Search results

Addiction=addition. Damn phone

Chinook seems to be a love it or hate it dry hop addiction. I enjoy it as a dh, but I'll use 1 oz Chinook, and 3-4 oz of a mix of citra, Amarillo, and simcoe.

11 grams is most common for a 5 gallon batch, but that all depends on the starting gravity and ale/lager.

Slowly lower that to 68-70 for 2 days or so, and then let it warm up on its own. 75 is a little warm to start with that yeast. IMO the best flavor come from starting at 68 and ending at 78.

That's why. I decant almost every starter. I wouldn't even start to worry until you get to the 72 hour mark. What temp do you have it at?

60 is fine for fermentation temps, but that strain works well at 55 too. IMO a great kolsch comes from lagering near freezing for about 1 month. You can do the lagering in the keg or bottle. Leave the beer on the cake for 2-2 1/2 weeks before you do anything.

Yup. Attach the probe to the side of the carboy, and wrap it with bubble wrap. That will give you pretty accurate temps.

There was no need to make a starter using 2 packs of 05. Just rehydrate and they're ready to roll.

Still normal. Its super slow to start, but when it gets going it goes nuts. It took my last BDS from 1.12 to 1.011 in about 1 week.

My octoberfest is in the keg, and will be lagering for the next 4 months. Tastes good, but I agree its not as "clean" as most other German strains. Its good, but not my favorite.

Yessir. That's 8oz starting with 20 mins left in the boil. Gives a ton of aroma and flavor, while keeping the ibus to about 35. My gravity is normally 1.05

IMO Amarillo and citra play together very nicely in the dh

I hopburst my pils with saaz, and I would never brew it a different way. Comes out fantastic, but its a bo pils. I used 8 ounces starting with 20 mins left in a 90 min boil. I'm a fan of prima pils myself, and am lucky enough to live so close to their brewery. I believe they make more of a...

It is a great strain, but its slow to start. IMO its worth it

Those were my thoughts as well. Its not a classic clean lager strains. I was going to repitch to a helles, but thought better of it. Ill just brew up a Bock with it, and lager till winter.

The white labs austrailian ale yeast is clean at higher temps. Same for the mauri dry yeast

Keep in mind that once dry yeast packs are opened they lose viability quickly

500 gram bricks is bulk dry yeast

That yeast will give you honey and apple flavors at 66. Its good, but not very lager like

Definitely going to have some esters starting that warm. What yeast did you use? Some are more temp tolerant