Search results

I keep my ambient temp in the freezer at a specific temperature and understand the carboy will be a few degrees warmer. I should probably put something down so that the carboy is not touching the cooling element but haven't had issues yet.

Not an electric brewer. It was the first time using a keg as a mash tun for him. I thought initially the flavor came from him using his burner to maintain mash temp, but he didn't. The post about the chocolate malt is intriguing.

Me either. Not sure on the exact og. Thought he said it was around 1.089, when he transfered FG was 1.018. Not sure where he got the recipe.

I don't know if he used carafa or carafa special. I think he double pitched, no starter. I'm sure he kept fermentation temps in check. The booze could just be coming from it being a big beer. The smokeyness is what perplexed me. The smell is a kin to how your hands or shirt smells after...

Brewed last month. Black imperial ipa 11 lb 2row 2 lb crystal 80 1 lb carafa I 1 lb chocolate malt 1 lb Belgian dark candi sugar 3 lb muntons dme 2 oz columbus 90 minute 2 oz Citra 15min 3 oz Citra 1min 2 oz magnum 1 min 3 oz nelson sauvin dry hopped 7 days California...

Is pbw good for the lines? I only clean my metal and glass stuff with pbw. Additionally, make sure you're beer is at serving temperature when you carbonate. The warmer the beer the higher the psi you need.

1. I set my beer at the pressure I want to drink at (at the temp I want to drink). Typically 10 psi for stouts, 12-14 for ipa. If you are not carbonating cold you'll need to increase the psi. 2. No dextrose needed. Some people do keg condition with sugar though. 3. One to two weeks at the...

Thanks for the condolences. I keep my deep freeze clean and had recently sanitized, but the kegs were not (I wash off the outside but didn't scrub). Ended up bottling what I could off the floor of the cooler, about 22 bottles worth; not sure if I'll drink them though but wanted the option.

Brought my work home with me last night to finish up last minute stuff before the first of the month. Made the decision to sample 4 oz from an ipa I kegged last Saturday. Apparently i wasn't careful enough when I put the beer line back in the freezer because I came back to 6 inches of ipa on...

I do this too with no issues. The pains of having only one chest freezer that doubles as a fermentation chamber. Cheers

From what I've also read, co2 for welding need to be as pure as possible. I buy at a welding store and the owner has commented that he sells his 5# tanks predominantly for beer.

When I used vanilla beans I split them and scraped the seeds into the secondary (doused then in sanitizer after cutting them ). It was a last minute decision to add them and they only stayed in for a week. Next time id do what the person above suggested and soak them in bourbon. I've not...

Have a friend I joint brew with. My setup is a blichmann burner, keggle, March pump, and a 48 qt mash. My buddy just upgraded to a three keg setup and a home made stand.

Came here to say this . Investing in a chest freezer is not that expensive comparing to the rest of your setup . I got a new chest freezer for $170. Fits two carboys .

https://www.homebrewtalk.com/f14/cold-crash-while-dry-hopping-329796/ Did a quick search and found a thread saying that it will take a lot longer to get the aroma from dry hoping at cold temps. Makes sense, my guess is it has to do with oils being released more freely at warmer Temps. So I'd...

I typically dry hop for seven days then cold crash my ipa for a few days. I dry hop when I move to the secondary and don't leave it in for more than 14 days; I've read to not dry hop for more than 14 days cause it could create a grassy taste. For what it's worth you probably would be just as...

Iowa city, iowa. 52240 Feel free to pm me what you have and we can go from there. I'd only like to do this with one person for starters to see how it goes.

As long as you take her to a decent establishment I'm sure you'll have a great selection. My girlfriend prefers vodka +cucumber +lemonade. Some bars stock cucumber flavored vodka and can mix with lemonade.

I'll be attending. Last year i enjoyed some of the best beer I've ever had there. A favorite was "funk you very much ". It was as good of not better than cascades burbonic plague. Do you know who brewed that and what he's bringing this year?

1+ to temperature control. It's not even as expensive as other upgrades; I purchased a chest freezer new for $180 and it holds two carboys. When the beer is done i simply cold crash and keg.