Recent content by brewjak

Yep 25 to 30 psi for two or three days but be patient with big beer they don't seem to have rite mouthfeel at first usually couple weeks of keg time duz the trick for me brew on brotha

Ya mash temp really is how I get thicker or thinner beer I like 148 for dry n 156 for thick malty beers cheers n brew on

Check out this mash math # of pounds of grain multiplied by 1.1 to 1.3 then divided by 4 then add around 1 to 1 1/2 gl depending on your dead space under false bottom example 14lb times 1.2 = 16.8 divide by 4 = 4.2 gl add 1.5 gl= 5.7 gl works every time thanks morebeer.com

I live in sacramento ca and just received 6 first place awards at cal state fair so feel free to bother me with any questions I'll send ya it rite direction thanks brewjak

Try raunch malt it puts off a nasty bacon flavor if use more than 5% of malt bill it will be strong

Ya the orange citrus flavor really comes out in the finished product I agree with no spices with this mead duz anyone know of a good commercial mead only homebrew meads have tasted yummy to me so for

Rehydrate yeast in small amount of clean sterile water at 80 to 90 degrees for ten or so min it will start to rise add cool clean water to adjust to desired pinching temp