I'm just putting this out into the world as a lesson learned that may benefit somebody down the line. I use an electric BIAB system with a pump. Normally I recirculate during mashout and again while cooling (it's a lot easier to recirculate the wort over my immersion chiller than it is to...
That's interesting. Not too long ago right after I pulled the first pint of a pale ale, I decided the balance was off and added two ounces of dry hops (Simcoe) directly to the keg in one of those stainless steel canisters. I had another pint an hour later and there was clearly improved hop aroma...
Thanks, that's interesting. Regarding the spray nozzle, I generally don't worry much about hot side aeration for my ales, but I do think a lot about how much temperature is being lost through the pump and the spray. Even if I was able to maintain a more consistent temp reading from the...
Anybody out there using the Clawhammer 240v system? I bought the 10g version a few months ago and while I'm generally really pleased with it I'm having trouble maintaining a consistent mash temperature. Emmet at Clawhammer has been really helpful but I still can't get it dialed in nearly as much...
Just a quick note that Primo, at least the way I buy it, isn't RO (I buy the 5 gallon jugs at the grocery store and just swap out the jugs each time). The jugs advertise that the water is distilled, with "minerals added back for flavor" or something like that. I found a water report for it on...
So, I do a few brews with WLP007, and I can really get behind that strain. That being said, I definitely don't have a ton of experience with British yeasts. So do you think of 051 as an American yeast with British characteristics? The sulphur is what throws me off.
And yeah, thanks - I can't...
I'm asking because I'm pretty sure I don't, but I'm curious as to others' thoughts on it. For me, it has a really distinct character that I can't put into words - something I also feel about Anchor beers in general - that I don't really care for. But on a whim I used it in a pale ale recipe and...
I haven't brewed with that yeast but I do agree there have been some times I've had an off smell during or after fermentation that turned out to be no big deal. Also, with a real infection, I'd expect your gravity to be lower than 1.012 (although maybe there are types of infections that don't...
Think I just decided what I'm doing tonight. Here's it's 50 today, but will go down to around 27 tonight. So - hit it with gelatin, put it outside, rack it to keg tomorrow? (I wouldn't leave it outside all day tomorrow since it will warm back up to 55.) Here's another question - since I won't...
Remember too that fermented beer is going to continue to off-gas as CO2 comes out of solution. That being said, since I have no experience with that yeast, at this point you just need to take a hydrometer sample and once you've measured it, taste it. I haven't had many truly infected batches but...
I used an immersion chiller with my electric system for quite awhile and never had a problem, besides the cluster**** caused in the kettle between the heating element, the IC, and the hop spider. It really is the simplest solution and as others have mentioned you have the ability to pump ice...
What are you making? If you were making something pretty robust in flavor I'd say you could get away with dumping your whole starter. Otherwise I wouldn't, and wouldn't recommend it generally, but I also know it sucks to lose a brew day. You could also just pitch something dry this go-round and...