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Ok I've found this after going "commando" with my dry hop pellets. In the past I've always used a small hop sack or three and weighted down with a SS nut. I've always felt that I was missing the aromatics using the bags and yes they were a bite to remove, I also never reused them. With this...

If I have a three day dry hop I'll put it in the fridge after two days figuring that it'll take a day to drop the temp to about 43 degrees then two days in the fridge at that temp, remove it to the work bench carefully and let it sit for a few hours before bottling.

Yes it was Jan 1st, 2017 and it WAY past it's prime, actually I think it was past it's prime on the 10th but I digress. I do cold crash in a fridge for one or two days and it takes at least 12 hours to get down to 45 degrees or so and I would bottle it at that temp but I let it sit for 6+...

OK been paying attention to the posts and yes, kegging is the way to go But, a boat load of us still bottle in 12oz bottles. I do use a secondary and not sure why at this point, cold crash for two days, remove it from the fridge, let it settle for a few hours, rack carefully to a covered...

There's got to be, I just had a homebrew that had great aroma in the glass, taste was really good but didn't have quite the "punch" on the taste but I loved the nose.

I was actually thinking the same thing as the OP, the last few batches of IPA or DIPA I've brewed have tasted good but I'm missing the "smack you in the face" hop aroma. I only bottle at this point and I'm insanely careful about sloshing or exposing my beer to the air, everything stays covered...

Thank you, the bar is 13'6" in length and now that both kids are of legal age it gets more than its fair share of use. They even let us use it sometimes I did pipe a water line there for use with an ice maker but but my business hit a dry spot back then and didn't pull the trigger a $900 ice...

Awesome work, and love both your builds, especially the keezer. I totally understand the scheduling with work, wife, kids and what not. My build took years but included finishing the whole basement. I did everything except the taping and carpet. I do regret not installing the bar back...

I've made DIPA's with just one 1056 pack, one pack for a 1L starter and one pack for a 2L starter and for future double's I'll go with a 2L starter. I also think with that many more yeasties around there's it's a much better party in the carboy and that comes through in the taste of your...

First off I want to thank the OP as I built one from his idea and it's been great. I leave the slip ring on the flange and this keeps the bag from slipping off when I clamp the bag on The paint strainer bags I bought at ACE (3 pack?)and mine don't plug/ clog like that but certainly keep the hop...

Might this be it? Pot and Cooler (10 Gal/37.8 L) - All Grain Batch Size: 10.00 gal Mash Volume: 10.00 gal Boil Volume: 12.57 gal Mash Tun Weight: 9 lbs Evaporation Rate: 9.0 % Mash Tun Specific Heat: 0.30 cal/g-deg C Boil Time: 60 Mash Tun Deadspace: 0.80 gal Top-up for Boiler: 0.00...

When I call my "Brewery" it's always $50 :D

OK this was racked to the secondary and hit the FG of 1.021 and it still tastes great so I'm now I'm anxious to get it bottled. I did get a tremendous amount of trub/chocolate/coffee grounds on the bottom of the primary and salvaged 3 gals of clean dark stout liquid to crash and bottle

I use the BernzOmatic tank and I can't remember the last time I replaced it. I used to attach the stone to the tank via a length of tubing but seeing as though its kept coiled and likes to stay that way I've since added a length of clean sterilized copper tubing between the stone and the tank so...

The beer looks good, nice and dark chocolate brown. There's a big layer of yeast/chocolate fallout? as there was was 24oz of chocolate mixed in at flameout. I have given it a couple of light swirls which in the past brews have started it to fallout but this was is staying put. I'm going to...

Ok my first all grain attempt is a Breakfast Stout clone, hit the OG of 1.084 and pitched a 1L starter of Wyeast 1056 and as I did I was a bit concerned as the starter didn't build up that large yeastie layer after taking it off the stir plate, there was some but not like in the past. I used a...

Ok my first all grain attempt is a Breakfast Stout clone, hit the OG of 1.084 and pitched a 1L starter of Wyeast 1056 and as I did I was a bit concerned as the starter didn't build up that large yeastie layer after taking it off the stir plate, there was some but not like in the past. I used a...

That would be great but my Daughter is Lactose/Gluten intolerant so... What about a can of frozen juice? Or is that the same as sugar. The stove top pasteurization wasn't difficult but would that stop or halt any bottle aging effects? I would assume that refrigeration halts or slows...

Mine was in Primary for three weeks, bottled with 4oz of dextrose and pasteurized 10 days later, wish I had gone longer for a bit more carbonation. Cider drinkers like it and I can drink it but I'm curious as to what flavor changes occur with a longer primary time? Mine fermented out to .990...

I've never thought of dry hopping cider before, may have to try this