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  1. aprichman

    Good deal.... or great deal?

    In my opinion to make good hop forward beers you need temperature control during fermentation and a kegging system. As long as you have sanitation under control and pitch healthy yeast you can use the crappiest equipment to boil and ferment and still have great results.
  2. aprichman

    First single hop IPA attempt

    Cut the crystal and don't use 100% amber. Quadruple the citra at 10 minutes and flameout, another ounce for the dryhop. Use properly hydrated US05, pitch the whole packet for a high gravity ale.
  3. aprichman

    What do you use to insulate your fermentation chamber temp probe?

    I use a giant sponge meant for washing vehicles and adjustable bungees to hold it in place. Outside of that I use blue painters tape to hold the probe from my ITC-1000 based temp controller.
  4. aprichman

    Alternative to a Muslin Bag....

    Wilser Bags are the best way to go if you're looking for something that is going to be reusable. Everything else is subpar in my opinion. You could get a smaller bag and use it like a muslin bag but to get better extraction I would recommend getting a bag that covers your entire kettle, that...
  5. aprichman

    Getting US-05 to taste clean

    I get peach from US-05 every time. I've tried it in the low 60s, mid 60s, and high 60s in my fermentation chamber. It's more subtle than some yeasts (like S04) but I don't find it overly clean. FWIW I don't get the same peachy taste from WY1056 fermented in the mid 60s, haven't tried WLP001.
  6. aprichman

    Ideal Beers For S-04

    Nothing :p
  7. aprichman

    Water or Vodka for Airlock?

    I usually use StarSan. I used to use vodka more often when I was using glass carboys since starsan made things slippery. Now that I've switched over to a PET carboy I've been able to retire the vodka to the liquor cabinet. :mug:
  8. aprichman

    Quick Tunraround Beers?

    Make a 2L starter of a highly flocculant British strain and you should be ready to bottle or keg any of those in under a week.
  9. aprichman

    Hot liquor tank

    I use a 10 gallon kettle with a diptube for my HLT. It's an option that may not be too much more expensive than going with a cooler.
  10. aprichman

    Is this infected?

    It looks like primary fermentation is finished which is pretty unusual for homebrewer's to experience at day 3. What yeast are you using and how are you controlling the temperature?
  11. aprichman

    dry hopping pale ale

    Flavor and aroma are intimately tied together. Does dry hopping add sweet, sour, salty, bitter, or umami flavors? That's all our tastebuds are capable of detecting. Try the jelly bean test - grab a jelly belly without looking at it. Pop it in your mouth while you are plugging your nose...
  12. aprichman

    Sons first batch!

    Someone needs to check out the fermentation science program @ OSU in 10 years :D
  13. aprichman

    Where are the fruity esters coming from?

    I'm just not a huge fan of US05/WY1056/WLP001 in general. For me it imparts flavors of peach / peachskin at nearly any temperature. Cold crashing, fining, and racking the beer after everything settles before bottling / kegging really helps clean up brews that use these strains.
  14. aprichman

    Which fermintation vessel to buy?

    I have 3 gallon glass carboys, a 6 gallon PET carboy, and a 5 gallon plastic BMB with the screw top. I also have some PET plastic buckets. The 3 gallon glass carboys are pretty awesome. They are thick and I would be genuinely surprised if they broke without a decent bump on a hard surface or...
  15. aprichman

    putting stuff in a stout...how would you do it?

    Personally I would soak the additives in rum, strain the rum, add the rum to the bottling bucket or the keg, and rack everything on top of the rum.
  16. aprichman

    First ever brew Cream of Three

    When fermentation kicks off you won't be 1 degree above ambient temps, also that thermometer is not insulated from the outside environment which makes the 69F somewhat meaningless. At the very least you should have the fermentation chamber around 62F but I have trouble figuring out why you...
  17. aprichman

    First ever brew Cream of Three

    While putting the probe in liquid works, it doesn't do a very good job at keeping fermentation temperatures steady.
  18. aprichman

    First ever brew Cream of Three

    IMO the top of that beer looks oddly chunky, probably some protein or trub floating on top? One suggestion would be to hook up your temperature controller's probe directly to the carboy and insulate it from the outside environment.
  19. aprichman

    Pitch more yeast on high gravity?

    You should target 10^6 yeast cells per mL per Plato
  20. aprichman

    First Brew - Oatmeal Stout

    Did you sanitize your bottles? I don't see any starsan foam.
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