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I use Whirfloc in the BK, 15 minutes before the end of the boil and I use gelatin to fine the fermented beer just before packaging. I get pretty good results. If someone told me I could only use one, I'd stick with the gel.

If you believe in beerxsperiments, I think the jury is out on whether you lose flavor or aroma by gelling, but there I go getting involved in the controversy rather than answering the OP's question... My standard practice is to complete all fermentation, including dry hopping (which you want to...

That's a pretty looking beer.

Really interesting recipe. The 124f Protein Rest caught my eye. This seems rare in today's recipes. Can anyone explain why this particular recipe would have that?

I think I can safely say there is NOTHING HBT likes better than a good build thread. Thank you! Q: How did you prepare the ground underneath? Looks like you've got some quarter-stone down.

Update: not a big fan of opening up the fermenter a lot, but I couldn't resist - I had to know. Here's a shot the next morning, after about 8 hours. Looks like it got pretty steamy in there and the buds started to open up. Also looks like some of the pellets got all moist and exploded. The aroma...

i dry hopped 10g of pliny clone this evening. 4.5 ozs tomahawk pellets, 1.5 ozs each simcoe and centennial whole leaf. for whatever reason I decided to free range the hops. maybe it was something I read in Vinny's article about allowing the hops to float down through the beer. anyway - here's...

Hey, thanks! Let us know how that turns out for ya. This really is one of my favorite seasonals, so if it's turns out to be a pretty good clone, I'd be very interested to hear about it.

No worries and sorry for missing that piece. There actually is no adapter from the Gas Side Post to the regulator. The Gas Side Post is 1/4" NPT and there are two orifices in the regulator that are 1/4" (the other two are 1/8" - go figure). The adapter for the PRV to the regulator is from...

24,333 + 10g Red Brickwarmer Ale = 24,343

10G in the fermenter. Good brewday. Hit PH and gravities within a few points. Pitched a 3.5L starter of 1028. The aroma coming off the wort in the fermenter was pretty lovely. Can't wait to taste this beer again this year.

Celebration clone??? Recipe, please!?!

Fired up the HLT at 6:00am. On-deck: the annual Christmas Card beer. Moist, foggy and overcast out there. Should lift after a while though, and should be a beautiful day. Looking forward to getting out this afternoon.

Brewing our Christmas card beer Saturday - the AG red brickwarmer - for the 3rd year in a row. Shoulda prolly brewed it a few weeks ago but I think it's be ready just in time for deliveries mid December.

I went without brewing for about 7 months when we moved 2 years ago. I was building out an indoor electric brew studio during that time. I did set up all my stuff outside a few times to keep some semblance of pipeline but even so there was that gap. Now that I'm inside I brew pretty regularly...

Seriously - that is a sick setup. A sickness I can appreciate. I was worried about myself when I went to seven taps, but you have given me something to strive for! The walk-in is a killer. I can't say how often I wish for more cold storage - and I have two full size stand-up freezers on...

I'll be brewing this for the third year in a row this weekend. I bottle a10g batch and put our Christmas card/label on it and give them out instead of Christmas cards. It's always very well received.

Bottled 5g of imperial stout that's been bulk conditioning for 4 months. 54 bottles. That puppy really dropped during conditioning. Is 11.2 percent now. The taster was pretty boozy. Give it a month to carbonate.

Bottled 5g of APA for a friend's birthday. Prepped a carbonation-starter from a packet of Nottingham and a bit of the imperial stout I'm bottling tomorrow. Monitored the machine-gun fire sounds of early fermentation on a Pliny clone. I [over]pitched about 500ml of 1056 slurry from the APA and...

So, you're short of your pitch target by 25%. Generally not optimal, which of course you know - that's why you're asking. No doubt it will be beer but, could develop some off-flavors from yeast stress, and/or it might not attenuate fully. One option that I've done often when I get caught...