Search results

Strain through a coffee filter after steeping in water would be an easy way. With regards to the very few beers I brew that have spices, they are just added to the boil.

5177 + 10gal APA and 10 gal pilsner = 5197 Pretty much my most productive year since before my daughter was born, (she's almost 5) hopefully next year I can add a few more batches:bigmug:

+1 on this. This is what I like to do. Like @MattyHBT said, pitching heavy is a good thing. Depending on where you're reading the pitching rate is basically double that of an ale fermentation and it looks like you did just fine on that part. With my lagers, I don't think they're ever lagged...

Generally speaking, I wouldn't want to put hot wort directly from the boil into my plastic fermenters. Even though they are food grade, I spent some good money on my brew cubes. That said, I will get my wort as cool as my ground water will allow (usually to about 90 or slightly below) and then...

4,016.6 +20 gallons of DIPA +20 gallons of hefe +10 gal cream ale +10 gal of Belgian Tripel = 4,076.6

Boiling a hefe currently

There's an exbeeriment on using 34/70 at room temp...I'm on my phone or I'd provide the link

I haven't seen any of them so if there's anything you don't want to try send them my way! Vegas apparently is missing out.:mug:

Working on brew #1 for this year + 10 gallons of german pils. =15 gallons

Leave it alone to do it's thing. If you're using a 5 gallon barrel there's plenty of surface area. If it's freshly dumped like mine were you'll only need 10 days to two weeks for there to be noticeable flavor from the whiskey and the oak. Plus rocking after fermentation will introduce more...

:mug: seriously. This is the best. But I use cinzano if it's cheap whisky.

Templeton would be my vote. You could make a Manhattan if you've got some decent vermouth and bitters.

I'd just adjust your OG with the dme and chalk it up to a learning experience. And also use this as an excuse to justify a mill to swmbo.:D

After fermentation would be preferable. That way escaping Co2 has doesn't scrub any of the aromatic compounds from the nibs.

Generally speaking, you don't really ever need to do a secondary. But you'll find people on both sides of the conversation. I prefer to transfer to a smaller vessel for extra ageing, usually only for infusing my cocoa nibs. This is only to decrease O2 volume though. I do ten gallon batches is...

When you've been looking at one of those fancy joule sous vide things and remember your HLT and MT are both PID temp controlled and scratch it off the list of necesaary cooking gadgets. It's nice to have multi taskers after all. I still haven't sous vided anything though.

This maybe? https://m.grainger.com/mobile/product/PARKER-Insert-WP111917/_/N-qw2?fromPidp=true&picUrl=//static.grainger.com/rp/s/is/image/Grainger/2P207_AS01?$smthumb$webparentimage$

I've frozen a few beers in my keezer..in kegs. Are you using a carboy? I'd probably see if I could get it into a bucket just in case, even if it doesn't looked cracked the glass could be unstable now.

Maybe I just drink to much islay scotch :tank:....just don't notice it anymore.

I don't get troegs here in Vegas but have had both from New belgium. While I've never found them medicinal, it could just be the way they taste to me. Everyone perceives flavor and aroma differently.. Their website says cascade is used in the boil and dry hop on the ranger and rampant is...