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Ingredients / Re: Citra Hops Questions
« Last post by a10t2 on April 25, 2018, 02:05:49 PM »
Thoughts? Opinions?

Way too much honey malt, and also not a traditional cream ale grist, which would use a pretty substantial amount of adjuncts (usually corn). Not that there's anything wrong with either, but I wasn't sure how many cream ale recipes you'd seen.
General Homebrew Discussion / Re: Off The Topper Kit
« Last post by a10t2 on April 25, 2018, 02:03:13 PM »
Those instructions say to start with 1.5 gal and *then* add the extracts, so pre-boil volume would be more like 1.8 gal, and with a 45 min stovetop boil they're probably assuming closer to 1.5 gal at knockout.
General Homebrew Discussion / Re: Weird question...
« Last post by kramerog on April 25, 2018, 01:58:15 PM »
Try dry hopping it or adding spice.    The beer may not become good or great, but you'll learn something about that hop or spice. 
Generally I wouldn't have changed anything because lessons learned along the way are incredibly useful. There are a handful of pieces of equipment I could have done without.

Biggest thing I would have changed is taking most of the posted information online with less credibility. Too many people with high post counts or aggressive posting styles in forums saying very little of value.
Equipment and Software / Re: Rust in brand new HLT kettle
« Last post by jtoots on April 25, 2018, 01:05:05 PM »
Got it!

Thanks again!

Happy brewing!!!
No prob, cheers!
Hop Growing / Re: Thoughts on newer hops
« Last post by scrap iron on April 25, 2018, 01:04:41 PM »
Thanks for the reply, the suggestion about shade in the later part of the day is a good idea.
Ingredients / Re: Citra Hops Questions
« Last post by KellerBrauer on April 25, 2018, 12:52:32 PM »
I have my own opinions on the various use of the hops mentioned in this thread.  However, I like to use Citra as a dry hop addition.  It delivers an amazing aroma that I can’t seem to achieve using any other hop.  I typically use 2-3 oz. for one week.  That said, as with all dry hop additions, that wonderful aroma only lasts a few weeks.  :(
General Homebrew Discussion / Re: What Do You Wish You Knew Before Starting
« Last post by skyler on April 25, 2018, 12:47:59 PM »
If yeast starters are too advanced or scary, just use US-56 (what 05 was called st the time) and call it a day.

Sent from my SM-G960U using Tapatalk

General Homebrew Discussion / Re: Any Reason To Cold Crash A Stout?
« Last post by KellerBrauer on April 25, 2018, 12:42:51 PM »
Greetings - my experience with bottle conditioning and cold crashing is that I condition my bottles in my fermentation chamber at the same temperature that I fermented at.  Then, I sample a bottle each week until the carbonation is complete - typically 2-3 weeks.  Then I drop the temperature down to 34* and leave it for several weeks.  The result is clear conditioned beer.  I do this with my lagers and ales - same exact process.

If you cold crashed your bottles at a temperature substantially lower than the normal fermentation temperature of the yeast BEFORE the yeast had a chance to condition the beer, than you most likely set the yeast into dormancy and it’s laying on the bottom of the bottle.
All Grain Brewing / Re: Water treatment for reiterated mash
« Last post by jc24 on April 25, 2018, 12:41:13 PM »
Thanks for the quick reply. OK I think I'll forget about sparging with wort, and sparge with water as normal. I'll also add the Gypsum at the start. So it will now look like this:

1. Mash half the grain bill as per usual at 149°F for 60mins, treating the water as per usual for that volume (in this case it will be 4.6 gallons).

2. Sparge the first mash with enough treated RO water to reach 4.6G of wort, ready for the 2nd mash.

3. Add the 2nd half of the grain bill, mash at 149 for 120mins.

4. Sparge with treated RO water to reach full pre-boil volume.

By the way, here is my estimated profile - Ca seems a little high (I'm using Pickling Lime to raise RA), but I'm thinking it should be OK?

Estimated Profile
Ca = 157
Mg = 6
Na = 36
SO4 = 36
Cl = 46
Bicarbonate = 477

Estimated mash pH: 5.51
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