Search results

Mine usually take 2 days or so. Some big cones can take up to 3.

I just use 2 screens and lay them on my pool table with a light breeze going over them. They take about 2 days to dry then I put them in a zip lock bag in the freezer and plan a brew within 48 hours. Usually use them in the whirlpool or as dry hops. Last year I did a triple decoction dry hopped...

I got tired of chilling and cleaning it so I've been doing 'no chill' brewing for years now and I've had no issues. It extends the brew day another day but I don't deal with the hoses, water waste, and cleaning a chiller. If I'm doing a brew day with other people I break out the chiller just so...

I'd drop the crystal 40 and up the victory. Adding some English brown malt wouldn't hurt either but I like a good and complexed brown ale.

Damn, I have some 9 or 10 month old Cali common yeast I was hoping would still be viable. Fingers still crossed!

I tried to prop up some old wlp0029 but it did nothing on the stirplate so all I had fresh was a pack of s04 haha. Need to go to the lhbs and reup on my yeasts! Should turn out tasty though.

After about an 8 month non intentional break from brewing I'm back in the game with a fest style ale. I had a few 10 lb bags of different kinds of German base malts so I threw a little bit of all of them together and added some hallertauer mittlefrueh throughoutthe boil. Hoping it's a good one!

Yes, many ways to brew beer! I do force carb 90% of my beer but I also cold crash before bottling as well. If I'm on top of everything, ales get a cold crash for a week or so, and like I said above, lagers for a month. When I bottle there's still enough yeast in suspension to carbonate the beer...

I tend to cold crash for a month before I rack to a keg and carbonate and i do not step it down. I want to clear the beer and leave as much trub behind as possible. Plus, it'll continue to condition and clear in the keg once it's racked over. Lagers take much more time than ales and they will...

for me, as long as the IBU's are where you want them to be, it's all about time and limiting oxygen exposure. If you want a nice clear, bitter, yet resiny hop flavor, the way I get there is with time, mostly. Brew day is as usual for any other beer but I put some extra effort into getting clear...

i'd put it in the cabinet where it's 60 degrees. The beer will warm up at bit by peak fermentation so it might get up to 64 degrees or so with sa05. As others have said, be sure to warm it up to the 67 degree area after a week or so or once the krausen has fallen, then package. Are you going to...

I have the same cooler with a similar false bottom. I have only used a tube if I'm brewing inside so the wort doesn't splash all over the floor. I think people are against tilting because it might disturb the grain bed that has fallen nicely on the false bottom to create another filter. I've...

Besides the hops I grow during the summer I usually use pellet hops without a bag or a spider. I just toss em in. I do no chill brewing so I typically let the wort cool to 180 degrees, then whirlpool the hopstand hops for a few minutes, then give it 20 or 30 really good stirs and put the lid on...

Yeast plays a huge role in the flavor of the beer. Take the same yeast and ferment it at different temps you'll get different results in flavor. Some yeast, like a Belgian yeast, will throw more spice with cooler temps and more bubblegum type flavor with higher temps. Not all yeast will give...

If you make a great product and get it out there for people to try they will come. Then couple it with something simple that everyone loves like a bbq pit or brick oven pizza. Been to a lot of small town breweries/brew pubs out here in Virginia and they do well if your product is good. Location...

I have two 6 gallon buckets and two old 2.5 gallon Nalgene wide mouth carboys for smaller batches. I used to have four 5 gallon and four 2.5 gallon Nalgene carboys but over the years some got nasty and some I accidently left in a house I used to own. I think as long as you're using them you...

I got mine from a brew buddy that moved away this year so I'm not sure how old they are. I do have a ton of hops though that are a couple years old. I keep them all vacuum sealed in my beer freezer and they still work great. Haven't noticed any other clarity issues with them. I have used the...

I'm east coast in the US. I just have a clear vacuum bag of pellets so I'm not sure where they came from but probably the Pacific northwest since that's where a lot of the US hops come from. Or maybe Wisconsin as hops are grown there too. Specific hops are grown in specific regions due to the...

I do not filter my beers either and I do usually cold crash for a day or two. Pretty sure I cold crashed the beer in question for a full day which wouldn't really clear it all that much but it usually does a little bit. This beer was kegged for a while because of how cloudy it was every time I...

funny you mention because I had an amber ipa on tap that had mosaic in it that never cleared. I even left it in the keg for a few months and it was very cloudy the whole time. I recall it being a lazy brew day brewing wise because I suddenly had a lot going on while I was brewing. I didn't take...