Recent content by CascadesBrewer

I am not convinced that trub into the fermenter leads to cloudy beers, and in fact I am in the camp that trub into the fermenter leads to healthier fermentations and beers that clear faster. What you propose seems like it will work and produce wort. Give it a try and see if you like the...

What is the source of this data? Based on my knowledge, I would question if the following malts should have a "Must Mash?" value of "No". (Well, maybe a title of "Should Mash?" is more accurate.) Acidulated Malt- BestMalz (3.5L - 4.5L) Biscuit Malt - Dingemans (18L - 27L) Brown Malt -...

I use this inline filter when transferring from my fermenter into keg: https://vacmotion.com/Details.aspx?Cat=InlineFilters&Id=2843 They sell different size mesh filters, but I find this one to be good enough to filter out the hop particles that are big enough to clog my keg poppet. I...

Likely this yeast from AEB: https://www.aeb-group.com/us/fermoale-german-k-15501 Edit: which is likely the same as the Apex branded Kolsch. With a quick search, I also don't see this one in packs other than 500g (like the Cellar Science one as well)...

I did get around to listening to that episode. It was not mentioned, but I swear I have read that there is plenty of zinc in a new pack of yeast to support fermentation and maybe even for a repitch or two, but that zinc starts to become an issue after a few generations of repitching. Is this...

I only have 4 seasons of hop growing under my belt, but I cut all my hops back to the ground on Saturday (Mother's Day Weekend). (in Northern Virginia) In a year where I did not cut them back, I ended up with a situation where when I got to harvesting where 1/3 of my hop cone were dried out...

How are you currently adding hops to the fermenter? I mostly ferment in Fermonster fermenters and dry hop in the primary. The process I have moved to for the last several batches is to soft crash to around 40F, raise the temp back up to 60F, add my dry hops for 2 days at 60F, cold crash, then...

I cannot quite figure out what the recipe called for vs what you did. It sounds like the recipe called for a 60 minute addition plus a 15 minute hop stand, but you did a 60 minute addition and a 15 minute addition, right? Did the recipe call to lower the wort temperature before the hop stand...

Your post is a bit confusing but... Boiling hops for 15 minutes will add a significant level of bitterness (maybe half of what you would get from a 60 minute boil of the same hops). You will get hop flavors from that addition, but many of the more delicate "fruity" characters are boiled off...

One of my first Hazy IPAs was based off the initial recipe on this thread and was a 50/50 blend Crisp Marris Otter and 2-row (I think, along with oats and wheat). It was a decent beer, but had a bit of that muddy look to it. I do like the look of a little Munich to add a touch of an orange...

I tend to reuse yeast harvested after fermentation as I just find it is easier. Fermentation is going to make all that yeast anyway, so why not just scoop out a little to save vs dumping it down the drain? I have reused yeast from dry hopped beers or from 8% ABV beers, though it might not be...

I have had pretty good luck reusing yeast, but once it is past about 4 months, it can be a bit of a gamble. At that point I generally will make a small starter (say 0.5L to 1L) and add a few spoonfuls of the slurry. If it kicks off in a day or two, then you know you have some healthy yeast...

Yeah, I have been on both sides of that. A 42 that did not even place vs a 36 that jumped ahead for a gold medal. (Related to this thread, hopefully this fall I can time a brew day to get a Hazy IPA into a competition. The timing can be tough for time sensitive styles since you often have to...

As somebody that enjoys Belgians, I am often confused between the BJCP Belgian Blond Ale, Belgian Golden Strong Ale, and Tripel. There is a lot of overlap between those styles and many commercial examples don't cleanly fit into the descriptions. But I do look at a Single being the smaller...

For a hop stand, I often do what was suggested. I chill to around 180F, add in the hops, and give them a good stir. I often come back every 5 or 10 minutes to stir, but I don't know if that makes a difference. 20 minutes is my standard steep time. The temp usually drops about 10F over that...