Search results

A temperature change could release some dissolved CO2. Did it get a little warmer?

http://www.usplastic.com/catalog/item.aspx?itemid=45020&catid=513

I think you really need to use one of the liquid Irish yeasts to make it an Irish Red. The yeast character is key to this style.

To get the lid to seal wet the rubber gasket with starsan. Put the lid on and crank the pressure up to 40 psi. It should seal. No need to secondary when kegging unless you are doing fruit or wood. The beer will clear in the keg. Hefe should be cloudy anyways.

1040 hefe can be ready. Its meant to be a little yeasty.

Add in an ounce of 4 different sugars to get you to a real 40 ingredients instead of the bottled water bull.

Fermentation temps are best kept stable. Best thing to do is keep brewing. Make another batch with the temp controller and see if things improve.

Leon is pretty good. Montejo is good too. A couple you don't get in the US.

Temps can be anywhere from 5 to 10 degress higher depending on how vigorous the yeast are fermenting. Just tape the probe to the carboy to keep it at the set temp.

First off I would cut back on the crystal malts. I personally don't use any crystal in my IPAs. Also I would switch the Nugget and the Cascade and add more late hops.

You can leave the lid on until boil then remove it. It will significantly reduce the waiting time with no issues. Just make sure to watch for boil overs.

I use a fridge and it cycles when it needs to. It cycles a lot but I am in Vegas and its in the garage. In the winter I just use a red light bulb on the hot side.

F2 and F3 } 0.3 and 10 is what mine are set at.

TEMP CONTROL, TEMP CONTROL, TEMP CONTROL. This is mandatory for great beer. Now there are ways to handle this without a controller/fridge/freezer combo but temp controllers make the fermentation soooo much easier to control.

After the bulk of vigorous fermentation. Basically when the ferment starts to slow is when you can be less concerned with rising temp. This is usually after the third day or so with ale yeast strains but can depend on yeast health, pitching size, pitching temp, aeration/oxygenation, lag time...

No score sheets here yet. I emailed last week but have not got a response. Pretty disappointing. Shouldn't take 6 weeks or more to get score sheets. Gotta love NHC. Had score sheets emailed within days of comp.

10 lbs pale malt half pound c20 1 oz of any noble hop at 60 min 1 pkg us-05 dry yeast

If you keep it the temp steady during the complete fermentation it will help tremendously. The yeast saw a rise in temp during the active stage from 66 to 70 but then saw a drop in temp from 70 to 66 at the final stages of clean up. When yeast sense a drop in temp they tend to stop working. This...

You could brew an ordinary bitter. Low gravity and english yeast can be done in a week primary. It is a style that is better with lower carbonation also.

How can you over hop a DIPA? The definition of DIPA is to get full saturation of hop compounds. It is supposed to be over the top.