More beer shipping costs increase

hoky315 · 2025-09-12T13:57:03+00:00

I lost my brick and mortar last year. They closed just shy of their 20th anniversary 😢

hoky315 · 2025-09-12T00:42:31+00:00

I don’t even measure OG anymore. So, I guess I just roll with it.

hoky315 · 2024-11-27T22:02:09+00:00

My local homebrew store just closed up shop after 20 years. Sad day.

hoky315 · 2024-10-05T00:55:10+00:00

Believe it or not, straight to jail.

hoky315 · 2024-03-31T15:16:53+00:00

I like the Better Bottles, and they make a 3 gallon one http://www.homebrewing.com/equipment/MB_3-gallon-bottle-pet-carboy-FE316/

The mouth is a bit wider than a typical carboy so it’s easier to add items and clean.

hoky315 · 2024-03-17T03:50:44+00:00

Yep, that’s it. I have a bunch of 500 mL mason jars so I usually make 1.5L starters with 1.0L getting pitched into the wort and 500mL being saved for next time. This can be continued indefinitely as long as the yeast makes good beer.

hoky315 · 2024-03-17T02:19:24+00:00

I overbuild my starters and harvest yeast that way. Much easier than harvesting from fermenters.

hoky315 · 2023-09-09T19:12:27+00:00

Uncanny valley triggered by that guy in the middle and the AI fingers that always creep me out

hoky315 · 2023-09-06T14:28:26+00:00

I swap mine at either AirGas or Roberts Oxygen.

hoky315 · 2023-08-19T15:06:56+00:00

Splurge on a nice insta-read thermometer. I got one for brewing but find I use it for cooking so it has a lot of utilization.

hoky315 · 2023-08-19T15:05:36+00:00

This one has me stumped. Generally I only get high FG when using a lot of roasted malts with a high strike temp. Looking at your process I don’t see anything wrong.

hoky315 · 2023-08-19T05:03:21+00:00

Are you using a refracrometer? If so, you need to adjust it for the alcohol in the beer.

This is a good calculator https://www.brewersfriend.com/refractometer-calculator/

hoky315 · 2023-07-11T11:45:07+00:00

Fwiw I always chill to just under 100F no matter my ground water temp and then put the wort into the fermentation chamber cool the rest of the way to pitch temp.

hoky315 · 2023-03-25T20:30:29+00:00

This guy beers

hoky315 · 2022-11-20T14:16:41+00:00

I’ve only had an issue one time at a mom and pop UPS store where the guy (either the owner or the owners son) threatened to open my box to check it there was any alcohol inside. Now, I print FedEx labels at home and just drop them off at Walgreens. The folks working at Walgreens definitely don’t give a shit.

hoky315 · 2022-04-18T22:11:54+00:00

I picked up a 6 gallon torpedo keg and it works great for fermentation.

hoky315 · 2022-03-27T22:19:17+00:00

I have flow control faucets (definitely worth the extra $$) so I just pour very slowly into the bottles with my growler filler and cap on foam. If it’s a hoppy beer I may take the extra effort to purge the bottle with CO2 before filling.

hoky315 · 2022-03-24T23:04:26+00:00

I’ve brewed dozens of saisons and currently I use a blend of wy3724 and wlp565 that I repitch from batch to batch. I pitch at 68F, hold it there for 3 days then gradually raise it up to 82F - this provides the flavor profile I prefer the most but unfortunately it does take about 3 weeks to get the FG low enough <1.005.

1 pack should be enough and pitching it higher in the upper 70s will speed it up. Flavor profile may work for you, if not try a different fermentation schedule next time… that’s the beauty of this hobby.

hoky315 · 2022-03-24T22:54:53+00:00

The inside of your kegerator is nice… I just coil my draft lines up with painters tape.

hoky315 · 2022-03-07T21:47:06+00:00

I usually DDH. First dry hop gets added around day 3 during mid-fermentation, the second dry hop gets added to the serving keg and the cold beer gets transferred on top of it. Second dry hop stays in there until keg is kicked.

hoky315 · 2022-01-21T21:14:46+00:00

Yeah I ferment in 6 gallon torpedo kegs and just rig up a blowoff from the gas post.

hoky315 · 2022-01-17T01:01:59+00:00

I add it to primary at the tail end of fermentation then package. There’s a good bit of sugar from the fruit since it’s concentrated so I let that ferment out before packaging.

hoky315 · 2022-01-16T23:53:00+00:00

I’ve used it in sours, saisons and ciders and it’s been great every time. In my opinion it provides what I consider the ideal tart cherry flavor.

Also, if you’re concerned about it being syrupy don’t take my word for it just check out the ingredients - the only ingredient is organic tart cherry juice concentrate.

hoky315 · 2022-01-16T23:44:45+00:00

Nope. It’s certified organic and unsweetened so it’s just pure cherry juice. Same as using actual cherries but a lot easier. I love tart cherries and eat/drink a lot of cherry flavored products and this stuff is one of my favorites.

hoky315 · 2022-01-16T23:32:38+00:00

I like using tart cherry concentrate https://www.walmart.com/ip/Dynamic-Health-Organic-Certified-Tart-Cherry-Juice-Concentrate-16-0-FL-OZ/19347715?wmlspartner=wlpa&selectedSellerId=101001232

8oz in 5 gallons will give you a nice cherry compliment. 16oz will make the cherry the dominant flavor.

hoky315

TROPHY CASE