Search results

For all you funnel users, do you chill in the pot and then pour into the flask? Or chill in the flask? If so, what material is your funnel made from? Any worry that it can handle boiling or close to boiling temps? Or do you turn off the heat and let it cool before pouring into the flask...

I'm sure the title has given a clue as to what I'm about to say...but here goes. I've read in many places that many home brewers boil their starter wort in the pyrex flask directly on their stove top. I was nervous about it at first, but finally came around and have done it probably 6 or 7...

A Feast For Crows. Hopefully I get to see how Game of Thrones really ends before George R.R. Martin dies and doesn't finish the last two books.

How much does that leave behind? It looks like it would be hard not to waste a good amount.

IMO the "homebrew" taste is mostly oxidation. Look into purging the keg and closed transfers, especially with hoppy beers. One brulosophy's recent podcasts has a lot of good info on reducing cold side oxidation. Also, the "muddled" taste might be water. You might have the best water in the...

The only time the flow stops for me is if the air coming in replacing the beer is either blocked or restricted too much. Did you take out the bung or try to just loosen it? Just loosening it might be too restrictive.

your bucket probably just has a leak so CO2 is escaping there instead of the airlock

Also, mint gum is a great appetite suppressant, for me at least. So if I'm really wanting a snack or a beer I hadn't planned for, I pop in some gum and it usually holds me over until I allow myself an indulgence.

I use a fitbit and myfitnesspal to track my calories and activity level. I save some calories for beer if I plan on having any. Weekdays usually just one before bed (otherwise I will want more if it's earlier and I stay up) and weekends I try to get some yard work done or go on a bike ride or...

Mine does that every once in a while. I turn the pump off and stick something into the propeller and manually spin it a few times and then try it again. It seems to knock loose whatever is making it seize. The first time it happened, I definitely thought my pump was dead but that was a year...

It's hard to master a lot of styles without mastering one first. But really it's whatever floats your boat. I'm not a huge IPA fan so I don't brew many, but to each their own. I've always said the great thing about home brewing is that you can brew whatever the hell you want whenever the hell...

Sorry, I read that you were going to do a d-rest FOR two weeks not after two weeks. With that much yeast going that fast you probably don't even need a d-rest but it won't hurt and I would do it now since you are close to your FG.

4.5 L seems huge for 1.050. I would bump it up for a few days rather than 2 weeks and then crash it for up to a few weeks. But definitely RDWHAHB.

Do you shut your hose off for the winter? Is that why you don't have access? I do that and just turn it back on (valve in the basement) right before chill time and turn it off right after. Also, in the summer, I do keep a bucket in my chest freezer full of water to help chill. I use my...

I would say no. From what I've read, most of the danger regarding fermentation temp is in the first few days. Ramping the temp up after 5 days would be a good d-rest anyway and help full attenuation.

This is my normal approach and I'm glad that it is yours also. Reaffirms that my problem is probably not water related. I'll go with the what @RPh_Guy suggested initially. That puts me at close to 100ppm calcium.

I've never done this, but I've read that enough yeast remain to naturally carb after CC. I'm assuming the amount of yeast left is below the threshold needed to contribute to "yeast bite". My point was that I cold crash and fine with gelatin all of my beers and IPAs are the only ones that don't...

I cold crash and fine with gelatin so I assume all the yeast drop out.

Thanks for the input! I don't have a pH meter. I use bru'n water and trust that it's close. Starting with distilled, I treat the full volume in the kettle, with the exception of anything that raises the pH (mash only), and then pump out the sparge water. It seems like most of my beers are...

I had been trying to stick with the guidelines at the end of this article: https://www.homebrewtalk.com/importance-brewing-water.html I've had anywhere from 30 to 115 ppm of calcium with varying levels of "meh"ness, for lack of a better term. The finish of most of my IPAs have a harsh finish...