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OP here: The tank is about a meter and a half in diameter. The walls of the tank are fairly thick (maybe 10-15 centimeters). We removed the mixer since it wouldn't be of any use during the summer. I could wrap the monster with some of the heat insulation material they use for chimneys which...

Hi all, I spent last winter fermenting my beer inside a country house during the winter where the lowest the room got was about 15 degrees C (59 F). This summer I have a milk tank in the garage of the country house to maintain fermentation temperatures at a nice 18 C (64 F) which will really...

I don't like most sours, saisons, or anything with "funk" in it just because it reminds me of the batches that went wrong. It just means there is more for you. :)

@Mr Wibble The milk tank is one of those temperature controlled refrigeration ones. It is like a giant refrigerator that cools down the contents and works perfectly as a fermenter. Gotta love the dairy industry for making em. @JDW81 Oh god I hate saisons. The whole "funky taste" thing turns me...

@Mr Wibble I think looking for a second milk tank would just be the easiest solution. I can't imagine how much building a cellar would run. I have tried water conditioning (not fantastic results), and I dont think the neighbors would be too keen on having 480 liters of non-drinkable beer in...

Good to know, thanks for the information! I will just have to look for a second milk tank.

This summer, as always in Andalucia, it is going to be upwards of 40 C during the day. Now normally I would refrain from brewing until October, but this year is special because I have a blichmann 200 liter boilermaker, a 540 liter refrigerated milk tank (perfect for fermentation), and a lot of...

Córdoba, a small city by Seville. I'm working with the new microbrewery that sprung up here, and this whole thread has been me trying to work out my dry hop scaling issues - because man, Spain desperately needs IPA.

By leaf hops I mean whole hops. Since I have been living in Spain for the last ten years, I have gotten used to thinking of whole hops as leaf hops. I admit that I am making some generalizations, but the original post was about IPAs with american ale yeast mostly on a 150 liter scale. I...

#duh

FINALLY, after 3 more large batches and several weeks of fermentation I have come to the conclusion that the best way to maximize hop aroma is: 1) Wait until the beer is completely finished with fermentation (10 to 14 days) 2) Add 3 grams of hops for every liter. Fifty liters of beer needed 150...

The other main variable is fermenter size / yeast quantity, and the possibility of a beer that is not 100% cleaned up. It could very well be the hops. I am still reluctant to get flower hops however, because I would need to buy 5 kilos, and if I don't use those hops right quick they lose...

@Token 8 ounces?? Wow. I started out like you giving the beer three weeks in primary, but then I worked all summer in a brewery and found that you only really need 7 to 10 days (as long as you have enough yeast and oxygen) for most beers around 5-7% alcohol. The extra time can help with a beer...

Just tried a bottle of double dry hopped ipa.... not much of a change really. The beer had been dry hopped after 7 days of fermenting, and then again after another 4 days, and bottled four days after. I did not notice a significant change. Lets see what happens when I dry hop after 14 days of...

@malt_shovel Maybe the yeast is being problematic, but I don't know. If the aroma from the first small batch was excellent and the yeast situation was similar, part of me thinks that it may not be the main problem. Then again, the big containers would have double the yeast, and I did use flower...

@Wereprawn Both batches used safale US05. @Elcarter I thought of keg hopping but I need to bottle as well so it isn't gonna do. I am going to up the hop amount from 270 grams per 150 liters to 330 grams in order to see if there is any change. I am also going to wait 12-14 days before dry...

That doesn't quite convince me though. I mean I have dry hopped with pellets before, and 30 grams for 20 liters is a good amount in just about any circumstance. I don't see what difference it would make unless, for some reason, a vacuum sealed bag of pellet hops had lost its potency... which I...

This is to say that the first batch was 5 gallons (about 20 liters) in one 7.9 gallon (30 liter) container with 30 grams of hops. The second batch was 40 gallons divided into 3 containers, each container had a 15.8 capacity (60 liters), but held 13.3 gallons, and each container receiving 90...

Hi all, I am having a dry hopping problem. I made an experimental 5 gallon/20 liter batch ipa which was dry hopped with 30 grams of galaxy flower hops for seven days (after the main fermentation). The beer was a success and so I started making batches of 40 gallons/150 liters, fermenting in...

I'm assuming that the hops were processed incorrectly, since I have had them in the freezer in a vacuum sealed bag for the last six months. I thought that maybe raising the temperature in the room where the beer is might do something to help.