Don’t know if it is possible but I brewed my first lager and it lacks bitterness. Is there a way to add bitterness? My only thought was to pull a couple of pints then boil with some hops, cool it, then add it back to the keg? Any suggestions would be greatly appreciated.
I brewed a SMASH pale ale yesterday with mosaic. O.G. .048 , pitched lutra from yeast cake of Oktoberfest at 1:00pm at 85f. An hour later it was roaring! (Video below)Wrapped the fermenter in a blanket and 2 hours later it was 97f and my spunding valve was almost whistling. Checked it this...
So this is my first time ever reusing yeast this way. I primarily brew NEIPA. I brewed this past Monday and my yeast starter was not looking good. I had a fermenter with the yeast and leftovers that had been sitting for about a week ( I do closed fermentations and transfers) so I put the wort...
Ok so this is what I’m thinking.
.5 oz CTZ 60 min boil
6 oz citra whirlpool 30 min at 160
Ferment then soft crash to for 24 hours
Bring back up to 60-62
Dry hop 6 oz Nelson , 2 oz citra for 48-60 hours.
Too much citra in whirlpool?
80 degrees. My basement is cold and all I have to heat it is a fermawrap. I took a hydrometer reading this morning went from .050 to .030 in 12 hours. Didn’t have time to check it tonight but will do first thing tomorrow morning.
Ok guys I BIAB in a cooler mash tun. Mash with 5 gal. Drain and throw in 2 mor gal mix it up let sit 10 min then drain. Boil all the collected wort down to 5 gal. Always seem to be low on my projected OG. Any tips? Am I doing it wrong?
Wow.This is my first batch of cider. Hornindal strain I collected from a previous batch of neipa. Two hours after I pitched 2 tbls of yeast there is already some action. This yeast is incredible. Cannot wait to see how this turns out.