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Showing content with the highest reputation on 05/31/2018 in all areas

  1. 2 points
    A recap of the Kama Citra IPA, which was bottled today. Kama Citra IPA extract kit 5 gallon. Water used -distilled. Sanitizer - Star San. Gains steeped 150F for 20 minutes. 60 minute boil - the different hops added at directed times. Hop spider used. Wort cooled in ice bath 25 minutes. Wort placed in two LBKs and distilled water added to bring up to the 2 1/2 gallon mark. Wort was 68F when US-05 yeast was pitched. The LBKs placed in the fermentation chamber with temp set at 62F. At 14 days dry hopped. Hops placed in a hop bag, weighed down with a one inch glass marble. Day 21 bottled - 12 bottles primed with corn sugar (had some left over) - 12 bottles primed with cane sugar. Bottles filled directly from the LBK spigot using a bottling wand. Bottles stored at 73F in the dark. At bottling the sample taken had a blonde yellow color with a slight haze, nice citrus smell and very pleasant citrus hop flavor. I would call this a pale ale (maybe the hop spider and hop bags limited the hop favor transfer), but I love it, just hope the off favor does not get it.
  2. 2 points
    No, it is true for kegging, too. But when kegging, you need to chill the beer before adding the Co2 anyway so it dissolves into solution much faster than with priming.
  3. 1 point
    I use a inkbird controller. I pitch yeast around 64-68. Lol Wolverine. Always ferment for 3 weeks then cold crash. Spigot is always clean, always pull it apart afterwards.
  4. 1 point
    One week later and I would probably be there. Hoping to make the list for the BJCP exam on the 23rd.
  5. 1 point
    I have cousins in O'Fallon. It is a bit far, but how many birthdays does a guy have every year?
  6. 1 point
    As for your question about flavor problems, I would so you're most likely ok. First week, I'd be more concerned. By the third week the yeast is looking for food and wondering why it didn't finish eating those off flavor compounds in week one.
  7. 1 point
    Any chance that Mr. Beer can get a forum discount for Beersmith?
  8. 1 point
    No, it comes into play for any carbonated beverage. CO2 likes cold. In cold, it combines with liquids. As it warms, it comes out of suspension in the liquid. That's why a warm beer tap line foams. A commercial beer cooler (i.e. at a brewpub) had foam in the first glass of each pour each day. Answer was that the 6 inches of hose between the cooler and the tap (i.e. the indent in the wall) was too warm. A small fan mounted on the wall blew cold air into the indent and solved the problem.
  9. 1 point
    This is the best damn explanation I've heard in my three years on the forum. Don't get me wrong, I've followed the mantra and I knew it was best; I just didn't know the exact science of it (and I'm too lazy to look it up). Follow-up question: Does this only come into play with priming sugar/bottle carbing?
  10. 1 point
    I'm on my third batch of beer (Diablo IPA) and I am using the cooler/water bottle method for the first time. My house temperature is set to 74 and I am able to keep the temperature at about 68F during high krausen. This seems to be working great for me and is cheap.
  11. 1 point
    A good camping cooler with a frozen water bottle would hold my temps between 63-64F for 12-15 hrs during high krausen and after that I could hold 64F with half a frozen bottle.
  12. 1 point
    Does a quick read point out any obvious flaws in how you brew? https://www.google.com/amp/s/beerandbrewing.com/amp/off-flavor-of-the-week-acetaldehyde
  13. 1 point
    Mount Vernon. About 1 hour east of St. Louis.
  14. 1 point
    Where should I send the beer? Haha.🍻
  15. 1 point
    i call it a yeast hurricane. i could watch that for hours... and i have. yeast volcanoes though scare me.
  16. 1 point
    There is a lot of biochemistry going on when you pitch. Yeast are not "obligate" anaerobes and will gladly use an aerobic pathway (oxygen) to gain more energy from the maltose. As oxygen levels decrease in the wort (higher yeast cell count) they will rely upon an anaerobic, less efficient pathway that produces ethanol as a waste product. Other pathways, using different enzymes, can lead to sulfur compounds. Nearly forty years ago in grad school, I knew more, but in theory aeration of the wort gets the little guys going faster.
  17. 1 point
    A good reading of some Yeats helps dry out Irish Stouts. Or at least makes them witty.
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