Search results

If you stick with your current dry hop schedule, I wouldn't bother doing two rounds of dry hopping. Union Jack is dry hopped at about double the rate you have here, so if you decided to double all your dry hops, it might make sense to split it then. This thread seems to have a lot of good info...

This beer turned out fantastic! I'll be incorporating these 145° hop stands into a lot more beers in the future. Thanks again for all the info.

If you used leaf hops rather than pellets that's what it looks like floating on top of your beer. I think Revvy is right that your hope bag opened up somehow.

No, but I've been using 1272 on all my beers lately and I'm loving it. I could see it being really good in this beer. I like it because it's a relatively clean American-style yeast, but with just a hint of the fruity esters you get from something like Nottingham. I also bottle my beer so I like...

Cascade and Centennial.

I thought about doing this too. I think one of the unforeseen challenges might be maintaining a consistent temp with just a cup of water for the intended length of time. Not that it's a challenge that cannot be overcome....I think coffee cups and saran wrap might be the ticket. Better yet, a...

.

Yeah, if I remember correctly I think my mash ended up being even higher than expected, or just getting a little out of control by a degree or two, so lots of unfermentables. It wasn't sickeningly sweet and was a little roastier than intended in OG Yoop's recipe, so that helped balance out the...

Mine finished at 1.022 with S-04 and it was a little sweet for me, but I got good feedback on it.

Ha, nice bump! I thought this thread had been lost in the nether-regions of the interwebz. Honestly, it was quite good! Especially being my first partial mash and also first step mash. One ingredient that's missing above is I used 8 oz. of flaked oats. I used 1 full oz. of coriander too...

Nice article, and thanks to all who contributed to this thread. Tried this method last night for the first time with a Mosaic IPA. By a happy accident I cooled my wort a little more than expected post-boil and ended up steeping my "0 minute" additions at 145° for 80 minutes. I had plenty of...

As someone mentioned upthread, Matt has said that they sometimes bitter with Columbus. Worth a shot.

Tough choice. If I were going to leave one hop out of this recipe, might be the cascade. Then again a couple extra flameout/dry hops never hurt anyone.

I had the same problem with mine being soft. Forgot about that. I've made tons of batches of pickles before and never had that problem. My guess is it has something to do with the alcohol or other parts of the beer breaking down the vegetables, since that's the only component that's different...

Target OG? (Just got some 6300)

Sup Poconos! Search around the site for all the details (use google and type site:homebrewtalk.com after your search terms), but the standard startup MLT seems to be the Igloo or similar cooler system. I'm still stuck in the Purgatory that is partial mashing, but I'm sure the AG brewers on this...

FYP. One is enough for low gravity beers.

American Brown I'd probably go pretty basic like Safale US-05, Wyeast 1056 American Ale, or White Labs WLP001 California Ale Yeast. The manufacturer websites are really great for getting basic information on different strains like optimal fermentation temperature, etc...

Impossible to know without seeing your recipe or what kit you used, though almost certainly lower than 1.024, unless you brewed a sweet stout or milk stout. Most recipes specify a target FG. How long was the beer in primary? What kind of yeast did you use?

yes, you will get better aroma contributions from your dry hops closer to about 70 degrees.