Recent content by Shortstack

I will cop to being a shower brewer. Spray down tile walls, floor drain, water source, GFCI….sounds like a brewery to me

Unfortunately no photos, but just finished a loosely planned trip about the mitten. Ellison and Jolly Pumpkin in E. Lansing Greyline, Creston, Founders in Grand Rapids Bells in Kalamazoo One Nation in Williamston Was already familiar with the Founders, Jolly Pumpkin and Bells options, as...

APA was mashed with 1.5% acid malt and distilled water treated with CaCl. That got me to a mash pH of 5.2 that dropped to 5.1 post boil. Same mash approach for the wheat resulting in a 5.5 mash pH, treated with 10ml/11.5L 10% phosphoric post boil for a 5.3pH in the fermenter. So nothing crazy...

Adding my 2 cents as I have just recently used US 05 in back to back beers. l was surprised that the pH finished at 4.0 for both, which is lower than what I typically get. Seemed to play well in the American Wheat but can definitely pick up a twang in the APA that I don’t really care for. My...

I just started using a bag in my AF as I was getting too much grain into the boil for my liking. I do recirculate and was able to get the disk to friction fit with the bag in. I didn’t see any efficiency drop versus the last time I brewed the same beer without a bag. I stir the top third of...

Appreciate it! First time using it, so I was originally planning on going with around 0.2oz/gal. I’ll kick that up a bit.

I am planning on doing just that with a coffee porter. Any experience on which characteristics are favored in late boil vs WP for HBC472? Trying to decide which route to go with to get the coconut and bourbon out of it.

FWIW, I bottle straight from the fermenter but fill each bottle with a dextrose solution from a syringe to avoid stirring into the fermenter. (Assuming that is where you are worried about churning up sediment). Doesn’t really take as long as it sounds like it would once you have the technique...

Definitely bluegrass. Screams stand up slap bass.

The Sorachi Ace + Motueka combo initially came off like someone cleaned up dill with a dirty dishrag... Was pleasantly surprised that it finally turned into what it did. So the consensus seems to be not rushing it off the yeast after fermentation and giving it around 6 weeks in the bottle...

Thanks for the feedback! That is kind of what I was wondering, whether I was relying on a relatively low yeast to beer ratio in the bottle to do it’s post fermentation work. I have a beer that just finished up fermentation that I was getting ready to bottle (now at 10 days from pitch). I’ll...

Thanks Sammy86! In your case is that 4-6 weeks at cold storage or room temp? I’m bottle conditioning at basement temp, which usually hovers a little south of 70F.

New” brewer here, in that I just restarted after a 13 year hiatus. Noticing something counterintuitive with my American wheats. I originally wrote off the hop combos because they didn’t taste remotely like expected. No flaws, just not good. (SA+Motueka and SA+HM, whirlpool only, high 40’s...