Recent content by IndyBlueprints

As soon as I got this, I racked into a clean carboy, and added 1/4 tsp of Potassium Metabisulfite. Hopefully that will kill it off.

It doesn't taste sour. Right now it doesn't taste bad.

So I made an Imperial Stout. I took some oak, soaked it in bourbon for about 18 hours. Pretty sure i didnt soak it long enough to kill wild spores. A white forest, with some bubbles, grew on top in about 4 days. What is this, and did it ruin my beer? I did rack it off into another carboy, and...

You really need to get a handle on your QC. Obviously you know that. Do you live in a fairly well populated area? Do you have a Local Home Brew Store near you? If so, ask if there are any homebrew clubs locally. If so, JOIN ONE! Go to a meeting. Tell them the problem you're having. Ask...

I agree that 2 gallons of loss to trub is way too heavy. Do a search for Brewlosophy, and look for their experiment of adding all the trub into the fermenter. The result they came up with was one beer with no trub in the fermenter, and another beer with all the troop in the fermenter, there...

Yes we are. I've got a single tier, 3 vessel RIMS I'll be bringing. They are roping off the parking lot and we'll be doing a Group Brew. Then in April, we'll be serving the beers at the "Death & Taxes Brew Festival" with about 30 Indiana breweries. The beer of ours that gets the most votes...

I’ve been invited to a “wort share/collab brew” with a local brewery. They are brewing a 20 barrel batch of their Belgian Triple, but right after mash, they are giving each of us (members of my homebrew club) 14 gallons of wort (for a 10 gallon batch). We will then be adding whatever we want...

I gave it a full two weeks and it didn’t drop below 1.020. So I added a rehydrated dry pack of US005. After 5 more days, it’s remained at 1.020. So, I’m pretty sure all the fermentable sugars have been eaten up. Looks like I’m just going with a slightly sweeter IPA, and mash at a lower temp...

Well, it’s 11 days in, and all 3 fermenters stalled at 1.020. I dry hopped each with different hops. The first with 2ounces of experimental 07276 @ 16.6% AA. The 2nd with 2 ounces of Lemondrop @ 5.2% AA. The 3rd with 1/2 ounce of Mosaic Cryo pellets @ 24.1% AA. The hoppiest one is the one with...

Fermentation area ambient temperature is about 67ºF. I'll give it a few days.

Made a 13-ish gallon batch of IPA. OG was 1.073. I made a 2 liter starter from a can of Imperial Barbarian yeast. Let it sit in fridge for 24 hours to drop out. Poured off about 2/3 of liquid, and split remaining between 3 fermenters of 4-ish gallons each. Wort was about 73F when pitched...

Here's the final diagram

@TxBrew Here's an awesome beer I had last night!

I'm in.

I used to buy "Primo" bottled water, but have since bought an R.O. system from the local hardware store. It's stored under my kitchen sink, but I ran it to the pantry (about 15' away) so I can fill the Kurig without moving it. I now just fill the jugs and store them in the basement. It takes...