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"Edit: Just noticed you said you could add more. You could do my hop schedule if you wanted, I get tons of hop aroma off this last batch, I'm really happy with it. For the second addition I would take the Citra to 2ozs and the rest up to 1oz or maybe 1.5ozs Great plan. Thanks for your help. :mug:

Thanks! Yeah, it's the grassiness I'm trying to avoid. The recipe calls for just one round of dry hopping with 5 oz of hops added during active fermentation. I wonder if I should split that into two rounds or maybe do another 5 oz when I pull the first round. BTW dry hop combo is 2.5 oz Citra...

My recipe calls for starting the dry hopping at 3 days after brewing in order to allow biotransformation to take place. However, it doesn't say how long to leave the hops on. Do I pull them when I hit FG or leave them longer? Thanks.

I had the same experience with the magnets sliding down the face of the keezer. I took a 1x4 and routered the edge with an ogee bit. Then I made pencil marks on the keezer to make sure I got it straight and level. I used JB Weld to epoxy the 1x4 to the face of the keezer and used screws in it...

Any idea what shipping $$ would be to Chico (95973)?

Michael Wilser's (see post above) bags are great. I've been using them since I started and I never worry about them failing. The brew bags and hop sacks are strong and easy to clean up. I sparge in a bucket next to my kettle. Just lift the bag after mashing, swing it over to the bucket...

My wife makes muffins and bread from the spent grains. She uses 3 cups for two loaves of bread. I do BIAB and once I finish sparging and draining, the grains go to the kitchen. If she's baking that day, she'll hold some out. Otherwise, she'll fill a half dozen zip lock bags with 3 cups each...

Isn't co2 heavier than air? Seems you could float a layer of it in the bucket before crashing. It would be a buffer between the brew and any air being sucked in.

Thank you again for your advice. I put the campden in the pom juice today. I was surprised at how much it changed the color. The juice went from a deep red to a blush pink. I'll probably have to back sweeten when I move from the secondary to keg. I realized that I shouldn't have any issues...

Thank you. My first criteria is that it not suck. Everything after that is cake. If I go with your first suggestion, should I pull it off the lees after 10 days and put it in the secondary for a slow ferment to 1.00 or leave it in the primary until it gets there?

I've got 5 gallons of fresh pressed apple juice from a local orchard. It's been flash pasteurized. I also have a gallon of pomegranate juice from my own tree that's not pasteurized. I plan to add campden to the pom juice to knock out any bacteria and wild yeast. Fermenting with Nottingham...

Pole, I pretty much left the hops alone because I wanted something heavy on the malt and not too bitter. I brewed a bitter chocolate imperial oatmeal stout the next day and planned to combine both batches for my Christmas stout. I was worried the extra hops and bitter chocolate might clash...

Thank you for the straight-forward article. I'm wondering if you've experimented with adding other fruit juices to the apple juice base. We have pomegranates from which we make jelly and liqueur. Any advice on how much pom juice I might substitute for apple juice in the recipe without making...

I used S05 with great results.

I have 5 gallons of Yooper's Imperial Oatmeal Stout (8%ABV) and 5 gallons of a Stone Bitter Chocolate Anniversary Imperial Oatmeal Stout (10.25%ABV). Pitched the same yeast to both and they have been in primaries for 3 weeks. I'm planning to bottle three ways. 3 gallons of each one on it's...

Nope. I just leave the cloth there for 3 days while it clears. It's in a clean fermentation chamber so I know it won't be disturbed and the chances of contamination are very slight.

Another method that works for me is to just pull the airlock and place a small, double layered cloth soaked in StarSan over the hole.

Hail, Yooper! We are your devoted followers.

Brewed this last Saturday. It just makes it into imperial territory. The sample tasted great.

Yooper's APA comes out of conditioning Saturday. I'm planning a Ruination 2.0 for Sunday and I have two growlers of SN Ruthless Rye to help me make it through the weekend. Life is good!