more powerful hop. If you were making a pale...

It would be useful to know the grist of your mash. Huskless grains like rye and wheat will definitely cause problems. Not knowing any additional details, I would try adding rice hulls. I use them every time I brew just for extra insurance. They are inexpensive, usually add $1 to a ten...

Generally speaking the higher alpha acid hops for shorter periods (5 to 7 days) are best for dry hopping. I think I would skip cascade and go for some other high alpha acid variety. Or add another high alpha variety in addition to the Cascade. It is good to combine hops (although probably not...

You don't have to worry about autolysis for well past a month. Sent from my HTC One using Home Brew mobile app

You don't need to rack to secondary unless you are fermenting something like a barley wine or sour. Leave it on the yeast until your gravity reading is correct. I would recommend leaving for another 4 or 5 days after your gravity readings are stable. The large colony of yeast will clean up by...

My solution is to wrap my mashtun in an electric blanket with another blanket wrapped around it. It is cheap and works well. The only draw back is when I direct fire I have to unwrap it. Sent from my HTC One using Home Brew mobile app

You will be fine. I use the 001 all of the time. I always do my starter 24-hours in advance. Sent from my HTC One using Home Brew mobile app

It is definitely true that perceived bitterness will be lower (more like a 30-min addition). The IBUs are still there, but for whatever reason they are smoother and less obtrusive. It is fairly controversial among brewers.

I use FWH on nearly all of my beers. I have a similar setup with a false bottom and bazooka screen. I use mostly whole leaf hops. I just put them on top of the false bottom. I fill my kettle until the hops are sitting in wort and wait for about 10-mins before lighting my burner. I don't...

Consider wrapping you fermenter in an electric blanket and ramp up the temp slowly over a few days. I swirl my fermenters to get yeast back into suspension. I bet you get down 4 or 5 more points. Sent from my HTC One using Home Brew mobile app

I think we are both correct. If you used an oxygen tank and got the parts/million high enough there would be noticeable oxidation or if you left the carboy open for a few days. Any of the trace amounts of oxygen drawn in by swirling would be consumed by the yeast in most cases. Yeast will still...

Slosh it around to your heart's content. It gets the yeast back into solution which helps to further attenuate your beer. There is plenty of CO2 in the carboy. If you did get a little oxygen in your carboy, it won't hurt anything as long as you have yeast present. The yeast will take care of the...

I used the gelatin and it is still cloudy with a lot of yeast in suspension. I am considering doing a second dose of gelatin. This beer is not really something I want to drink with this much yeast in suspension. It has been in the keg for nearly two weeks at about 33 degrees. I left the...