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Not sure if you have considered making a manifold out of pvc piping. I also have a 10 gal igloo cooler with an manifold which sits flush on the bottom leaving minimal residual water at the base of the cooler. It was easy to build and keep clean...

Im brewing tomorrow and I decided on a 50/50 split, also one less pound of Munich, and one full pound of Crystal 40. Also omitting 60 minute nugget addition and doing 2oz of each simcoe and columbus continuously added from 20-flameout, as well 1.5 oz of each during the dry hop. Little more malt...

Had initially attempted an IPA but overshot my efficiency and came out with an easy drinking, hoppy, well balanced 8.7% gem. 14 lb Two row (American) 3 lb Munich 0.5 lb Crystal 60 Mash @150 0.5 oz Nugget @60 1.6 oz each Simcoe and Columbus (added from 20 minutes to flameout) 1 oz...

So I have made what I think is an amazing IIPA. It is hoppy but not overly bitter, has good mouthfeel but not to thick, and just a touch of sweetness and more on the dry side really letting the hop flavor and aroma shine. I have only made this using 2 row and am thinking about using maris...

Hey guys Im thinking about making an amber ale and need a little guidance. Here is the proposed recipe. 10 Maris 3 Munich 1 Crystal 60 2 oz Chocolate columbus additons 0.25 @ 60 0.75 @ 20 1 @ flameout 1 dry hop Mash at 154-156 I have bulk columbus and simcoe, just made a...

So I bought bulk hops and decided to store them in mason jars. I dont have a vaccum sealer with the fancy attachment, but I do have physics on my side. I split the pound of hops equally into 2 separate jars. Then placed a small piece of paper inside the jar, lit on fire, screwed on cap...

Anyone used Marris Otter in place of 2 Row?

That sounds tasty! I'm thinking 152, I don't want too much malt backbone, I prefer drier APA and IPA but also want to taste the MO. Brewing next weekend let ya know how it goes.

Ya that is a very good point. Unfortunately I don't have a fermentation room that temp controlled. I use my basement which is consistently 65-74 degrees, usually on the lower end under 70, with about 60-70% humidity. Last IPA fermented at 66-70 with an internal temp of 72-73. Oh and a side note...

Sounds like there is not one universal answer as I expected. I usually drink my brews at 6 weeks. One-two weeks primary, rack for one-two weeks, cold crash and keg condition for 3 weeks and drink. I have a two tap kegerator with 4 kegs and realized that if I brew every three weeks I will always...

So as a physician and new brewer (6months), I'm curious about all aspect of brewing, especially if it will lead to better beer! My question is how long does it take for yeast to clean up after themselves. I have read about a few days to a week, "it depends on the beer style", etc... Is there...

I have always kept in the primary until the FG met then racked to secondary for dry hop. I'm thinking about keeping in primary for three-four weeks the dry hop in primary, cold crash then keg. Any guidance?

I'm currently fermenting the IIPA and want to do the APA. I have heard not to go down in ABV when reusing beer. So considering these factors may just start a new yeast generation. I think there is no right or wrong answer here.

I also just realized that I have reused this yeast on 4 other beers, two of which were over 8 %. But I have had no issues with fermentation. Maybe is should just start a new lineage and put ole nessy to rest lol

So I brewed my IPA last weekend and everything went great! Overshot my predicted efficiency, hit 77%, 1.081 OG. I guess I'm making an IIPA now... I have a question about fermentation schedules. I was going to keep the IPA in the primary until stable FG met, then rack to secondary and dry...

Considering I'm making an APA do you think mashing at a higher temp would make it too malty? I can see the argument for an IPA which has the higher IBU but may bet out of balance for APA. Or am I completely wrong, lol.

What was your hop schedule??

I will decrease my late hop additions and try to get my IBU's in the 40's. I hope this will showcase not only the malt but also the hops and make for a well balanced SMaSH APA.

I have never tried M.O. and am very curious how it taste! I have done 3 all grain brews thus far and could use some input in hop schedule. Here is my current recipe: 12 lb of M.O. Simcoe addtions: 0.5 @ 60 1 @ 20 1 @ 5 1 @ Flameout 1 Dry hop 55 IBU's Mash at 152 for 60 minutes...

Brewing my first All grain IPA this weekend. 14 lb 2 row 3 lb Munich 0.5 lb Caramel 60 .5 nugget @ 60 1.5 simcoe + 1.5 columbus mixed together and continually hopped (20 minutes-flameout) 1 simcoe dryhop 1 columbus dryhop