Search results

I think Nottingham would have been a better choice but i‘m not judging ... we’re all friends here. Wait ...I’m assuming you do not bag your hops..right? I’m just checking....I dont want any hop bagger freaks at my bday party

....and dry yeast sucks

Seriously...it’s such an awesome thread title...BEER GODS ...how is it that This is post 19 after 7 years?

I’ve got mad skills when it comes to necro posting.....legendary

Hay eberywon!!! It’s my 50th BERTHDAY!!!! And I’m drinking Outside of brewing beer my 2 nd favorite hobby is reviving old HBT threads and this is an old and a goody.. So welcome to my birthday party.....please have a beer with me to celebrate...or have a homebrew for the gods ... either...

Yep...I’m drinking that blonde now..already killed 1 keg..Imnot going to have any trouble with this beer...in fact in some circles this beer would be very very well received. My fresh Notty is blowig krausen through the air lock of the 1.070 IPA I brewed Sunday....I love beer

I’m fat...I’d break a sweat blinking hard

I did this once and didn’t have good results. If I remember I had them at room temp for a couple months and when I tapped them they had clearly developed some funk that was not good. Im not saying this will happen every time but my guess is that if you do this consistently it’s going to happen...

So the IPA did not turn out as planned. FG was as expected but the beer was not at all what I expected. I drank 2 kegs of it and a friend tooK the 3rd and enjoys it but I know it’s not right....not even close...way off from an ipa. I had some old hops (2017) and I seriously wonder if I...

To be honest I’m not sure if it’s as much about subsequent generations or the fact the yeast is fresh off a healthy starter. I think with 5G batches you can probably get away with pitching a large amount of saved slurry that’s got a month or so of age w/o a starter. Ive not done it but Ive...

I do 15G batches and brew every 4-6 weeks. I use Notty for 80% of my beers. I combined and rinse the slurry from every 3rd batch or so and get 3 jars with about 1cup each of pretty clean yeast. I use 1 in a 4.5L starter for each new batch...usually around 1.065 OG. By the time I get to the...

Code pretty please

Cool..thanks..apologies for hijacking your thread. Bump me if you want to sell your cyclone. :)

If my house temp was 77F I’d be sitting in my ferm chamber. :)

I’m surprised to be hearing that cyclone is not effective for 10-15G batches. Is this really true? I was seriously about to pull the trigger. I’m doing 15G and I like to get my wort down to around 80F when going into FV. I let the freezer take care of getting it into the 60s. My therminator...

Ive been thinking serious about going to Cyclone to replace my Therminator for 15G. You’re not happy with it?

Any idea what temperature the wortwas when you pitched the yeast? After a couple days I would be expecting to see signs of that Krausen mentioned earlier

Well...went ahead and fermented at 85F for 23hrs..then smoked at 120-160F until internal of 140F was reached. Let it air dry over night and just had a piece...WOW! Awesome stuff....I’m gonna be making more soon

I made summer sausage for the first time yesterday...10lbs. It’s also my first go at any kind of fermented meat. I used f-lc I’ve been letting it ferment with the intention of smoking it today. I was just reading the recipe again and I think I used too much f-lc. The pack I got was 25g which...

Yes haa! Free stuff from Inkbird! You guys r the best!