Search results

I am an idiot when it comes to electricity. I just picked up the 12V pump. Can I use a 5V, 2.5A power supply?

Does anyone rip/shred up their dried homegrown hops before putting them into the boil kettle?

How much trub and hops do you guys let into your fermenter? I transfer virtually no trub and hops from the boil into the carboy.

That recipe was 12 days total dry hop. The second addition was added with 3 days to go in the first dry hop addition.

I've never heard that one. It's true that water boils at a lower temperature the higher one is. Water boils at 202F at my house. I don't think a few degrees is anything that would degrade hop utilization.

I misspoke when I typed wlp005. See post above yours. I find WLP090 to be similar to Chico but it floculates better. I like the sound of a Nelson IPA. I have about 5oz in the freezer but haven't tried this hop yet.

Oops. I misspoke when I said WLP005. I meant WLP001-Chico. I always think of "5" from S-05 and WY1056 Thanks for the advice. I'll try your pointers next time.

How quick is quick? Maybe I'm dryhopping so long that my late flavor/aroma additions have already faded?

Thanks Yooper. The mash pH for those 4 batches were all around 5.5

I've had PTE on tap that was BURSTING with hop flavor and aroma and have also had it where it was minimal. I think it may have had to do with the freshness of the keg. The 0 minute additions are flameout hops. I've used quite a few different hop combinations. The most recent was Amarillo...

Others like it and it's good beer, don't get me wrong. But it doesn't have the hop flavor and aroma that I'm striving for.

Pliny the Elder is the goal for aroma and flavor but would settle for Lagunitas levels. Grain Bill Wt. SRM GU GU % Pale Malt (2 Row) Rahr 13.00 2 36 59 89.7% Caramel/Crystal Malt - 40L 0.50 40 34 2 3.4% Cara-Pils/Dextrine 1.00 2 33 4 6.9% Hop Variety AA % Wt. Time Columbus 13.9 2.00...

First line is mash water profile. Second line is mash+sparge profile. Ca Mg Na SO4 Cl EA RA 139 30 13 405 44 27 -90 116 22 7 306 50 Ca Mg Na SO4 Cl EA RA 169 13 12 131 111 119 -9 122 13 13 134 91 Ca Mg Na SO4 Cl EA RA 160 19 0 271 144 0 -126 194 17 14 274 125 Ca Mg...

I forgot to mention in my OP that I tried FWH on one batch. I knew I was leaving something out!

Yeah...Personally, I think I have a very good palate. I was a sommelier a few years back and can commonly detect and identify flavors that many others can't.

I've tried everything with my IPA's to maximize hop flavor and aroma. I'm not sure what the issue is at this point. It seems like no matter how many hops I throw at a batch, both late additions and dry hop, I just don't achieve what I'm striving for. While the different IPA's I've brewed in...

How much lactose did you throw in?

Yes

Yup. That's precisely what it's for. Boiler overs and blow offs. Don't put it in until you start seeing the wort in your carboy start to swirl.

Anyone else tired of 50 gallons of wastewater to yield 10? I read on reefcentral where a guy was using two DI filters in place of RO/DI filters in series. Not only does this eliminate the wastewater, it creates DI water MUCH faster. Has anyone else tried this?