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I have a pound of Fuggle to work with too. I forgot I ordered that.

Thank you for the link. Unfortunately, 1:45 drive, is the closest I could find (Wilmington, NC).

Should be pretty quick on the dregs/lees. You can warm it up, too, if in a rush.

I appreciate the input. I looked up a fullers recipe, and maybe a simpler malt bill would be better since I have so many variables run in the around already. And because I don’t have a LHBS near me, simpler malt bill will be easier to order. Fullers 5G batch: 9.0 lb. (4.1 kg) English pale...

I’m the past, herbal/minty is what I got out of the glacier/NB. For the citra, I think I am going to smash on the yeast cake under high pressure for a pseudo lager. Hopefully I get my yeast issues ironed out. The “hodgepodge” batch is cold crashing and I tasted some out of the keg.. It’s not...

Or maybe a brewery that sells home brewing ingredients? I just moved to Myrtle beach. Recommendations appreciated! MFP

Czech yo' self before you wreck yo' self! -Ice Cube cider

Yup, should work great. Works great for mead too since the cake doesn’t need the nutrients to multiply. It’ll cut through the simple sugars in relatively shot order. You don’t want to do it on ipa hops because any bitterness will go out if balance with the low gravity FG if cider real quick...

13 gallon batch^

Minimal bittering hops for the boil: .3 oz Columbus 6oz glacier + 6oz Norther brewer “pour over” hop stand. I’ll pour the wart over the hop sock into pre-chilled water. 6oz glacier + 6oz Northern brewer: dry hop. I am going to try a hop sock/ magnet setup, with a goal of dry hopping when the...

I read up on some NEIPA recipes and 1# hops is about right for a 6 gallon batch. So I am thinking to go for a hybrid ESB/NEIPA. ESB style malt and hop profile, and NEIPA hopping schedule. Fermentables Amount Fermentable Cost PPG °L Bill % 16 lb Dry Malt Extract - Pilsen 42 2 82.2% 2 lb...

If I were going to do a DME Pilsner SMASH 3way split batch with the citra, northern brewer, and glacier, what abv/hopping schedule should I shoot for?

I use staves of American white oak in my pressure fermenter keg. I pull out a clean looking split from the firewood pile, and freshen up the edges with an ax. Then I leave it on the smokey side of the grill when marking wings or beef tenderloin or whatever.. leave it in the grill when the food...

I have been pressure fermenting with several white oak staves in my 15.5G topedo keg. I have used several yeasts and have been pitching on the leftovers from previous batches. I started out with kveik, then S05 from a kit(wish I hadn’t done that), and also Belle Saison. Last Batch with the...

FYI: turned out more like a pseudo lager than a kveik. I think pitching on the cake plus pressure kept the esters to imperceptible levels. It’s time for me to clear out the trub and excess yeast in my torpedo and start a fresh batch. I was thinking of drying the oak staves in an off/slightly...

I am not new to brewing, but I haven’t really been into it for a while. I have a 15.5G torpedo keg that I have been spunding with a few oak staves in there inoculated with several yeasts. The pressure and volume of dregs has been tamping down the yeast character. I ordered a 50 lb sack of...

I keep pitching new batches on top of old, and the old hops are really adding up in my topedo 15.5G. Is there a big bag I could swap out when pitching new batches? That would hold a pound of hops? If it could take boiling water that would be a bonus and I could pour from kettle into a hop bag...

Sounds like a good plan! Let me know if it works out. I’ve been working up a dry hop strategy, So far, I dump them in before it is done fermenting.. to mixed results. I am pressure fermenting in a torpedo as well.

I have inadvertently tested the high pressure ferment capabilities of kveik. I didn’t test my spunding valve out to realize it was clogged and was using a yeast cake from my last batch. The Kveik kept the batch warm and fully fermented in less than 24 hours despite getting up to the pressure...

Mangrove Jack’s (Voss I believe). My understanding, (grain of salt) is that the higher pressure acts very much like lower temperature: longer duration and lower esters. My fäktoberfest Finished outside at 90f+ and is lager like to my unsophisticated taste. In the winter I fermented next to the...