Recent content by ihavenonickname

I hold it at 160-161 for 10 minutes. @Langerz why do you think it’s not that great? Sounds like a killer beer.

@G_robertus i bet what you are describing as “salty” is likely hop burn/bite. I’ve never heard it described as salty before but now that you do I think it’s pretty fitting, it’s a harshness like you are licking a salt rock. If that the case give it a week or two and see. It can be mitigated...

@MMP126 I’ll be honest the color on that bad boy is pretty off putting. But certainly doesn’t mean it’s oxidized, I attribute it to your base malt. When I’ve used golden promise in the past I’ve been surprised at how dark it is too.

What does it say about me that I love the warm, flat, hop bite beer right out of my dry hop keg ?

I would use this as my guide. He interviews Vinnie and homebrews something like blind pig. Looks like a great beer over all. Recipe formation come near the end of part 1.

It’s 1.003 +\- gravity points. Best to use a spunding valve in case you are a little early.

@Dgallo sounds so great - that’s the kinda beer that reminds me even with two kids I’ll never want to quit home brewing - a super easy fresh delicious ipa still way cheaper than commercial with DME! What do you do for a bittering IBUs and hot side hopping rates for a beer like that? I don’t do...

Latest west coast. This has some new tweaks. Tried 4% raw wheat, got the idea from pure project in San Diego, they use it in all their hoppy beers for head and some softness. The foam on this is excellent. But I also do a mash rest at 160 that I think helps. FG 1.006, I love it. Maybe I like...

Finally got to brewing a hazy, it’s been tough to brew lately with a move and a new baby. But she’s cute and sweeter than her brother, ha! Just did a Brujos style, trying to hit some extremes. 1.074 OG targeting 1.020-1.022 FG. 2-row 35% the rest wheat and oats, 5% maltodextrin. Chloride 300...

@bailey mountain brewer when you talk “oz per gallon” are you referring to the volume or wort at the point in the process OR just the intended finish volume (15 gals for you, 5 gals for many of us). I ask cuz it’s a pretty big difference for these hop heavy beers, for me the boil/WP is 8...

I’ve never been totally convinced about the benefits of staged dry hopping. It seems to me that if you agitate/rumble/recirc/shake your keg with one big dry hop you get the benefits that would have been had for staged dry hopping after fermentation but more so. And agree with Bailey I’d only...

Yes of course run co2. Do you do three separate additions all after a soft crash this way? Three days in a row? All on top of yeast cake?

@Dgallo how do you do TDH on your set up? I’m hesitant to open my fermenter more than once after fermentation. But man that looks delicious.

That’s great man! My next hazy is going to be along these lines can you rec some more details? It’s really not that huge of a hop load! Did this yield 5 gallons finished in the keg? I’ve had beers finish at 1018 and 1020 before that I loved, so you think this is all the malto accomplished? Or...

Sounds yummy I’ve always wanted to try one of those newer hazy pales that’s 5% finishes at 1.022 or something crazy.