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12 gallon batch today 1.051 OG 18lb Pilsen 2 lb CaraHell Mashed 152f Strata at 60m for 17 Ibus, .5oz Strata at 0m for 17 IBUs,3oz (beersmith 3.0 calculates flameout ibus now?!?) Pitched Que Beuno at 52f

Just kegged 12g batch hazy with kviek yeast . 1 oz El Dorado 30m , 2oz Mandarina At 0m , 4oz whp mandarina At 155F for 20m, 5oz dry hop on day 3 of fermentation. I get lots of lemon and slight pepper in the nose. Flavor is lemon and candied orange peel.

If it is infection try using a NEW fermentation vessel. It’s normal for brew buckets to still smell hoppy after cleaning especially after IPAs. It’s also possible with a starting gravity of 1.048 a single sachet of yeast could be over pitching but really should be fine. If your fermentation...

usually the first Tuesdays of the month. Check our events page. They will always be posted there and on our Facebook Our next meeting is a Saturday March 7th for a crowd judges competition. http://inlandbrewersunite.com/forum9.html?

Rawr. Thread Necromancy. Club is still going strong. www.inlandbrewersunite.com

thats awesome. i picked a sage leaf this morning from the garden and started thinking about a beer for it. My first impression was Saison without reading anything or knowing there was already commercial saisons with sage. i think Motueka hop with this lemon lime character would pair well in a...

24 hours in 63F no sign of a krauzen at all. i gave it about a 30 second aeration. took a sample gravity and it was about 1.077. so maybe i shouldnt have aerated it but i'm not worried. 34 hours in 64F i had about a 2 inch krauzen. Update: this was kegged yesterday. Brew Day 8/26 Kegged 9/14...

first time using M44 just pitched 2 sachete's (no rehydrate) of it this morning to a 1.080 iipa wort @ 62F. mashed at 150 for 90 minutes. i'll repost with results after primary ferment finishes pre dry hop. i've had a few beers from some club members who used this yeast. pretty clean beers...

you could sit on the beer for probably 40+ days and there still would be plenty of yeast to bottle condition. and if your paranoid . just suck up a tiny bit from the bottom of the primary when you transfer to your bottling bucket.

my guess is underpitched. for 5gal a one vial starter would need to be at least 3liters or 2 vials at 1.22Liters. I definitely recommend Servomyces Yeast Nutrient too with such a big beer.

this is just how women think... they are all crazy!!

thanks for the tip!

I'll be going there next week and was hoping you fine folks had any suggestions of places to check out. Thanks!

Unless u have a snow bank to cool you're pot in i would rethink a full boil unless u want to get an immersion chiller. Good luck brother

Auto siphon are 10$. So far that's 11 mo of pure convenience for me. Buy a new one and save the most germ ridden orifice of a human body to other things .

I say ferm temp control over stir plate. U can shake a starter several times or build a plate for $10. But fermentation temp controller is going to cost u.

Was this serious? Gawd help this hobby

the lady that took the call was breathing heavily into her microphone... really nice on my ears...

thats really impressive and funny

i've got 4 gallons of 1.001 Cider. Its quite dry and would like to back sweeten a touch for the general audience. I'm force carbing but want to bottle afterwards. I though i read that you can added juice with preservatives and it won't ferment. Is this valid or should i go with Lactose ? I want...