Search results

I found it hard to believe as well, but apparently this brewer has chatted with Henry (Monkish) and Jean(TH) and they all use similar blends as their house strain. I still don't know if they use this house strain in the daydreams, though. Take it for what it's worth, too; They could just be...

I brew every once in a while with some guys in the industry who have given me subtle hints about different brewery secrets. Things I've learned about Other Half: Their house yeast strain is a 2:1 co-pitch of S04:US05. They add more US05 to later generations, but some other breweries let the...

The main recipe mentions 2-3 days after pitching, but here you mention adding it cold side. Do you do two additions?

I'll be brewing a maple stout this weekend. I am planning adding some maple powder at flameout and then adding maple syrup as I cold crash. My fear of pitching 2-3 days into fermentation is all of the maple will be converted. Do you stay at your fermentation temp when adding the syrup?

Gotcha, I do the same in my kettle with steel wool. I just purchased these to place over the dip tube. I'll crimp the one end a few inches from the dip tube and hopefully be able to filter out trub/dry hops that the dip tube would normally pick up...

Would this also filter out your trub? Do you even have to rotate the dip tube when its sitting in something like this?

I had two airlocks pop in the past. After that second time, I ferment all of my beers using 1" ID blow off tubes. I have my one or two carboys, depending on batch size, and place the blow off tube in the carboy and the other end in a bucket that's filled about halfway with sanitizer solution...

That's what I'm leaning towards. Thanks for the feedback BTW I just checked out your NE IPA recipe and it is eerily similar to the one I'm working with now. The only difference is I used WY1318 and a 40/40 2row/maris otter ratio and slightly more oats. My Chloride to sulfate ratio is also...

Hey everyone, I had a ton of issues with a brew similar to this style. Let's just say Murphy's Law held up for the duration of this batch for me. Pretty much from start to finish. Beer is still salvaged, but my patience is almost out. I'm in quite the predicament right now. So I used a corny...

In your experience, about how much of the 2 gallons is displaced during fermentation? Do you ever have to charge more co2 into the bag? I'm debating using your method or just pressure transferring into a purged corny before I cold crash and dry hop. I'm doing a huge DIPA with majority of the...

The grain bill looks pretty hefty for 5 gallons. My calculator is coming out to 10+ % ABV for this recipe. What did your post boil OG come out to?

The grain bill looks pretty hefty for 5 gallons. My calculator is coming out to 10+ % ABV for this recipe. What did your post boil OG come out to?

Interesting! Do you toast the ones you're adding directly to the boil or the ones you add to secondary? Also, might be a dumb question but how do you toast cacao nibs without melting them? I don't have too much experience with them.

Does anyone toast their oats a few days before brew day? Or just throw the flaked oats in with the rest of the mash?

Trent, What size keezer did you coat with POR-15? I just coated my 16 cu ft keezer yesterday by brushing on the POR-15, not spraying. I'm still getting the intense smell of the POR-15 chemicals (box fan has been running aimed out an open window for over 24 hours). How long did it take for...

Some pretty interesting updates on my kettle sour: I checked the gravity last night, and it got down to 1020 with my swirling it a few times each day. I was happy with that and am going to let it sit for two more weeks to develop a little more Brett character. I figured I would give it one...

I'm a week primary fermentation with Brett L for a flanders red that I kettle soured. It took off like a rocket after pitching my starter that I stepped up for a few weeks. After five days, bubbling seized and it appeared that there was no longer any floc activity. I took a reading and it's...

I know this is an old thread, but I'm hoping to get some feedback from it. I kettle soured a Flanders Red and used Brett Lambicus as my primary yeast. I built up the starter in two steps, first in 1/2 L of starter wort, then up to 1.25 L of starter wort. It smelled great in the starter and...

So this sour set of o-rings can be used for this same batch for conditioning and serving? I wasn't sure if exposure to the bugs post-fermentation would have any negative effect. I ran a test last night, filled kettle with 5 gallons of 120 F water. Set my temperature to 110 and placed the...

Thanks for the feedback! I tested a few setups this weekend with water in my flask and have found a usable solution. Flask surrounded by heating pad inside of a plastic bucket. Attach lid to bucket and place bucket in a cool brewing fermentation bag (insulation). Simply hooking the heating...