Search results

I have a 1469 with Golden Promise and 60L crystal, target bittering and first gold aroma in the fermenter now. It's been at 66F for 90 hours and I'm bumping it to 72F now to hopefully get rid of any diacetyl. It's been an open ferment with the lid loosely attached. Big thick cheesy krausen...

My wife gets nailed with pollen allergies. I am only sensitive to one or two tree pollens. I get a stuffy nose for a couple of days a year. I just repackaged 4 lbs of hops. After I took a shower, I was itching all over for hours. Zyrtec took care of it, but I'm pretty sure it was all of the...

It sucked dude. The first beer I tested after a couple of days was fine and was really good. 2 days later 2 gushers in a row. A few days later a busted bottle and then they all went into sealed coolers to be disposed of.

I just had a pale ale that I mashed high with WLP001. It stopped at 1.020 for over a week. I bottled 2 weeks after pitching and it restarted, went down to 1.016 plus the priming sugar, way over carb'd and one bottle broke. It really ticked me off because the beer was really good. It was no fun...

Do you plan on kegging or bottling?

If your are going to use a hop spider as a filter, do it in a way that minimizes aeration of the wort to the greatest extent feasible. You want to avoid spraying through the screen and get the siphon hose submerged as quickly as possible.

I took might make my beer better because after reading all this stuff, and I've read most of it, who knows if what I measure is actually what it is. But at least its another data point for a good or bad batch. The fact that my enzymes are all named Kenny though, opens a door I would have not...

1. Talk to whomever buys the grain from distribution in your local home brew store. They will know the local market, what is readily available, what is not and why that is. 2. google is really your friend here. You can get simple explanations like this...

Picture looks fine to me. Wait until there is little to no foam and just yeast rafts to crash it.

Personally, I would chill the wort as cold as I could get it and bring it up to temp in the morning and pitch the proper amount as soon as possible. The risk in waiting is giving bacteria time to colonize before the yeast can defend the wort. I'd try to mitigate some of that by chilling the...

Assuming you used Vermont IPA gigayeast GY054 the specs are: Attenuation Medium Gravity*: 78% – 82% Attenuation High Gravity*: 74% – 76% (10.0% – 10.6% ABV) Temperature Range†: 62˚F – 75˚F Flocculation: Medium/Low Style Uses: India Pale Ale Pale Ale West Coast Amber American Wheat Beer...

Foodsaver v3240. Works pretty well. Every once in while you get a bag that loses it's seal. I think last batch I had 2 out of 30 that leaked. This is the second foodsaver I've had in 20+ years, so they've been good investments. Use it all the time for freezing bulk foods. Bags I've had forever...

I just vacuum packed a huge order of 2016 hops from Hops Direct and thought I'd see if anyone was interested in trading for some. I have at least 4 - 2oz bags of each (8oz each in total) labeled with quantity, alpha and month packaged in the freezer. Would really like to try some Mosaic or...

There are others that could do the actual math on this, but it seems to me the metal coil has 3 distinct advantages: 1. Surface area of the coil is probably larger 2. The temp of the coolant is constant and becomes more effective as the wort cools 3. Takes less volume in the kettle. Both would...

Other than measuring equipment, there are two specialty devices that are must haves for me. Immersion chiller and grain mill. I have an outstanding LHBS nearby and they would crush and separate the grains to my specs if I give them enough lead time. But I would much rather buy in bulk, and be...

My last bulk purchase of American Hops were Centennials, Cascades and Willamette. I'm almost through those and was just looking at the variety packs on Yakima Valley Hops dot com. Really would like to try some Mosaic and Citra (I'm behind the times).

This thread changed my beers in a very good way, and it will probably save you $4.79 a batch. https://www.homebrewtalk.com/forum/threads/a-brewing-water-chemistry-primer.198460/

The 1469 Ale is now 2 days in the keg and already fantastic. This wort was exceptionally clean going into the fermenter and it is not disappointing coming out of the keg. Crystal clear, very pale blond. Malt, yeast and hops, in that order, cycle straight through the palette. 86% MO, 6% flaked...

The MME water profile I used already included your mineral salt additions, 5g of gypsum, 5g of cacl, 4g of baking soda to 14.5 gal of RO water at your initial profile. That's why the screenshot has 0 in the additions area. Apologies if I added any more confusion here. Not advocating one SS over...

I'm using Google Sheets. v3.1 MME. I wondered on the acid malt addition because it is slightly different when you put it on the actual grain bill.