Recent content by ihavenonickname

Welp just do the math… 6 lbs per barrel is about 3 oz per gal. 6.5 gal in fermenter actually that’s 19 oz ! You’re gonna loose a gallon (or a little more) to the dry hop and half a gallon to yeast. That’s 5 gallons into a keg. If you wanna say 4lbs/bbl that’s gonna be a 13 oz DH and the...

Right - for a 1.080 beer with 12-16oz of dry hop you really need about 6.5 gal of wort into the fermenter if you want a full 5 gal into the keg. (That’s 7.5 post boil for me) this might sound rediculous to some or obvious to others. So I think the answer is just more volume to account for...

@Dgallo What about biofine or gelatin before the dry hop? Could have a similar effect.

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Thanks - if I add it into the fermenter at peak ferm is it supposed to get mixed in and dissolved just by yeast activity? Or do I still need to swirl/shake it in with wort in a separate flask?

Sounds like a good plan. When I do pale ale I usually add some Vienna for a little something - blasphemy I know! As for color I think you are just getting different numbers from the difference in calculators - brewfather vs beersmith. But I don’t pay attention to the SRM for pale beers in...

This is my "brujos style" which is just a little more extreme than I would usually do. But I'm of the mind, if you make a hazy its gotta be cranked up to 11. 1.074->1.023. 35% barley the rest wheat oats and 4% maltodextrin. Chloride 300, Ca 130. Hot side: Citra t90 and icognito, a touch of...

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...