Search results

Yes, please post to Youtube. This will be great to see how it's coming along!

Palmer's How to Brew has a good chart that shows the utilization of hops based on time and specific gravity. It has a formula with that utilization for you IBUs. Google BU:GU ratio guidelines and you will find lots of info on different styles and what you should target.

I have a very similar paddle made of white oak with no finish. Mine just has a little bit more of a random hole pattern. it's been working great for me for years.

It's amazing how much heat a cold mashtun will suck up. My best guess is that your mashtun was cold which is why you saw such a temp drop, then the second time your mashtun was preheated causing the lower drop. I always preheat my cooler mashtun with as hot of tap water as I can get, about 130...

I split my wort into 4 different 1 gallon carboys to test out some different yeasts. Some yeasts were definitely were more zealous than others. I had to move out the fridge, freezer, and shelving in my brew storage room to clean everything where the beer spread. After this I switched to using a...

New Belgium La Folie is always a standout for me. It's the first sour I had and still my favorite. Go for the barrel aged sours, not the kettle soured. Kettle soured always seems more tart to me than really sour and not worth the time.

I got a set from my wife for Christmas. I love using them. She got the standard set of 6 different glasses that you can find around, and then added a couple of IPA glasses. She had them etched at the mall. The glasses weren't expensive but the etching was pretty pricey.

Did my first early morning brew yesterday. Mashing in before 7am with hot coffee in hand. Wife made some homeade biscuits while mashing, and i was all cleaned up and fermenting before noon. Great way to homebrew!

Yes, you can do a single decoction to get to your mashout temp. This will still give you a fair amount of the carmelization that comes with decoction and effect your flavor profile. It is only 15-20 degree difference between sac rest and mashout temps but you will be surprised how much you...

I haven't experienced but I also haven't done many decoctions. You might try adding in rice hulls when you add your decocted grains back into the mash tun before sparge. This will likely mess up your water amounts and you will have to account for it but it would be better than a stuck sparge.

See notes in red

If it's a big beer then it helps to add it a few days into fermentation. If the OG is within a normal range then there is no reason to not add it in during the last few minutes of the boil. Looking at CHIMAY PREMIÈRE with a ABV of 7% I would throw it in with a few minutes left in the boil.

I usually vorlauf about 2 gallons and still get some amount of grain particles in the boil. No ill effects, nothing to worry about.

I will stir stir stir and let sit for a couple of min before checking. If there is a few temperature degree difference in different spots in the mash tun I will average it for my mash temp. Nothing too scientific. I also always stir at the 30 min mark of my mash.

Looks like normal hot break material to me.

What I normally see if I have a temperature gradient at all is the water is normally hotter than the grains by about 3-4 degrees. I stir stir stir for a couple of minutes and after 5-10 minutes of mash it equalizes. This is in a cooler, though, not an aluminum pot. Definitely where the cooler...

I have used fuggles several times for bittering in a Stong/Old English Ale and it has worked well. I don't think it would work for an IPA, though. Not high enough aa% and takes awhile to mellow out with the large amount you have to use.

I personally filter out the bulk of it with a mesh strainer and muslim bag. Not a perfect filter but it gets the bulk of the hop junk. This is personal preference for less trub at the bottom of the fermenter so I don't have to worry about transferring to secondary or keg but I don't think...

Scrape them down into the boil. Any hops that aren't in your boil are hops that aren't adding anything to your beer.

I would mash with a thicker mash, maybe down to 1.15 qts/lb and then sparge until you hit your pre-boil volume as Yooper described.