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Thank you. Yes I keep getting a booziness that is layering the “juice”. This all makes sense. I have speidal fermenter so it’s a bit large for my beer fridge. The jacket might be the key. I have a feeling even though my basement temps are 64-67, my wort is firing quite high on the temp side

Curious as to what is everyone’s ambient ferm temp for NEIPAs. My basement is around 65 degrees but I know fermentation can kick the internal temps up. wondering if it could be lending to the “booziness” of my brews TIA

I’m curious. When one say dry what does that kind come through like? Asking because I think I did the same with a bad thermometer. My beer isn’t bad but the finish seems “dry”. To be thats not sweetness and a tiny bit of hop burn.

Did you ever figure this out? I’m 10 neipa batches in and I’m still trying to figure it out myself. My last two were good. The one I just brewed is hop burn city again. Idk why. I went to a floating dip tube which helped but this last one def has harshness again. Did time help? I’m...

Grainfather has a 15lb grain limit?

I noticed in research that issue with the Grainfather and heating element. Basically it’s done if the element goes. Still watching tons of YouTube reviews

Do you heat your sparge water in a separate kettle off to the side or is there something the system comes with that does that for you?

Brew friends. I’ve been brewing for about 6 years and I currently brew outside using a burner and a couple kettles. My set up is bootstrap at best (but it works) and I’m looking to upgrade/simplify this whole thing. Wanted some thoughts on Grainfather. Is this system too remedial? Does...

QQ for those out there. Why the addition of rice hulls?

I had citra come out dank once. Like a nice fruit but stanky too. Must’ve been that years harvest. I haven’t been able to repeat it

Never tried strata before. But getting the munchies sounds great !

This may be a little beat to death, but I wanted to open a newer thread on how to get the schtankiest dankiest ipa. Gotta love the skunk. Been wondering what’s the best hop combo for that is. I’ve heard citra, Columbus, simcoe, mosaic, Amarillo. Who’s nailed it down? Looking for it to...

I messed up the connection to the “out” tube. That was my problem. Totally freaked out for a minute and thought I messed up something with the clear beer system. Not the case. My own dumb mistake

The closed transfer is taking forever for some reason with this system. Is that normal?

Does anyone else’s closed transfer through this clear beer draught system take FOREVER?

Does beer carbonate slower at warmer temps or something? Normally I do 24 hours at 30 psi when the beer is cold and It’s fully carbonated

Ok. I couldn’t really follow their timelines. It didn’t make much sense to me. I guess I should plan on dry hopping warm in a keg but keeping the pressure ultra low then pull the pressure up to carbonate after let’s say three days per your suggestion?

I’ve been reading about dry hopping in a keg warm under pressure. What I don’t understand is that many of these scenarios car for warm dry hop under pressure for five days of 30 psi. If I do 30 psi cold, then my beer is carbonated in a day. How is anyone successfully dry hopping warm in a keg...

Is anyone just throwing loose hops in? Figured you can do that if you have a floating dip tube

Do you think that level of calcium chloride could make the beer “chalky”?