Recent content by Gus G

Thank you everyone for the help and information! I will keep inside. I have done a Kveik in the garage it can handle about anything you are right

Hello I am planning on pitching both French and Belgian statins into saison. I can do inside at 72. Or garage at like 85-90. I know they can handle about 90 each statin but seems like it may be too high in garage with active fermentation adding5-10 degrees. maybe inside whole time? Or...

A lot of krausen showed up overnight as well!

Thanks everyone for the help. It’s around 1.0512-1.052 and started at 1.070 so it is going! Keep in mind I did add .6 lb of lactose in boil to achieve 1.070. Still got the yeast that is adding to it but it is very hazy and the airlock is going crazier than I’ve seen except last batch where...

Ok thank you. I’ll check it tonight. I know people say not to judge off of airlock activity but in my experience it does go hand in hand at least in all of my batches so far. Thanks again!

Maybe I should shake again to kick that yeast cake up?

hello everyone, My milkshake ipa is about 36 hours after pitching yeast. Yesterday AM there was no activity in airlock so I did my normal shake a few times. It started a ton of activity in airlock yesterday afternoon. It is still going very hard (bubbles every second or two max). In a...

Hey everyone thank you I used a few different calcs and went with 8.5 gallons. Ended up with 5 1.070 OG

Hey everyone , I have a question on the d rest to reduce butter flavor on my milkshake ipa. I normally bring it from basement to main level of house towards end of primary fermentation. (Maybe day 10 or 11 varies). Basement is about 60 ambient and main level closet I use around 66-68. After...

Ok thanks. Last time wa different beer all together.

Hello, I was wondering how much water I should use for BIAB? I have 12.25 lb of grain. It’s a 16 gallon kettle. I will squeeze the bag after mash and draining. It’s a milkshake neipa so I was maybe gonna shot for a 5.5 gallon batch because with raspberries and all the hop and trub may be...

Going to bottle today, I think I am not going to use lactose. My local homebrew supply store said it did not mix in very good at lower temps.

Ya it tastes pretty strong I guess because it is lol, I agree in waiting on the bottling. Im hoping that the booziness is less intense once carbonated. The batch is just about 4 1/3 gallons, but I am planning on using the packet of priming sugar I always use for a 5 gallon batch next weekend...

Wow I Took a hydrometer readi g today and it was at .998 It’s done, lol. Pulled dry hops and added one oz eldorado. I bought a pound of lactose, maybe I’ll boil half a pound with a little extra water along with priming sugars. I didn’t take pic of reading but I moved it around to make...

Ok thanks that’s my thoughts also. I’ll wait until next week. I only used a half pack so I’m curious to see how low it goes. Ya the weights keep lid on good, and are the rubber coated so they don’t slip. Multiple strips of duct tape and flipping the seal didn’t work for me.