Search results

I had the same issue when I moved from the Seattle area to the Los Angeles area. I fill my 10 gallon mash tun with ice water, and put a submersible pond pump inside. The immersion chiller is hooked to the sink until the wort gets to the mid 80’s. After that I hook the chiller to the pump to drop...

How long does it take to drop out?

About to dry hop for the first time. What’s the best way? Loose, or in a bag? My biggest concern is clarity. If I can put them in loose without effecting the clarity I’ll do that. I cold crash for 2 days before I keg.

American Stout from my new keg system [emoji41]

I kegged my first batch a few days ago and it came out perfect. I did a lot of research prior so I was able to avoid over/under carbonated beer. I’ll tell you what I did for a carbonation schedule. It may not be the best way, but it worked perfectly for me. After the beer is cooled in the keg...

Just poured my first pint out of my new kegging system and it’s perfect! Never bottling again, unless for a competition. I can’t believe I didn’t do this sooner.

I’ve been to a Waffle House actually. My dad was a truck driver when I was a kid and he would take me all over the US on my summer breaks. I remember one time in Georgia we were eating in a restaurant and the waitress asked me what I wanted to drink. I said I’ll have a Coke. She’s like...

I’m going to try something new on the next batch with 5 oz of hops. Take a large sanitized mesh bag, and put it into my fermonster. Drain the wort, trub and all into the bag inside the fermentor. Then just lift it out after it’s all done, oxygenate and pitch the yeast. Cheap and simple.

Sorry, I mean in place of acid malt

If a recipe calls for 2% of the grist to be acid malt, how would I know how much lactic acid to use?

Man I haven’t had biscuits and gravy in years. In SoCal people don’t even know what it is. My wife has never had it....sad. lol

Yeah I’m thinking it needs some power to suck the wort through. I’m an apartment brewer so adding a pump is another piece of equipment that I don’t have space for. What I’m going to do is get a large BIAB bag, sanitize it, and put it in my empty fermentor. I’ll drain the wort inside the bag...

I see other brewers say that they put the fermentor at near freezing for a couple days, and then rack to the keg. I just got a kegging system and I’m wondering if cold crashing the fermentor is necessary since the keg is going in the fridge. Is there a reason that kegging and putting it in the...

Yeah I’m with you. When I started brewing I used bags from day one, then I got the hopstopper. I was always under the assumption that minimizing trub was critical. This last batch was full of trub by accident, and it turned out fine. I need to minimize trub somewhat because I ferment in a...

Anyone out there in the market for a HopStopper 2.0?? Lol just kidding maybe I can return it.

I’ll do that or get a double mesh strainer. Sometimes the simplest solution is the best lol. The batch where I had to disconnect the hopstopper ended up with tons of trub. I was surprised how fast it settled, and how little it affected the taste and clarity of the final product. It’s done...

I agree that it’s a good beer. I guess I was expecting something special because of all the acclaim it gets on the forum. There was a post a few days ago asking people to name their top 3 IPA’s and Two Hearted came up over and over.

It’s crazy how beers like Sierra Nevada and RedHook ESB used to be considered boundary pushing. My foray into “real” beer was Guinness. Now when I drink Guinness it’s like water to me.

Double Two hearted I’d be interested to try. Is that only on draft on location?

I know I’m gonna get some crap for this, but what’s the big deal about this beer? I just picked up a 6 pack and tried it for the first time. Don’t get me wrong, It’s a good beer, very balanced. I like beers that are a balance of malt and hops. However I can’t really say I’m wow’d by it. What’s...