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Correct. Rv filter is the better term. Dry yeast just needs rehydrating (search on this forum on how to best do this but essentially u are adding water to the yeast prior to your pitch to optimize its performance) whereas a liquid yeast would benefit from a starter ( which is quite different...

Good water (camper filter will take chlorine out), good yeast ( just rehydrate the dry stuff), good temp control (this is huge) and u will be on your way.

Just polished this brew off last night. One of the better beers I've made. I pitched low and let temp rise to 50. Dropping the temp will definitely slow fermentation. Was my first lager also. Pretty easy with temp control on the fermentation. Plenty of O2 and yeast made for a delicious beer...

Looking to add some fruit purée to the secondary of the next batch I make. Do I need to temp control the 2nd fermentation that will start up or can I just let it ride?

Schlafly's AIPA. Top five ipa's I have ever had.

I've have screwed up a few brews and dry hopping has made them tolerable/enjoyable. Weren't the beers I was shooting for but they were more than drinkable.

I had a similar problem. Most kit are designed for partial boils. Full boil will cause better hop utilization. After checkin out a few calculators, I cut my bittering hop addition by about 1/3 while keeping the other hop additions the same. Seemed to make a huge difference for me.

+1 couldnt agree more.

Been using a 50 foot immersion chiller from the get go. Use a pond pump to recirc through 40 to 50 lbs of ice. Get from 212 to 60 in 40 mins or so on the 10 gal batch. If that's not quick enough I may need a plate chiller....?

Hey All, after 20 or so brews I jumped up to 10 gal batches. Cant seem to get them clear. My 5 gal batches cleared brilliantly. Using whirlfloc, cold crashing just as always. Fairly certain its not suspended yeast. Very opaque. Bumped it off my LHBS and he felt it my be that my boil wasnt...

O2 and an airstone

Rehydrating properly can only help but either will probably be fine

I run all brew water through a camper filter. I ruined 3 or 4 batches before a realized it was the chlorine. Cheap and easy solution.

I will remember this nugget of wisdom for life.

Check your chlorine levels from the tap water. Took me 5 batches to nail it down. I run through an RV filter now and I'm fine.

I did push with CO2 but didn't keep keep the final keg purged with CO2. Ive ready many who don't purge and are fine but thus definitely tastes like wet cardboard. It was a 7 micron filter but if there is any yeast left they won't have time to do their thing in the 7 days I have till this party...

Hey All, Little bummed. Brewed up a red ale for a special family occasion a week from now and oxidized at during the filtering process. Was great in the primary. Had a noticable cardboardish taste after kegged. Any thoughts? Its not undrinkable but no doubt noticeable. Would dry hopping do...

There IPA is currently my favorite go to beer. Love the hop profile. Any brew this clone?

44894+60= 44954

Thanks guys. Very helpful. I do crash it for 24 hours or so before filtering so hopefully that will help with the possible chill haze problem.