Recent content by Chefjp

Hello. Even though I have tried a lot of things, cant seem to boost my efficiency. I brewed today and i got 60%. i want to but it up at least to 70%. Here is my set up: 10 gl Igloo cooler with a cpvc Ill try to get pictures Here is what i did today IPA 5 gallons estimated...

Hello I recently brewed this IPA, I opened a blottle several weeks after and found all this sediment. What is it? And how do I get rid of it? Enviado desde mi iPad con Home Brew

Ive been having a lot of trouble with my efficency, last time I brewed it came like 67%. here is my equipment and process: Cereal killer Mill Igloo cooler with braided hose. I crush the grain, with a dril, doing it very slowly, so all grains are crushed. i think I do a good job, the...

Ferm temperature was 70f

Hello, several day ago i brewed a gumball head clone. The OG was 1.052, 48 hrs later the reading was 1.007. I never had a beer ferment that fast, i used us-05, is this normal? Thanks

Hello, recently I made an IPA, but I screwed up and used a hefeweizen yeast strain. i only notice it once I tasted it before dry hoping, and notice a lot of banana and clove, upppppps!!! Ofcourse Im not going to throw it out, i was going to dry hop with centenial and chinook, but now Im...

With a wine thief

What podcast? So i can hear him

Couldnt fin c15, ill use briess caramel 20L

Hello, im planning on brewing. Stone's IPA, from Mitch Steel's book IPA, it calls for a upward infusion mash with a 30 min rest al 150f and then a mash out. Is that enough for a full conversion? What would be a good initial temp? Thanks

Yes, i used irish moss at 15 min.

I made the Stone IPa, recipe from mitch steel´s book IPA, I made it about a month ago, Its been cold crushing for 10 days at 36f !!! today a sampled a little and there are a lot of particles in suspension. i did mash at a higher temp. 156f, could this be the reason? or what could be the reason?

How do you mesure the atmospheres?

FG reading

my bottles have been over carbonating!!!!!!! here is my process: I wait for the fermentation to stop, usually in the 1.010 OG range, I do a cold crash at about 35°f for 2-3 days. I rack to a keg and force carbonate at 20 psi, for aprox 3 days. I then bottle with a blichmann gun. the...