Recent content by HOPSareKEY

Hello, I moved to an upgraded single tier system and my boil kettle has the ability of whirlpooling. I thought I understood the process from an article I read, but now I can't find that article any longer and all methods I'm reading are different. Everything says to whirlpool for 20 min...

You're probably fine. Always best to purge with co2, but don't sweat it this time. There will be a very small amount of co2 off gass from that brew so you should have a small protective layer.

Ok. It's a big stout and it's a freshly dumped bourbon barrel. I want a lot of barrel character. I'm thinking unwaxed and try in 2 weeks and go from there? Thanks.

Hello everyone, What is everyone's opinion on aging beer in smaller barrels? Unwaxed, fully waxed, partially waxed? I'm under the impression that a reg 56 gal barrel has a perfect 02 exchange, but smaller barrels have too much based on surface area. Is it best to leave a 10 gal...

I ended up adding molasses, corn sugar, and dme all boiled, and a 1L additional starter with oxygenation. Thank you for being the only one who replied lol!

Hello, I brewed a beer with a OG of 1.160. This beer is essentially a modified The Bruery Black Tuesday clone. I pitched an initial 2.5 liter starter with 490 billion cells. It will be about 14% as of now if it ferments properly. It is going to town now. I want it to get around 18%. I have a...

ok thank you for the feedback. I also have one other issue. im not fully impressed with the yeast calculator im using in the fact that they have 2 very big differences if you use jamils way or the other guys. I will be using a stir plate and my og will be in the 1.080-90 vicinity on an...

pretty impressive, but We don't know if they have a crazy ventilation system or whatnot though. And I understand Belgians have been brewing beer for ages in open vats, but they're in a proper region for it and the style suits it. I can see when active co2 is being produced there not being much...

Hello all, I have been brewing for quite some time, but have never done a starter yet. I am about to do one and I am paranoid about infection. When we direct pitch yeast into a beer, we immidiatly put on the airlock to keep out oxygen and foreign material. With a starter, we keep a...

Thank you all. I figured it was OK and was only on group for about 20 seconds top. Just me worried ha. Cheers!

There was no visible debris on the floor, but it is a public floor nonetheless.

Yes it is my beer and I'm regretting doing it now, but I was in a rush at the time because there was a line behind me waiting on the grain crusher. I quickly just swept it up and went right in the crusher.

Yeah I figured grain touches some nasty stuff along the way to the brew store, just making sure there wasn't some obvious thing I wasn't aware of. Thank you.

Hello, This may sound like a weird question, but does the boil really sanitize everything that may have been on your grain? For example, I dropped about a pound of uncrushed grain on the dirty floor of my brew shop, swept it up, and put it back with the other grain to be crushed thinking...

Thanks for the replies