Search results

I just kegged batch. Definitely not a Heady topper. I finished too low at 1.010. s/b 1.012. For next batch I would increase 10 min and whirlpool additions. Turned out to be excellent, but not enough hop flavour. I'll stick to .8 oz per gallon dry hop.

Bummer that all the images from Isomerization posts are gone.

Im actually going to brew this again this weekend. The recipe i posted is very close. Aiming for 1.072 post boil so it finishes at 8%. Dry hopping should be 4 oz since since the IPA book says John uses about 0.83 oz per gallon. Fermentation schedule: Start at 68 deg F and raise by 1 deg...

Here is the recipe. It is very very close to Heady Topper. Make sure you use Thomas Fawcett malts and Conan yeast.

Did you boil the wort for 10 min before cooling it down and pitching the lacto? This is important for two reasons, it steralizes the wort so no unwanted bacteria is in there. The second it to remove any disolved oxygen in the wort so you establish a positive environment for lacto and discourage...

Opened my last can and measured the gravity and ph 1.010 FG 4.43 PH

I’m thinking of using Weyermann pale ale malt, Carafoam, and Citra hops. Pretty much a smash recipe.

When I visited the brewery they had huge sacks of Weyermann malt.

Crushed a can of Eureka with Citra last night and new immediately that I need to clone it. During my research I found this on Beer Advocate for an older version of Eureka. “Blonde Ale brewed entirely with Nelson Sauvin hops, a New Zealand varietal that melds beautifully with a simple bill of...

Here is a picture from their new facility. You don't buy huge sacks of malt like that unless it's a base malt. My guess is they are using Weyermann Pale Ale Malt. Sorry, it's a little out of fucus..I did not have my good camera with me.

Here is the recipe I have been using. I think I nailed it! Fermentables: 15 lbs Pearl base malt (86%) 0.6 lb Cara malt (Crystal 10) (4%) 1.75 lb Corn sugar (10%) Water profile CA: 50 ppm So4: 300 RA: -40 Mash 60 min ~146 degrees Boil: Warrior 1.5 oz 60 min Simcoe 1 oz 30 min Columbus 2 oz...

At the Grand Rapids conference I went to the water treatment seminar by John Palmer. They severed two pale ales made with the exact same recipe. One was made with just tap water which had a high RA and the other was made with the water adjusted with the addition of Calcium Sulphate to bring the...

While that will result in a hazy beer, you are reducing wort quality as a result. That is counter intuitive if your trying to make outstanding beer. The haze comes from the hops and yeast. When the brewery stirs the hops by blowing co2 into the cone it makes the beer really cloudy. Takes forever...

Bumping this as it is an excellent resource. Thank you for this.

I tig welded a ball lock gas fitting to a tri-clamp blank. SSBrewtech should sell them as an assessory.

I have the same fermenter. If you want to harvest the yeast, do it before dry hopping. I usually dump it anyway since I heard a lot of breweries do this to avoid autolysis flavours. When I dry hop I bubble some co2 from the bottom after day one to mix the hops back up into the beer. I find I get...

I made an IPA with Cascade, Amarillo and Citra and it's pretty damn good. I used an once of each at 30, 10, whirlpool, and dry hop. Pretty close in my opinion, but I'm going to have my friend try it since he said Julius is the best beer he ever had.

170 chloride is too high for an IPA. Somewhere around 50 would be better. I only add salt to my dark beers.

I brew 1 gallon batches all the time. Mostly for the purpose of evaluating and comparing different malts to see what each is like on its own. I also do the same thing with 10% specially malts. For example, comparing 4 difference crystal 60 from 4 different malting companies. It been a huge...

The three American hops I picked are Cascade, Amarillo, and Citra. 1 oz of each hop at 30 min, 15 min, and Whirlpool.