Recent content by bigplunkett

I agree you should poor them all back in wait 3 or 4 days and try again.

You mean to tell us that red horse isn't good enough you have to brew your own?

Any tips for the water profile?

I'll probly remove 1/2 # of each wheat or oats. Do you guys think it'll be to much hops?

If you got any questions there's s ton of very experienced brewers here ask away and Welcome!

I'm kinda curious if it will be good with just the wheat.

Bump

I'd attach something like that to a drill to help with scrubbing and just move it back n forth. Could save the forearms.

I soak mine in hot oxi clean free for an hour then spay the inside with my pressure washer rinse well and star san solution for 10 mins works good for me. I find the key is once there done don't let them sit long before cleaning.

Would somthing like this help?

Before any hop forward brew I check the hops. Smash a couple of pellets up in between your hand if it's dull now it will be dull later.

Most I've done is 4. I would gather and bottle some for later use. Feed her a little and put her in the fridge about 1/2 yeast cake 1/2 beer. General I did this with saison yeast or an ipa that I dry hopped in keg. I'm sure if you let's say a brown ale you make frequently you could do it more...

Just a few thoughts I've only made a few neipas but from what I've done you need more adjuncts. I'd move some stuff around to have at 25% of the grist. I drop a pound of Munich and 3 of base malt spread it between the wheat and barly. Water chemistry is huge with this style I would look into...

Do u have a picture of the element it would probly help?

Hey all I've been away for a while and due to work and kids haven't brewed anything but the occasional cider in 4 years. If yall wouldn't mind giving this a look over I'd appreciate it. I'm gonna try to keep it simple with brew in the bag. New England IPA 5.5 gal batch biab 10 gallon kettle...