Recent content by wepeeler

It's most likely just CO2 burping from adding the dry hops, but it could be hop creep. Can you taste a sample before bottling?

Perfect brew day yesterday! Which, of course, means I mucked something up! I checked my Unitank after about 6 hours, and the temp controller was reading 69F, instead of 66F. I figured stratification and didn't worry too much. Checked on it again around 1am, and it was still 69F. Gently shook...

I have no clue either. I used to dump everything from the kettle into the fermenter and make solid beer, so...who knows lol. I used a hop stopper once and got crystal clear wort into the fermenter. It was once of my best homebrews. But it could have been coincidental...

It was only my second brew with the Foundry, so I'm still learning. Never occurred to me to use the swirly arm to transfer to the fermenter. By pumping the wort into our fermenters, we're not getting clear wort into the fermenter. We're sucking up hops/trub and pumping it right into the fermenter.

I basically doing the same thing from my Foundry, but not from the swirly arm. I use the pump and remove the hose from the swirly arm and straight into the fermenter. I actually like the idea of just using the swirly arm! BUT, by doing what we're doing we are not getting the clearest wort into...

I've been toying with the idea of dumping trub before pitching, but haven't pulled the trigger yet as I'm usually scrambling to get brew day over with. I've done everything from dumping my entire kettle into my fermenter, to using a hop stopper (which took 5000 years), to now using a pump to...

Started brewing to chase the Hazy/NEIPA rainbow. I still brew it, and enjoy it today, but I have since caught the fever to brew lighter European beer. Specifically Kolsch.

You should be fine. I did this for all my dry hopping before I got my unitanks. Never had an oxidized beer.

Soft crashing is to get the yeast out of suspension so you don't get hop burn from the yeast/hop interaction. Just be aware when you soft crash, you're going to create a vacuum and suck in either Star San solution from your airlock or blow off tube, as well as oxygen. I used to use THIS before I...

My dark mild got knocked for astringency. If anything it has sulfur, which no judge detected, but it absolutely does not have astringency. I used Blackprinz to the tune of 2oz, and 5oz of Thomas Fawcett chocolate malt. There is literally nothing in my grist to cause astringency...

Omega Kolsch 2!! Also been reading up on Wyeast 2575. Never heard of it before!

I've tried all the Kolsch yeasts I can find, and I second the Omega Kolsch 2 vote. Amazing, crisp Kolsch style ale. Ferments warmer and drops like a rock. I have never heard of 2575, but it looks like it's Wyeast's version 2 of 2565. Temp range is 55-70F. Omega gives you more cells per pack, so...

"Recoverable mash deadspace". That's what I'm trying to understand. If I'm not using the malt pipe, I shouldn't have any dead space, for mashing purposes. If I recirculate, the wort from the bottom moves over the grain bed and technically all the water has access to all the grain?

It'll waste CO2, but you could transfer to purged keg with DH in, then transfer to serving keg a few days later.

Pressure transfer to purged serving keg?