Recent content by Joejkd82

How are you sealing your kegs? Usually some pressure is necessary. My FV can't handle pressure so do you just hit with some gas to seal, vent it then hook up the FV? Do you do it at pitching or do you wait for fermentation to begin? If you spund, is 2 to 3 days of fermentation enough to...

I've bagged before. Tried dry hops in bag with closed transfer. Still got oxidation and hop character was significantly reduced.

I have a consistent oxidation flaw in my beers, most pronounced in my IPAs. I am going to try to "blank slate" as much as I can to see where oxygen is being introduced. First up, my water. I've posted elsewhere and will be building a simple pale ale profile using distilled water, to remove my...

Sounds like I should be close enough without the lactic acid and with the salts I'll be using. Thanks all

The calculators all placed my ph slightly high for the mash with the given salts, but only at about 5.62-5.7. That's why I added the modest addition of 2ml of acid.

Hey all, I've been brewing with my well water up to this point and see fantastic efficiency in the grainfather with it. As flawed as it is, I get great mash efficiency and attenuation with it. It's just the high iron content leads me to believe it may part of the cause of some oxidation issues...

Yes I've seen all that in my numerous google searches, but which is the culprit? And how? Is it feementation? If yes then what part? I know how it works, what I don't know is how it happened in my situation. An update toda, oddly the bucket absolutely wreaks of the stuff, but the sample...

This batch was ag, not extract Hop bill was 1oz magnum @60 min, .25oz chinook at 20 min, .75 ozwhirlpoo 15min whirlpool Hops aren't the issue in my estimation. I'm guessing the issue is fermentation. I moved it upstairs sunday where it is 68 and roused the yeast. Will report back...

S04 and wlp550 as well as nottingham have all done it to me before.

Some extra info, the only beer i've never, ever had this problem with is northern brewer's pliny clone extract kit. I just fermented a batch in fact, 4 weeks primary 1 week keg in the exact same bucket in the same spot with the same yeast (2 packets us05) at the same temperature, and there isn't...

Had an ipa in primary for 4 weeks, went from 1.069 to 1.014, right on target, 5 gallon batch, pitched 2 packets of us05. I've run into this many times before, but haven't had the issue in my last 5 batches. It's green apple jolly rancher. I've read a million times it's from taking the...

And temp control. Going to make a 1.5l starter for 5 gallons of 1.078 wort. White labs says ideal temp is 68-72F, but I've seen many different profiles espoused on the web. To maximize spice character and attenuation, what is the udeal temp profile? I am able to control my temp to within...

Why would a mash out be counter productive? I find I get a good bump in efficiency and it has no impact on fermentability.

Looking to brew an exceptionally dry, well attenuated beer with pilsen malt 95% of the grist. My question: I've seen sone info out there to achieve what I'm after, a rest at 148 for 40 min then one at 158 for 20 min followed by mash out will get me the result I'm after. I brew on a...

Going to brew a belgian strong with rose hips with this. What is the ideal fermentation/Pitch profile for this yeast? I want to maximize the spicy characteristics but avoid bubblegum. I have temp control so can ramp up as needed.