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All Welding Supplies Inc. 1 Gonic road Rochester NH

***UPDATE*** I think I called this one too early! This brew has been in the keg for a couple of weeks now and for some reason the bitterness has actually developed significantly!!! Perhaps the brew wasn't done fermenting, aging added to the bitterness (or reduced the hop nose which in turn made...

We are on the same page about when we put hops in for bittering. 60 minutes means 60 minutes of boil. And yes I believe I added way too much munich/crystal and could have added more of the hop bill towards the bittering side of the additions. Thanks.:)

Yeah that's what I 'meant'. I call late additions (near 60 min) because I look at it from the end of the boil.

Thanks for everyone's help! I use BrewTarget, the FG was 1.013, and I mashed at 151 def F but over the hr mash it dropped to 149 deg F. I think next time I will bump the hop schedule backwards and add more late addition hops versus flavor and aroma. Also I'll cut the munich down/ add 0.5lb of...

Hello everyone, I've been brewing for well over a year now and I have over 20 all grain brews under my belt and I recently brewed an IPA that I though would be pushing the limits. I enjoy a good hop bitterness so I wanted something that would punch me in the face with bitterness. To be frank...

Hello everyone! I'll be doing an upcoming brew where it looks like my original gravity will be about 1.070. I will be using a dry packet of Nottingham yeast and I was just wondering if one packet will be enough? I know a packet is meant for 5 gallons but I assume there is an upper limit for...

Hello everyone! I will be making a Irish red- IPA and I just have a question about my grain bill since it's a little crazy. Before I just ask, "Will this work/ is this ok/ what am I doing!?" Let me enlighten you about what I was going for when developing this recipe. A friend and I...

Thanks everyone! I just got airlock activity and krausen formation a few hours ago, I hope all turns out well! I'll post an update later on.

How big of a krausen do you get and how long does it take for your brew to start fermenting? I'm going on 36+ hours and I still only have a thin film of bubbles at the top of the wort with no airlock activity after warming it up to 67 deg F.:confused:

Hello everyone, I recently brewed a batch of my Chocolate Honey Smoked Porter, a house favorite, and pitched in a package of non-rehydrated S-04 as I always do into my glass 6 gallon carboy and swirled the wort around. The package of the S-04 was slowly brought up to room temperature (68...

Hello, So I am currently in a cell culture class and a big thing for our CO2 incubators is the use of medical grade CO2 versus Industrial Grade CO2. Well I, as well as many of us, have used either a local welding shop or fire extinguisher shop to fill our CO2 tanks for our brews. Though I do...

Thanks everyone! I just found a welding supply shop that does it!

Hello everyone, I recently got a brand new 5 lb CO2 tank with a kegging system I just recieved and I am having trouble finding a place that will fill it. I have contacted Airgas in Dover but they only allow you to swap tanks out. Does anyone know a place, relatively close to Rochester NH...

I heard the Light DME had some carapils in it, I do not know if this is true or not though.

Hello everyone! Recently I made a partial mash IPA and it came out excellent! I did a brew in a bag type method for the grains used and finished the rest of the wort with DME. I was wondering what grains I could use to replace the DME from the recipe to cut costs. Here is the recipe (for a...

Thanks everyone!

Well apparently I did not think the title through before I posted it... but thanks anyways everyone! I apologize for anyone who took offense to my mis-thought-out post title, but I appreciate the good humor put into the comments. From what I've heard, I'll be "squeezing my bag" in a brewer's...

Hey everyone! My next brew will be a brew in a bag (BIAB) and after doing some research I have read/seen conflicting techniques. Some brewers squeeze the bag so to get the maximum amount out of the grain while others state that it releases tannins/ off flavors. I was curious as to what...

*UPDATE FROM: https://www.homebrewtalk.com/f163/lager-fermentation-help-318130/ Hello everyone, I thought I would do an update and let everyone know how things are going. Also I have a few more questions. I let the lager ferment in the primary at 54 deg F for two weeks, and then I raised...