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Maiden voyage. Not much to look at using stainless. "Land of the Pine" IPA

Thanks for the response. I always pitch big starters as well. I was thinking with the top of the vessel being so much wider than the bottleneck of a carboy, it would have more room for expansion, but that probably doesn't make any sense. 😄 I like to get 6 gallons in my fermenters, but...

What signs did see that told you this beer was still fermenting? Krausen had fallen back into beer, just stuck on carboy around top. Just curious. Knowledge is king. - Thanks

How much head space do you leave in your Ss BrewBucket for krausen? My ales produce a lot. With only a 1/2" blowoff, I've been concerned about that. One is in the mail on its way to my house.

It hit my numbers after three weeks in primary and now I'll "lager" if you will for close to a month. Belgian 3944 is a bit sulphur-y. Should be fine. Flavor and gravity are spot on. Yeast on nose needs to chill out. Literally. And the handles are there because I don't feel like taking them off...

White IPA going into the keg tomorrow.

chugga chugga chugga blerp

Who has experienced this? Were you able to pinpoint the cause? What did you do to resolve the issue? I've heard water chemistry, I've heard mash temps, I've heard oxidation at different times can cause it. I had one batch that fall victim to this. No clue what happened, because I've never...

It clears a little bit. Only a little. I'm so super-careful with everything. My mash is something I really monitor very closely. Got a great digital thermometer and paddle in nice and evenly. This has me depressed now.

Because I can't filter my beer, I'm not cold crashing my next few batches. Chill haze makes the most sense.

If you look at the countertop, the photo of my beer (the dark one) is actually OVEREXPOSED, meaning it will appear lighter in this photo than it actually is. Both beers are unfiltered. The "professional" Schlafly TIPA is an unfiltered beer. Yeast? Chill haze? Don't know. I'm stumped. I cold...

Mine (left); Theirs (right) It blows my mind this is Pale 2-Row 149° 60 min. mash, 60 min. boil. It's just not right. This is a SMaSH. One pale grain. Aarrrrgghhh!!!

The only hot side aeration that could be taking place is during mash in. Other than that, the boil, which I really don't have control of. A good, rolling boil is a boil. Which scale do you recommend I calibrate?

briess

Maybe I should experiment with a "session" beer and see what I end up with. Most all beers I'm brewing are in the 6.5-7.5% range. More grain, darker color perhaps. I've certainly enjoyed many light colored brews that were high-ish gravity though.

No darkening of my kettle and it's a pretty high-quality MegaPot 1.2 from Northern Brewer. I am hitting final gravity on all of my beers. I will definitely start changing pH at mash. Thanks for that pointer.

I'm super-careful about everything. I would not consider my boil a "hard boil" at all. Maybe just beyond simmer. My wife always takes a look and says "nice rolling boil." My bag is still sparkly white because I tend to use all pale grains. If there was anything left in the mill at the shop...

I'm a Brew in a Bag guy. I have worked on cloning a very simple SMaSH of one of my favorite IPAs. It's simply Pale 2-row and Galaxy. Schlafly calls it their TIPA, or Tasmanian IPA. My flavors and nose are spot on. Great. It's wonderful to drink ... But I want to create this beer as it's...

I use Tender Foot cream. Paws can still be sensitive, but my dogs will NOT do boots. They'll eat them off.

I don't take samples either. OG (sometimes) and FG (because I'm not a fan of sweet brews). I like to make sure it converted a lot of the sugars is all. But when it looks like your yeast is doing nothing, it's a bummer thinking about pouring that $40-50 down the drain.