Recent content by HM-2

Dumping trub is mostly beneficial to limit the likelihood of restarting fermentation through hop creep. I use a Fermzilla and collection jar for this purpose though will be switching to a tri-conical body with a 90 degree tri-clamp elbow.

My usual process for big dry hops: Soft crash down to 10-12°C Dump as much trub as a I can Hops in whilst purging with positive CO2 pressure Airtight sealed with 3-5 PSI Dry hop for 2 days with one CO2 rouse at 24H Straight to keg. I'd hard crash down to 4°C before kegging if I had a glycol...

Oh yes...you just don't see it at the time! Kegging it now instead, in the glorious 23°C sunshine.

Cleaned out the keg from my kicked British IPA in preparation for kegging up my BA Red Rye IPA, which I failed to do because my gremlin of an infant daughter took two and a half hours to put to bed.

Cross post from the other thread: Some suggestions from me: Twice Brewed in Hexham- they have a taproom and B&B. Hadrian Border in Newcastle. Muckle looks decent but I've not tried their beers. Think they're Haltwhistle way. Holy Goat are in Dundee, some of the best sours and mixed...

Some suggestions from me: Twice Brewed in Hexham- they have a taproom and B&B. Hadrian Border in Newcastle. Muckle looks decent but I've not tried their beers. Think they're Haltwhistle way. Holy Goat are in Dundee, some of the best sours and mixed fermentation beers in the world IMO...

During sparging

I think the theory is that promoting too much flow through the grain bed actually reduces, rather than increasing, extraction. Certainly that's what I've read elsewhere. The bigger question for me is pure necessity? Yeah rice hulls are cheap but a pound in a (presumably 5 gallon) batch seems...

It feels like the weight of rice hulls here is a LOT. I know that in excess rice hulls can seriously affect brewhouse efficiency.

A best bitter will stand you in good stead, though if you really wanted to push "how much does sugar change beer" I'd personally look at a Belgian golden strong grist with 10% of clear, golden and dark candi syrup in three separate fermenters.

This one was I'd planned to have for May the Fourth, but ended up leaving. 10% walnut whip imperial stout aged 12 months in bourbon barrels.

It's great, with some caveats I'll come onto a bit later in this post. I very recently posted the framework recipe I used for it, which can be found here: https://www.homebrewtalk.com/threads/drenched-in-hop-single-hop-hazy-ipa-framework.732113/ It's the culmination of my attempts to design a...

HB Cryo BRU-1 hazy in the glorious sun.

Been an interesting "forward looking" beer prep day today, around wrangling the kids whilst my wife is away. My red rye IPA has been on 1.5oz of Angostura rum soaked oak barrel staves for 10 days now and has picked up very little oak, vanilla, burned caramel or funky, so it's clear I'll have...

This is exactly my process for like 90% of beers. A few PSI both acts as a safety blanket and gets you a decent head start on CO2 necessary for a closed transfer (I haven't done an open transfer in like...3 years)