Recent content by gosolo

One suggestion I got, from a guy at the LHBS, was: 1oz Nugget @ 60 minutes 1oz Nugget @ 30 minutes 1oz ea, Cascade & Crystal @ 15 min 1oz ea, Cascade & Crystal @ 5 min What do you think about this?

If I were to use the cascade, exclusively, as you suggest, could you recommend a hopping schedule for a typical 60 minute boil?

I’m currently only doing extract brewing in 5gal batches with specialty grains. This spring, I’m planting the hops listed above. I already have the hops in pots, and they are growing really well What I would like, and what I am here to ask you for, is suggestions for some recipes that...

I’m sure I should have done this re-pitch sooner. I picked up extra yeast to have on hand for any future incidents. I didn’t move on this more quickly for several reasons; 1) I’m a novice 2) Lot’s of posts on here about beginner impatience caused problems 3) over an hour round trip to the HBS...

FINAL REPORT: I’m happy! The yeast is doing it’s thing! Thank y’all for the feedback, help and suggestions.

I got the package of yeast and scissors sterilized and ready, then opened the lid. ......no krauzen. I pitched the package of dry yeast and sealed up the bucket. My evaluation is that when I was dehydrating the yeast originally, I mixed it into water too hot and killed it. If I’m cooking with...

I did not measure the temperature but I waited until the little pot I used was cool enough to keep my hand on. From experience, that’s probably between 105 & 120f. I understand it’s not essential to rehydrate the dry yeast, but understand it could be preferable.

Right now, Saturday noon, it’s been 96 hours since I closed the lid. The present location is probably 65 to 68 degrees and if nothing is happening by morning, I’ll probably pitch another rehydrated pack.

Okay, moved it out to the living room. Temperature running around 65* I spent more flashlight time and only see one line. I haven’t sprayed around under the bucket lid because it would have to be a much thicker solution than starsan. Soap would work, but any contamination at all will ruin it.

The buckets are in the bathtub of a centrally located bathroom. Very stable and well insulated. I’m new to this, but all 10 brews I’ve done were done there, and fermentation was rapid and complete. Although I have no temperature monitoring on the bucket surfaces, I have been assuming that the...

Can’t see a clear demarcation line with the flashlight. Smell isn’t conclusive, there’s another bucket next to it that is percolating happily. Temperature test, by hand, seems slightly warm, but I’m not sure. Agree it’s most likely the bucket seal, but I’ve had virtually zero issues with these...

I’m closing in on 4 days, and have yet to see a single burp. It’s in a bucket, so I can’t see if there’s Krause. Ambient temperature temperature is 60*, 5 gallon extract brew with grains. I’m planning to pop the lid this afternoon and add another package of rehydrated yeast. Is there anything I...

I’m doing all extract with specialty grain, 5 gallon brews in 7 gallon buckets. Have done 7 brews and all have been good. One was really really good. 2 times, when I racked from fermentation to bottling bucket, I found brown scum globules floating around on top of my beer. What is it?

Fresh sourdough bread and a nice IPA. I’m really loving this retarded life...I mean retired life!

I have decided on 3 varieties; Cascade, Nugget, and Crystal. The decision is based on several things, pest and disease resistance, readily adapted to many recipes as both bittering and aroma, locally grown and available, and last but not least, recommended by some folks I greatly respect. It was...