Recent content by BAJones

I used the Burton Union strain from them on a 1.045 pale ale and although the yeast claims "high" flocculation, I have the opposite happened. The beer after a month fermenting and a week in the keg is still extremely cloudy, cloudier than any beer I've brewed and has a very strong yeasty/bready...

I did 2a - normal mash + single fermentation, but pitching lactobacillus few days before pitching saccharomyces and it's turned out wonderfully sour in only 4 days. Here was my method (sourced from dozens of threads on this site and others on berliner weisse). I started 2 lacto cultures (both...

+ 10 gallons = 25001

This is a great idea, I usually figure out maybe a day or two before I brew and crush the grains the night before, but I may try and do something like this, brewing six or eight different batches (gotta have some choices!)

How do you use it? pour wort through the copper coil?

How do you use it? pour wort through the copper coil?

A pound of caramel/crystal is about 8% of the grist which is a lot, you may want to back that down to under 5%. Centennial is a good 60 minute addition, but if you have magnum or warrior or columbus, any will work well.

I'm betting after people get a chance to try them there will be a serious interest, I brewed an IPA with Mosaic and it's going fantastic. Only been able to find them at one place though. It'd be nice to have more options, especially in pellets. Are you guys getting any Mosaic this year?

I took a gravity reading after 4 days in the fermentor of the IPA I used Mosaic in, it smelled and tasted great, definitely right on the description as joetothemoe said. If you're looking for something new and complex this is a great choice. 10# 2 Row 12 oz Carapils 8 oz Melanoidin 8 oz...

Are those printed caps? How did you do that?

Great thread, so it seems like a lot of people have success from adding the flame out hops after cooling to 170-180 then letting steep for 20-30 minutes. I will try this on an IPA this weekend. I'm going to remove my FWH and late additions (15-5) after chilling to 170-180 but before adding the...

+1 on the LHBS buying a steamer or two and loaning/renting it out (my LHBS does that with corkers since not everyone needs to use them very often). But on that same point you may cork something special once or twice a year, while canning seems to be the opposite of fancy, more economical and for...

more craft lagers

There's a lot of great information in that .pdf Denny, thanks for sharing. It's definitely interesting that most people could not pick out the FWH beer. I know I probably wouldn't be able to (in a blind test) I just wish there was a clear definitive statement that said something like "Even...

Get affiliated with local brew club and have stuff like wine corkers or even trial stuff like a (used) keggle for rent/loan to see if someone wants to try it before they make/buy one. Keep website updated with accurate depiction of current stock. And cocky employees are the worst. My LHBS is...