Hi guys-
Thinking of changing over to a counter flow chiller and getting rid of my immersion chiller. Before i go through the expense I want to know that it will cool my wort quicker then the immersion chiller. Also I am on a well and septic and I'd like to reduce my water usage. I only brew 5...
Hello all-
looking for input on those who have brewed with coffee in the past. I have an OG 1066 stout and I'm looking to add coffee either to secondary or cold brewed to keg. First dilemma is how much coffee to use if i steep coarse grind beans in secondary and for how long. Cold brewed is to...
Hello gang-
I just brewed an english barleywine. 1100 og. I have two oak spirals 5.6 oz (medium heavy toast)oak soaking in a bourbon. i also have 1b oak chips. not sure if I a going to use the chips. My question to the group- i have never used oak before how much should I use and for how long...
My favorite IPA hop combo....citra, simcoe, amarillo. Lots of late boil additions. Some at flameout. Dry hop three days. I've won quite a few competitions with that recipe.
I usually do 3 days and have had great success. I cold crash first then dry hop. If you dry hop before cold crashing you can lose some hop oils during crashing. At least that's what I read never tried doing it both ways as a comparision.
So my mill has three settings .025, .05, .01. I'm guessing .05 would be the standard setting? That would give me a good crush to mash with? If I have the larger grains ie. maris otter start out at .01 then run through a second time at .05?
this is what I got on amzon
FERRODAY Malt Crusher Stainless Steel 2 Roller Ma
heres the link
https://www.amazon.com/gp/product/B07CMKN4B2/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1
Hello-
I have to brew a biere de garde for a competition for my homebrew club. Never brewed one before...hell don't think I have ever even drank one. Has anyone ever brewed one? Does any one have a good recipe or any tips on brewing one would be much appreciated.
Thanks all.
hi guys
getting ready to brew my first lager.
going for a Vienna lager and Im just looking over my water profile
heres my recipe
9lbs Vienna
1lb munich 6l
12oz crystal 60
1oz midnight wheat (for color)
34/70 yeast
2g gypsum
3.15g cacl
1.35 Epsom
1.09 baking soda
water profile of
ca 47
mg 4
na...
im thinking fermentation didn't stall. I have two inkbirds in the fridge. one goes directly into the liquid giving me a temp of 62 degrees. the second I have the ambient temp of 55. I guess the increased temp of the liquid is from fermentation.
so antoher update …….my heater shit the bed. temp fell to 53 for a day and a half. used a light in the fridge to get it back to 60. gravity check had it at 1021. that was 7 days into fermentation. hoping the warmer temps got ferm going(not sure if it stopped...still had a krausen). gonna do...
I buy from morebeer. they have a great selection and free shipping over $59. The only thing I don't buy is liquid yeast. you have to buy a cold pack in addition to the cost of the beer. I have been using dry yeast and honestly they are just as good.