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Cold crash and force carb this week. Hopefully, last stage goes OK and I end up with drinkable beer.

Well gravity is down to 1.011 and no terrible sour tastes so that's good. Unfortunately, my temp control on the conical took a dumper so the temps have varied between 58 and 72 (the whole range of the yeast) and I've got some serious esters. Not bad, but not what I was going for.... kinda like a...

+15 Irish blonde =23,566

Problem with silicone hoses is they will split under pressure, so no valve on the output! Vinyl is a little better under pressure. It's really the only pro, and who would need to put a transfer those under pressure?

At 1.042 OG and 75% AA you'll end up at 1.0105 and that should be somewhere around 4.5% ABV maybe 4.8% depending on the equation you use

Caramelization does occur at the tun boundary. But it's subtle. A 90 min boil will have a diff SRM to a 60 because of this caramelization. Probably not a tastable difference though.

Some yeasts has a pronounced sulpher smell that goes away after several weeks of conditioning

Brewed this on Sunday. Almost everything went awesome, hit 151 degF for 60. pre-boil OG was 1.050 post boil was 1.054 so I got a little better than 75%. Counter-flow chiller got everything to 66deg as it hit the conical. Then, I notice a small seeping leak from the bulkhead fitting for my...

For those who are saying "This isn't a nitro tap" I don't think anyone has any confusion about that. What this is, is the poor man's beer engine. Beer is non-compressable, but air is; so, when you're trying to force the beer out of the syringe you compress the air (Mostly nitrogen) into the...

For those who are saying "This isn't a nitro tap" I don't think anyone has any confusion about that. What this is, is the poor man's beer engine. Beer is non-compressable, but air is; so, when you're trying to force the beer out of the syringe you compress the air (Mostly nitrogen) into the...

From NB site: Birthdate: July, 1999 Body: Light - Medium ABV: 5.6% IBU: 21 Calories: 198 Hops: Target Malts: Pale, Carapils, Black, Munich, Chocolate Yeast: Lager Yeast Aroma: Slightly fruity, herbal, spicy, rooty, coffee, chocolate, toffee Mouthfeel: Due to the lager yeast ferm at high temps...

I posted this over in the All-Grain Forum, but that's probably the wrong spot... So I've become obsessed with Rogue's Irish Style Lager. It's a crisp lager with slight fruity notes (combo of hop citrus and yeast pear/apple), with a moderately hop forward character. Not sweet, not bitter but a...

Kind of like a BIAB mash step which can get ~80% efficiency so I'd expect you to get ~1.1# of extract from those 2lbs of grain if done correctly.

So I've become obsessed with Rogue's Irish Style Lager. It's a crisp lager with slight fruity notes (combo of hop citrus and yeast pear/apple), with a moderately hop forward character. Not sweet, not bitter but a well balanced, super drinkable beer. I love Rogue because they tell you exactly...

This is what I do. Raise recirc temps to 168 for 10 min. And then fly sparge at the same 168 until I have my preboil volume. I'm only a few brews in on my new system so don't know if another method would be better.

I did a 6bbl (boil) brew at a local brewery and we used a counterflow chiller to cool all 170 gallons of wort during transfer to fermenter

Is there a significant difference in gain size between the two? I know 2row and 6row are quite different. I'm wondering if the two should require different grind settings?

A 90 min boil will also add more carmelization of the sugars in the malt, deepening color and changing the flavor profile slightly.

Yep, just more water for 90min. Add your 1st hops at 30min. Hop isomerization and utilization is based on length of time boiled.