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What kind of equipment are you brewing with? Most brew pots will hold that approximate temp for the necessary time if you put the lid on. So yes, shutting the heat off is fine. Then you will not get too high a temp and "burn" your steeping grains.

+1 to "How to Brew" I also really enjoyed "Brewing classic Styles" and "Yeast: The Practical Guide to Beer Fermentation". However, this site is still one of the best resources I use daily!

Yes, 2 oz is usually the minimum for dry hopping for a 5 gal batch. If you do some research you can read a lot of great posts. Also, you do want to be mindful of when and how long you add them. Usually, you want to wait until the fermentation is at least 90% complete so that you are not...

It really depends on how long you are talking about holding it there and then how quickly you drink the beer when you do hook it up. For every 18ish degrees F warmer you store the beer you double staling reactions in your beer. The warmer you store it the faster it goes bad. I would seek an...

Yes, a lot of people brew with an open fermentor. However, it is riskier, in that you have a higher chance to pick up wild yest (which some people want). In your case you should be okay. After the first 5 days you might want to go ahead and lock it down. Also, for future brews I would go...

If you really enjoy a hoppy aroma for your IPAs (which I hope you do ;)) I would add at least 2oz per 5 gallons when dry hopping. All three hops would be good choices or you could just add another oz of Chinook so that you have a better understanding of how that one style of hop effects your...

So Ed...I had my first blow off... SWMBO was pretty upset at what happened to our office furniture... But man was it worth it... And it led me to a much wiser set up... :mug:

Don't be so quick to blame the cat, perhaps you had your first blow off.;)

Also, even though you are already at 22C, you might want to bump the temp up to 24C for 48 to 72 hrs to let the yeast work on some of the diactyl you may have produced by fermenting at a higher temp in the beginning. But again, that is just what I would do. When you do bottle, let us know how...

Next batch, I would pitch your yeast when your wort gets to 18C then try to lock your fermentation in at 20C (fermentation temp not the ambient temp inside the fridge). If you can control your pitching temp and fermentation temp and can reliably check your gravity you will be in much better shape.

First of all, I have never been mistaken for Yooper or Revvy or any of the other countless people on here that provide liquid gold when it comes to solid information to brew by. However, based on two things you said about cider taste and cloudiness, I would let the yeast keep doing there thing...

Let us know how it goes. Have fun! :mug:

Looks like you are going to have a nice aroma. :mug: Curious, why the choice of Pearle in your dry hop?

+1....Brilliant! :mug:

Haputanlas, Is there anything you would tweak? also, where did you snag your carastan from? Thanks!

Thanks for the response. I look forward to trying it out this weekend. :mug:

For those that use the BMBF for long term storage, do you clean out the picnic tap line before using to help prevent bacteria being transferred into the bottled beer? Also, what is the longest you have stored a beer that you bottled using the BMBF before sending it on to a competition? How did...

good info...thank you!

:off: how many triad brewers do we have on this forum?

Long primary, thick cake, cold crash, move to racking station day before = no worries during racking. Thanks again for the feedback!