« on: September 20, 2014, 08:56:51 PM »
A dremel might work, but I think a coping saw with a fine-toothed blade might be your best bet. Something like you'd get at an art supply store for cutting foam.
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IMO yeast are more resilient than we give them credit for.Yeah, my first thought was "75F is nothing for 3711". Should be just fine.
3711 is a beast. I'm sure it will be fine.
All the roasted grains need to be cold-steeped, while you're a itLet's do it! A Zucchini Pumpkin Crystal Malt Marris Otter Wet Hop Beer Festival! I'd call it a craze but as everyone knows hyperbole is the worst thing in the world ever.Dont know if its a craze, but Yakima has an annual festival for them.
Yakima has a pumpkin ale festival?
I hear a zucchini beer festival may also happen.
poorly mixed priming sugar. next time add the priming sugar to the bucket first and rack the beer on top. Also, you don't specify but you did dissolve the sugar in water before adding it correct?+1 - dissolve the priming sugar in water first, then add it to your bottling bucket (preferably while still hot) and start to rack your beer over. Stir gently with a sanitized spoon.
You can either no-sparge and use your full volume of water; or you just pull the bag, dump the wort in your kettle, then return the bag and sparge. Or you can jam some tubing through the spigot, depending on the size of he spigot opening.Are you opposed to using it as a BIAB vessel? That is what I did with my two gallon cooler. I also did not want to spend $30 to shove a ball valve on a $15 cooler.Do you stand there holding the button during sparge? Thumbs of steel!
Right. It would look something like this:Just to be clear, I've never found anything "bad" with wet-hopped beer. They were certainly fun to brew, and if I start growing hops again I'd probably brew more wet-hopped beers for the fun of it. But I don't find much "special" about them that makes me want to run out to buy them.
My SOP for wet-hopped beers has been my typical procedure for other hoppy ales. I use a neutral hop like magnum at 60 minutes for bittering, then use my wet hops for my late/flameout additions. Hopstand as well, if you like.
+1. I've never had an objectionable wet hopped beer. They were all good, but not earth shattering by any means. And like you said, the amount I'd need to equal what I put in a typical IPA in pellet form would be LARGE, and absorb a buttload of wort along the way.