Search results

What kind of efficiency do you get with this process? Do you stir in between additions? I'm assuming you are using 168 F water?

I was hoping to be able to get the hop sack to filter out the break material before going to the fermenter. I recirculated through the hop sack and it looks like the break material is much to small to be caught by the paint strainer bag. To bad, but worth a try. Looks like I'm going to...

Alright, so i have a 3 vessel HERMS system with the HERMS coil in the HLT. I don't get to brew as much as I would like and it seems that brew day length is getting shorter and shorter. I've read a little about no sparge and biab. I don't want to go that route since I like my system as is, but...

I'm actually ok with the ABV that it would end up at. I'm just afraid that the percentage of sugar is way to high now, and I also am worried that it may be too bitter now. I definitely contemplated just letting it go, I guess that's what I'm looking for a recommendation on?

So I brewed a Belgian Blonde yesterday, and sparged way to fast and came up about 10 points short. It's a 30 IBU beer, with about 3 lbs of sugar in a 11 gallon batch. I didn't have time yesterday to mess with it, but am wondering if I should add about 2.5 lbs of extra light extra to get it...

Doesn't a false bottom need whole hops to create a filter bed? I typically only use pellet

I plan to recirculate through the hop bag while it's still in the wort. My hop would be the bag is big enough to hold all the break material and still drain, but if not I could definitely dump the hop matter and then try again. I'll post once I try it

So I have been thinking lately about changing how I clarify my wort before going into the fermenter. I am wondering if anyone does this, or have thoughts? I'm thinking this could reduce my loss in the boil kettle? Current Setup Use a paint strainer bag in BK for Hop additions My pickup...

I need to replace a pressure gauge on my pressure cooker, and took off the bad one to find out that it's a standard sized fitting. I also had an extra gauge that runs up to 50-60 PSI that i bought for my regulator setup I never used that fits perfect. Any reason I can't use that with my old...

What is the store name in Portland?

That sounds perfect, exactly what I was trying to get at. It's just hard to do all that in a brew day. Thanks!

It's doing more that cooking right, it looks like people are adding 6-row. I'm assuming this is for the enzymes? If you are just cooking, couldn't you just cook it and then add it to the mash?

I have been looking into doing a wit, and it looks like to make the best witbier possible most folks are doing an adjunct mash with unmalted wheat and oats. I think typically this is added back to the original mash and used kind of like a step/decoction to get it to the primary sacc rest...

So I have a robust porter in the fermenter that is done. I just got my beer gas setup, and would love to pour some beer out of it by Sat evening. I know that I probably have about .9 volumes of C02 already in the beer so I need to get it to about 1.2. I'm assuming I can do this by just a...

Can't on Sat, but I'll be around on Sun if they aren't sold

Platte Park/Wash Park area and yes, send me an PM if you want to come look at them?

Sorry, Denver, CO

I'm selling the following 4, 5 gallon glass carboys ($25 a piece) 5 lb CO2 Tank ($50) Fermentation Chamber (A/C, Chi Company Temp Controller, Insulated Box) - Make me an offer

Just so we are clear, I didn't cold crash the batch that's fermenting. I did however cold crash the previous batch for about and week and re pitched from that cold crashed yeast.

I would like to add one more point. There is still a TON of yeast in suspension. When I pull a sample it's full of yeast. I'm assuming that this means they are still active, but just slow at this point?