Search results

It looks incredible. What was your process using the spectrum?

Anybody using A24 getting long ferment times? Granted I under pitched this batch but I’m 11 days in and it’s slowly dropping a pt every day or so.

Gorgeous beer! What did your dry hop end up based on total oils? 0.5:1:1 for Citra:Nelson:motueka?

Care to share the recipe?

I've been using A24 for a while and really like it. Is anybody concerned about it being STA1 positive? Anybody know of commercial breweries using this yeast or other STA1 yeasts for NEIPA?

What’s everybody’s favorite combo with Nelson. Got a good batch from Yakima and don’t want to waste it

What’s the consensus on A24 conditions? Specifically pitch rate for 7.5 gallon batch with 1.074-78 OG. Stressing w/o O2 and low pitch rate to drive esters at 70 degrees or healthy pitch w/ O2 at similar temps?

I also have an SL1. What did you get from morebeer, the b64 lid or full aperture lids? Where did you get your adapter?

Thanks so much for the tips. Will let you all know how the final recipe turns out!

Looking to brew my first AG Oktoberfest (and lager!) and would love some input: 6 gallon batch Est ABV 6% Pilsner Malt 5lbs 8oz (40%) Munich 3lbs 7oz (25%) Vienna 3lbs 7oz (25%) Caramunich I 11oz (5%) Carapils 11oz (5%) Tettnang 1.25oz (60 mins) Hallertauer 0.5oz (20 mins) Octoberfest Lager...

Wait for the finale

May be a silly question, but what’s the best/correct way to prepare the blended dry yeast? Just measure out each percentage and mix? Any special care of the container? Do I have to rehydrate? Thanks for the advice.

It the older one, so 400?

I've been using my CBS set-up for a while and I had a question I was wondering if you had any insight. I am doing a reciculating mash after the mash in. Yesterday, I had it set to 152, however the temp of the recirculate was 148 or so. When I did the mash out, the temp was set to 168 and the...

if you go to my facebook page theres a lot of pictures of my setup (www.ceegeebrewing.com) it can give you some ideas of how mine is setup anyway (exhaust, the sticking out issues, etc)

When you say “away from fermentation” what are you meaning?

Looking for input on whether I need to attempt to locate my monster mill setup in a different room than my brewery. Should I have a closet put in and do it in there?

Do you have any picks of the monster mill set up and is this something that you could ship?

I received my 20gal kettle and everything looks great, except the recirculation tube is not what is shown in the pics online. It is very short and would never make it down into the mash for a 5 gallon batch. Thoughts?

First brew, currently in glass carboy secondary as per instructions from Northern Brewer (I now know that I don't need a secondary). It has been in for 12 days and I've noticed these small white spots. Planning on bottling Sunday. Infection or likely normal? Thanks everybody.