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If i don't include the cost of my equipment, an 11 gallon batch costs me between $60-$80. Maybe $100 if im doing a belgian or something. 11x128oz/12oz per beer/24 beers per case = 4.9 cases. So like a guiness stout would be $12 an IPA might be $16 And a big beer or belgian would be $20 A...

Bought. Thanks for this. I have been going through 3 co2 catridges to force carb and dispense 1 gallon and it ends up over carbed at the end. Now i can regulate it with consistency for force carb and replace with the original lid if im travelling with my brew.

Leg and brew kettle have never been cleaner

Its okay i use corn sugar sometimes which is essentially the same thing. Dilly dilly.

I use whirfloc at 15 min to flameout, just add it to the bowl of hop additions. My question is how you are using it. For instance i have a false bottom in my boil kettle that catches hops and cold break. When i add whirfloc or irish moss it help to coat the holes in my screen thereby slowing the...

I tested my fg and it is 1.020 which is fully attenuated for this high of an og. I was hoping for just a little lower since i used dry yeast and added sugar. The sample today had better carb and was a bit colder than yesterday. The bitterness is coming through. Not so much oak and hop today...

Here is the bottom cake on my lager after 1 week.

It looks like cold break to me, not active yeast. Ale yeast at the beginning of fermentation would look cloudy. Clumps of cells rising and falling. A foam would develop on top. Even similar for lager yeast but with a cake formed on the bottom. See..

What do you mean by adding whirlfloc at 30?

I do like seeing the beer do its thing but the dangers of glass are definitly not understated. Im leaning towards eventually doing keg fermentation and co2 harvesting but that is a ways out. Im sure eventually I will have complete confidence in my process to let it go based entirely on gravity...

I am divided between upgrading from out of my cooler mash-tun to something stainless steel or replacing my glass carboys with stainless steel ferm buckets or a series of kegs. I recently built a ferm chamber and I have one brew on it with my new thermo wells which leads me to want to wait and go...

I think that sounds like a solid plan to get you into the ipa style arena. The thing to be careful of with that much dry hops is oxidation. You are gonna want to drink those beers fresh and not age them any.

That is a lot of dry hops. The lack of hops in the beginning of the boil is going to give your beer a lack of any bitterness what-so-ever. The flameout hops don't seem bad. The amount of dry hops is going to give you esentially an aroma bomb. It may be overpowering and is definitely not...

Its difficult to say since the beer as such a big flavor. I would say the sweetness is followed immediately by vanillians then immediately by chinook hop flavor (not very bitter. I whirlpooled and dry hopped) followed by mild sweetness and then a surpisingly dry finish. I guess it could be...

Maybe a suggestion, but if you are concerned about oils try a decaf version of the coffee. It will have the same flavor but the oils are removed during the decaf process which basically means the beans have been already rinsed in coffee to remove the caffine but leaves the coffee flavor intact.

Cold brew is going to be a lot smoother and less harsh. Boiling the coffee is going to give you oxidation. I would brew the coldbrew 24 hours before kegging. I use about 4-5 ounces of coarse ground coffee for my 40 oz pitcher and brew cold in the fridge for no more than 24 hours before...

Hey all, I brewed an American Amber back in December that was originally an arrogant bastard clone. I added 2 lbs of corn sugar at 15 min because i didn't think my effciency was high enough to get to my target OG. I must not have figured that the sugar was 100% convertible in my software and i...

I stopped using centennial altogther for this very reason. If anything only use it between 30-15 minutes. I am thinking that some bittering and dual purpose hops have a soapy flavor when used in whirlpool. Time should help it mellow out.

After about 10 years myself, I began production of lagers this year with the construction of my fermentation chamber bringing in thermowell controlled temp control and a used freezer i got from craigs list. Now i am doubling fermenting capacity by doing one lager in the chamber and one ale in...

Hey all, I brewed an American Amber back in December that was originally an arrogant bastard clone. I added 2 lbs of corn sugar at 15 min because i didn't think my effciency was high enough to get to my target OG. I must not have figured that the sugar was 100% convertible in my software and i...