Recent content by whovous

My question concerns a slightly different way to cold-crash, but I would also welcome comments on my somewhat irregular process, so I will set that forth as well. We divide our time between our house and a cabin, with most of our time since COVID spent in the cabin. The brewing equipment is in...

I once decided to make a hazy milkshake sort beer entirely from baby foods. More precisely, types of oat, wheat barley and pureed fruit that are typically used to make baby foods, not foods from actual baby food packaging. The pureed fruit was blood orange. The name: Sippy Cup of Blood.

Don't knock it until you try it. An all foam pour is called "mliko" and you are expected to chug it as soon as it is served. Czechs know how to pour beer!

Thanks all. I will add loose hops to the second keg, clear the O2, and do a pressurized transfer from the first keg. Any advice on doing the transfer? This will be my first try, and while I have no doubt that it works, deep in my heart of hearts I feel like there simply has to be a little...

I recently returned to brewing after a three year layoff, and I feel like my process grasp is not as firm as I would like it to be. Please offer your thoughts on what I have right and what I might be about to do wrong. BACKGROUND I am making a "modern" West Coast IPA - a very pale malt bill...

It's in drop down menus for the 2.1.

I am sure everyone has been holding their breath on this one - - The beer came out drinkable. The bittering was pleasant, the body was moderately full and if you pay close attention you can tell the beer is trying to be at least a little bit juicy. I won't try this particular experiment again...

Brew day is tomorrow. I am making a 7% WCIPA and using Imperial's version of the Chico strain. I have a couple of spunding and floating dip-tube options. I have a stone and an O2 cannister for oxygenating. I also have pretty decent temperature control in the chest freezer that I use as a...

As of this morning I've gone from 1.0568 to 1.011. I've thrown in the remaining cryohops and plan on cold crashing tomorrow AM before leaving town for a week. With luck it will add a bit more flavor and aroma to balance the excess alcohol.

I am happy to report that it is now bubbling happily in the Flex. How it turns out remains to be seen, but I am fairly sure it will be beer.

day_trippr, Well, it seems pretty obvious now with hindsight, but when you are really tired and wanting the brew day to end...

Yeah, it was a pretty weird brew day. I didn't do a good job of making sure everything was ready beforehand, so I wound up spending a lot of time fixing and or finding things. I was pretty tired by pitch time, and I was not sure just where I'd hidden my stone and O2 tank (nor if there was any...

I came up just short of five gallons. I use BeerSmith3 and my notes from the last time I made this indicated I'd achieved only 60% efficiency, so I decided to build the current recipe (based on Biermuncher's Centennial Blonde) on that assumption. The Anvil Foundry 10.5 is prone to low...

Is there any benefit at this point to oxygenate now and/or track down and pitch another packet of yeast.

I understand that oxygen is important and my prior practice was to use a stone and an O2 tank for about 30 seconds prior to pitching. But didn't the lengthy post-boil recirculation through the chiller restore any oxygen? After three years off my brewing brain is more than a little rusty.