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Thx a lot everyone! Doing my krausen hop tonight and my dry hop a few days later. How do you feel about putting the pellets in loose for krausen and bagging them in something for the dry hop to minimize, as best I can, hop particulate? It’ll be 3oz each time, which seems like could also...

Hey everyone, I havent brewed in a few years and just jumped back into it. I brewed a double New England IPA. I wasn’t able to separate the trub from the boil kettle so I ended up dumping all of it in, but it still didn’t seem like that much. Here’s a picture of my fermenter on Day 1 of...

??

Thx a bunch guys!! You don’t think I’m going to loose as much beer as my fermenter currently looks standing? I’ve just never seen this much before. Also just for my novice brain... Scientifically, how will the later at the bottom compact? If it helps by the way.. my recipe: 9lbs LME Stepped...

Hey everyone, I havent brewed in a few years and just jumped back into it. I brewed a double New England IPA. I wasn’t able to separate the trub from the boil kettle so I ended up dumping all of it in, but it still didn’t seem like that much. Here’s a picture of my fermenter on Day 1 of...

Explain just a bit for me...

Super interesting!! With this haze now... Does or does that not guarantee me chill haze? Also, uncarbed and unchilled will the flavor be different? Specifically, bitterness, hop aroma and maltiness.

Also, what is it that allows it to clarify much further in bottles than in the fermenter?

So.. This type of haze isn't going to give me any gauge to if I have chill haze... Interesting also

That sounds quite reassuring lol. My last IPA I did came out quite clear from the fermenter so I was just a bit curious why this was different. And yes this picture is beer right out of the fermenter at 3 weeks. 2 weeks fermentation and an additional dry hopping. I did however use a...

So...you all really don't think this signals a problem based on the pics and scenario??

SO essentially you're saying even if it murky when I bottle, it could still clear up in the bottle? Also, is this potentially just yeast? Could it be the specific yeast that I used? Nottingham and 007.

What SHOULD I expect the beer to taste like uncarbed at room temp?

This is beer right out of my fermenter at room temp.

Hmm yeah I have no idea! haha. I suppose Im too new to know what flat, warm beer is supposed to taste like....However I had an issue with my last IPA that I made in terms of off flavors, so I suppose Im a bit concerned that off flavor is present in this as well. However, this could also just be...

This is a 90 Min Clone...3 weeks in Primary, post 2 days of gelatin...whats wrong?

90 Min IPA Clone currently Dry Hopping Belgian Tripel in Primary Dead Ringer (Northern Brewer Two Hearted Clone) Bottle Conditioning About to brew up a Sculpin Clone

for sure, its about a 9 percent mini monster haha. As for knowing when its slowed...the airlock has no activity at day 3. Is this normal and does that mean its slowed? Or do you think it just needs to get some warmth...its already around the same temp I pitched at, maybe a few degrees...

I hope so! lol Also...I still have to do my 1lb Candi Sugar addition. How long would you wait and should I just boil it up in a small amount of water first then cool or just pitch it right in warm?

Hey everyone, Pitched my yeast on a tripel about 2 days ago. Today is the 3rd day and its very warm here in LA today so I stuck the fermenter in the bathtub filled with cold water to keep the temp in check, fermentation was quite active this morning before I left for my day out. Came back...