Recent content by mrcastellino

Perfect!! Where has thing been all my brewing life?!?!

To confirm, is everyone able to transfer beer with the floatit 2.0 in a keg with loose dry hops, without having to cold crash the hops to the bottom first??

I may be in the minority but I love my Riptide. Ive used March and Chugger pumps for years and the Riptide has been a huge improvement. Not sure why so many dislike the valve but for me I see it as a benefit as I can easily dissemble and clean and I dont have to mount a separate outlet valve...

Got a new one to try (at least for me). This will be pitched in a pils. Im assuming this is Carlsberg’s yeast (Copenhagen). Equivalent to WLP850? Anyone have any experience with it? Not much out there from a review standpoint.

Its a good deal assuming you order enough to counteract shipping costs. Hops Direct has great lots even those that are several years old. Agree w/ Day_trippr to not waste your time w/ Belma.

H2S is hydrogen sulfide which is the rotten egg smell that should be blown off as part of fermentation and not remain. Sulfur dioxide, SO2, is best described as burnt match and is a preservative/antioxidant. This is a component of traditional continental lagers although the appropriate amount...

If you have a healthy fermentation, around day 7 should be a good target to raise for a D rest.

For my tastes, i think your final gravity is great for a hop forward beer. It will also help limit hop creep when you dry hop. Your dry hop suggestions are also solid. Beyond that, my suggestion is to evaluate and hone your process for limiting oxygen exposure and preventing diacetyl as part...

Not personally but there are a few reviews on Yakima valley hops to give you an idea. One of the reviews is pretty thorough. Cheers!

Yes, but as others have commented, use it sparingly. By sparingly, I would target 1%. 2% max depending on how you like to roll with your IPAs. FWIW, Julian Shrago from Beachwood has mentioned using 1% honey malt in some of his WCIPAs to accentuate tropical forward hops.

Pre-Prohibition Lager - 71% Mecca Grade Lamonta Pale Malt, 29% Flaked Corn. All Crystal hops to 42 IBUs. Fermented with WLP800.

Im sure it could make a fine marzen if you managed fermentation appropriately but it wouldn’t be among my top choices. Have you used 802 before? Any reason you are considering a czech strain for a german beer style? In my experience, 802 throws a lot of diacetyl…even when pitched big, cold and...

If you havent tried this strain yet, I highly recommend it while its available from the vault. Btw, good riddance to the old white labs packaging. Much easier with the twist off cap!

I think you will love WLP833, especially if it is a malt forward style. One of my favorite strains for sure.

Yea it just goes to show how much the strain of yeast matters. I have not used WY2308 but ill keep that in mind if I use it in future brews. I thought most german strains were low D producers but i guess its all relative.