Recent content by ShaineT

Glad to have you here, Dan, welcome :)

The old method of adding a small % of your hops while the kettle fills is supposed to help but I've not noticed a difference. Plenty of headspace in my kettle so I just knock down the foam with a mash paddle. I'll have to try the water spray.

Looking nice, that is one big stand! :)

A HERMS coil in the HLT is awesome, you're gonna love it!:mug:

Sounds great. :mug:

Acid #5 would be perfect in this case.

If you condition it for a year, it's bitterness will drop to 75% of current. Also you can retain 1/3 of your total hops and add them to the last 20 minutes as aroma hops. Have you used software to calculate your IBUs?

I only know this because my friend brews Belgian tripels and its the only beer he bottles. Because it traditionally has a very high carbonation level he bottles in champagne bottles and corks them. Regular bottles would explode.

It simply caught on because its more catchy sounding than the 4 syllable word, "continuous".

Trying to mod my stircrazy popcorn popper for yeast starters. Any suggestions or ideas?

Since you're not detecting diacetyl you could go with a more traditional approach and slowly reduce temps to lagering over several days. If you want to do a D-rest, not always needed, now would be the time since you're over 75% attenuated.

Heh, every dog knows that infant's diapers hold the most exquisite delicacies, its the infant formula that makes the flavor. :p

You'll get some debate here about rehydrating yeast. Supposedly if you don't you lose some small perentage of cells, however IMO most packets account for this loss in their present cell count. So pitching dry should be fine if you "rock" aerate well. Pumpkin Barley Wine sounds really good...

Interesting .. I start hacking up a thick mucus reaction to dry hopped beers only. Real shame cause they taste amazing. I feel your pain.

Good tips! I'll have to save some drywall scraps now. I usually just use a small white dish.