Recent content by togodoug

How is it extract brewing has minerals? A friend who only uses distilled water in extract seems to make the most consistent beer without a sour / tangy after taste a lot of other extract brews in my area seem to have.

How is it that extract has enough minerals? I know an extract brewer that only uses distilled and his beer is consistently better, without an sour tang, that I taste in other home brew in my area as well as mine . It seems that distilled maybe better than filtered if the filtered is veg high in...

Would there be an issue with a 20 minute hops stand using an extra light or light DME? If so can it be avoided with a cooler temperature ?

So what is the shelf life of bottled ipa?

So just open it up and drop in hops? Is floating pellets a problem?

Without a secondary how would you dry hop? I would guess just open up the fermenter and drop the hops on top? But they float, no? Or is that ok? I’ve done secondary when I started dry hopping IPA. As far as clarity and all can’t say it’s helped much if any.

FYI , was faulty bubbler , thanks for the help

At what point is cold crashing done? Is this after fermentation and before dry hopping or at the dry hop addition? Do you then warm it up into the 60s to bottle carbonate? Cold crash won’t kill the yeast needed for carbonation?

If the point is to get the hops from floating on the top, would it make sense to do a second stage and put the hops in the second carboy just before transferring the wart?

It’s a bucket but really does seem well sealed. There is a beer smell in the room so I’m thinking that’s a good sign

think I should switch out the bubbler? the lid seems to be on tight.

Yes US-05. I just don’t know why now two batches is a row act so much differently than all previous. Just get frustrated when I can’t see any action. Not even like little foam like bubbles in the bubbler, nothing. I know people who almost routinely deal with bubbling over and use a tube onto a...

now a second batch, same situation; after 30 hours in temp of between 72 and 68 degrees, dry pitched SF 5, no visible action. Over 20 batches in a row and never had this, now this is the second in a row. I have not taken a gravity reading yet. Would if I should warm the batch up, re-aerate and...

Thanks. Just never seen it that quick and passive, the two seem in opposition. Also I’m not confident I’m reading and adjusting the gravity reading correctly, would have been nice to be shown rather than just read how, but I appreciate your thoughts / advise. I think with this batch I will...

I’ve made about 20 batches over several years, have taken a long break for a few years until recently, and have never not seen the bubble going nor had it ferment and finish within hours. Many times it’s been in the mid 70s, even upper.