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  1. HerbivorousBrewer

    Not bagging any hops during boil or dry, and not cold crashing

    Wow, 3/8" sediment is a lot. I wouldn't mind it, but not sure how my wife and buddies would be about it.
  2. HerbivorousBrewer

    Not bagging any hops during boil or dry, and not cold crashing

    It is plenty cold here in MN. Hopefully not too cold (should get to low 10s or 0s overnight by time of bottling). I do have a cooler and ice... I've never tried cold crashing, but I like the idea of not throwing any more stuff into the beer.
  3. HerbivorousBrewer

    Not bagging any hops during boil or dry, and not cold crashing

    I might need to start bagging/filtering the hops to reduce trub. I just try to keep my brew day as simple as possible with as few trinkets as possible, but that's not too big of a deal. I haven't gone into kegging yet, so not a problem for me. That's a good idea. I might have to invest in...
  4. HerbivorousBrewer

    Not bagging any hops during boil or dry, and not cold crashing

    I'm doing a Pliny clone and it recommends adding the first set of dry hops at 12-14 days left, and the second set at 5 days left. Is the vegetal flavor something to be expected in Pliny (I've never actually tasted it before), or does this recipe have some poor instructions?
  5. HerbivorousBrewer

    Not bagging any hops during boil or dry, and not cold crashing

    I've definitely learned that at some point, but always seem to forget to add that to the calculation.
  6. HerbivorousBrewer

    Not bagging any hops during boil or dry, and not cold crashing

    I didn't even think of that. I hate losing beer to stupid trub... I wonder if keeping beer in fermenter longer or using a yeast that is high in flocculation would help losing too much in trub from the hops? Or if that doesn't make a difference. By being careful do you mean just not...
  7. HerbivorousBrewer

    Not bagging any hops during boil or dry, and not cold crashing

    Hi guys, Wondering if anyone doesn't bag any of their hops (including during boil and dry hopping) and also doesn't cold crash. I'm brewing my first DIPA and trying dry hopping for the first time, and I threw my hop pellets (as I normally do) directly into the brew kettle during the boil...
  8. HerbivorousBrewer

    What app are you using?

    I really like the idea behind this! It's fun choosing exactly what you want the beer to taste/smell like and it giving you suggestions. One issue I found is that the initial boil volume for a 5 gallon batch was 24.6 gallons. Slightly off ;). The other thing I would have really liked is the...
  9. HerbivorousBrewer

    Wild yeast always sour?

    Thanks for the tips RPh_Guy!
  10. HerbivorousBrewer

    Wild yeast always sour?

    You'll have to let me know how it is after aging over a year! Cheers! And thanks for the info. I just looked into it and found out that hops is a legally mandated ingredient in beer sold in the U.S. and several other countries. Who knew??
  11. HerbivorousBrewer

    Wild yeast always sour?

    I might just try making a sour that way cuz why the hell not? Bottle age them and drink a couple a month to see how the sourness changes. Sounds like a fun experiment!
  12. HerbivorousBrewer

    Wild yeast always sour?

    Oh interesting! Bacteria always ends up getting into them somehow and gives it a sour taste? I thought beer could be made without hops and still not be sour.
  13. HerbivorousBrewer

    Wild yeast always sour?

    Not the main reason I use it in beer ;)
  14. HerbivorousBrewer

    Wild yeast always sour?

    Never thought of adding hops to the wort to lower chance of bacteria. Thanks for the advice!
  15. HerbivorousBrewer

    Wild yeast always sour?

    From what I've read, they seem to always be tart like your experience. That would be fun to try my hand at a lambic style. I might have to see what I can collect in the spring time.
  16. HerbivorousBrewer

    Wild yeast always sour?

    Hi guys, I've heard that one way to make a sour beer is to collect wild yeast by putting a jar of wort under a tree (still trying to figure out how to do this in Minnesota winter... indoor plants?). I'm curious if doing this will always result in a sour beer, or if sometimes you can collect...
  17. HerbivorousBrewer

    Barleywine - 5 Gal - Mash tun not big enough

    3 hours?! I like brew days but daaaaang. Use a grate? Great idea!
  18. HerbivorousBrewer

    Barleywine - 5 Gal - Mash tun not big enough

    Why? Are the sugars from DME not as fermentable as from... say... a 152 degree mash? Even with high ABV yeast? I don't know much about fermentability of DME vs. grains mashed at home.
  19. HerbivorousBrewer

    Barleywine - 5 Gal - Mash tun not big enough

    I'm pretty sure it's the 7 gal Coleman Xtreme. I could prob hit 11% going for a 3 gal batch, but it's just not enough beer. Haha good advice... I'll still brew the big beer, but I'll also take your advice and drink more! This seems very doable. Great that there's no chance of stuck braid...
  20. HerbivorousBrewer

    Barleywine - 5 Gal - Mash tun not big enough

    Never tried BIAB. I've heard it's pretty easy to learn. That's another thing to consider. Thanks guys!
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