Recent content by hopcop

I would start simple till you get your system dialed in. Start with 1.25 gallons of water to 1# of grain. You have 8# of grain. That equals to 2.5 gallons of strike water. To hit your mash temp, you need to configure what temp to heat your strike water to. In the winter I need to heat it up...

11 gallon batch 60min single infusion 60min boil 20# Marris Otter 2oz Amarillo (FWH) .25oz Amarillo (20min) .25oz Amarillo (10min) .25oz Amarillo (5min) .25oz Amarillo (Whirlpool 170*F) hold for 20mins 2pks US-05 Mash at 153*F OG:1.060 FG: 1.010 Ferment at 64*F This is awesome. It was my...

I'm brewing up an ale this coming weekend. I'm inspired by the Aprihop beer from DFH. This isn't a clone by any means. This is my grain bill: 10 gallon batch: 20# Marris Otter 8 oz Thomas Faucet Amber Hops: 1oz Warrior 2oz Simcoe 2oz Amarillo I have more Amarillo for possible dry hop. I...

My first Smash was a MO/Amarillo. I did 10 gallons. It was great. One of the best beers I've brewed to date. While I'm with the OP, I like a ton of hops in my brews too. This beer had only 3oz of hops in it. I was shocked on how the flavor/ aroma came out. I did 1oz FWH, .25oz @ 20min...

I was going to take the tub of purée which is 2.2# and divide that into two fermenters. My brew will be a 10 gallon yield. I've heard that apricot can take over the flavor. I was thinking hops first then a slight refreshing flavor of the apricots. From what I've read 1-2# is plenty for a 5...

I'm getting ready to make a spring beer and want to know if I can use this apricot purée in the secondary. The list of ingredients seem ok to me but I've never used fruit before. Anybody that has used fruit purée in a beer, I would appreciate any feedback. Thanks. Sent from my iPhone using...

I've been all grain for years now and I started out as an extract brewer. I realized that I have 6# Golden Light DME and 3# dextrose laying around. I also have a few pounds of hops too. I want to use up these ingredients. My question is if I use 6# DME and maybe 2# of dextrose will the beer come...

I just racked it to another fermenter. Left about 1 1/2 gal behind. The smell is a touch sour. I sanitized the crap out out the new fermenter. I also pitched a pack of US-05 just for a possibility of making something out of this. I did keep a sample of the experiment and chilling it down to try...

Yeah. I knew I was rolling the dice waiting for that long without any yeast. I guess I will just let it ride, smell it before I decide to dump or just roll with a sour. I've never had a sour beer before so this seems like a good time to experiment. I already bombed my equipment and sanitized...

I only fermented 5 gals out of the 10. I only have one basin sink in my basement so I pitched yeast in one and fermented it. The other one I just closed up the lid and put an airlock in since Monday. Today I was switching them out and found it like the pic. So the infected one has no yeast added...

So in effort to save it, I should rack now? This beer didn't have any yeast in it that I pitched. After racking, should I pitch some yeast?

Well since my basement runs in the 72-75*F I decided to make a swamp cooler out of my sink. I make 10 gal batches and I can only ferment one at a time. So I pitched the yeast in one and let it go. The other 5 gal I put my lid on with airlock and hoped for the best for four days. This morning I...

I do both. I tend to hit all my numbers when I brew alone. Usually it's 6am on the weekend, cup of coffee and some nice tunes while the wife sits in the parlor. I've been brewing with a buddy for the past 6 months or so and it's great brewing with him cause he does all the lifting and cleaning...

A recipe is only a guideline for the brewer. Your yeast may take longer (or shorter) depending on the environment the brewer has placed them in. Temperature, oxygen and proper pitching will affect everything for the fermentation. For the future I would recommend using your hydrometer to tell you...

I did a smash a few months ago for the first time. I used Marris otter and Amarillo. I did a 10 gallon batch with just 3 oz. the suggestions that I got were to FWH 2 oz and then add .25oz starting at 20mins, adding .25oz every 5mins. Save the last .25oz for whirlpool. When wort reaches 170*F add...