Recent content by codyjack

Please join my new Facebook group "North Texas Brewing Addicts." We are a sister page to the over 4,000 strong "North Texas BBQ Addicts" page. The BBQ page hosts events for various causes such as the "Tough Like Jack" BBQ competition to raise awareness for diffuse intrinsic pontine glioma, a...

You ain't kiddin! One little shotglass taster gave me a little euphoric head feel. I think it will turn out just fine.

Update: Well, this beer had the exact opposite result I was expecting. After 17 days in primary it dropped from 1.084 to 1.006. Is this FG too low? It tastes good and packs a decent kick, I just want to make sure it will taste ok after conditioning.

You actually had a blowoff launch your bubbler into a nail? You need to start buying lottery tickets.

Current temp is about 68 and it stays around there. I didn't make a starter but I feel good about how aggressive the fermentation is so far. Even with fermcap it has some pretty high krausen as you can see in the photo

Thanks for the advice. How would you recommend I bump the temperature without special equipment? I can wrap it with a towel or blanket but I'm not sure what else I could do to keep it at a steady (73?)

I just brewed a wit that has me a little concerned. I used 8# wheat LME and 1# sucrose for the main fermentables. OG of 1.084. I pitched Wyeast 3944 Belgian Wit at 65F. I think this is a pretty tolerant yeast but will it tolerate the 9% ABV I'm anticipating?

Any homebrewers in the area? Just moved here and can't wait to get started brewing again!

Yes it did. The color was almost identical to a Sam Adams Boston Lager.

Haha well played sir!

My theory is that it's a protein donut bound by Irish moss that was deposited under the stopper during high krausen. Looks like the CO2 is slowly dissolving it so I'll just RDWHAHB!

If you like wheat, my favorite is: 6 lbs wheat lme 1/2 lb carawheat 2 oz hallertau Wyeast 3638

Haha sorry bad iPhone pic while holding flashlight in teeth.

So I woke up this morning to find that my krausen had died down and left behind...something. It's an extract lager fermenting at 70 (yeah, I know, but I like esters). Yeast is wyeast 2308 Munich lager. Anyone know what this thing is?

I would like to contribute my latest hefeweizen recipe, an attempted (and successful) clone of a local brewery's hefeweizen, Sonne Brau right here in beautiful Bamberg Germany. 6.6 lbs Briess Wheat LME 1/2 lb carawheat steeped 155 for 30m 1oz hallertau for 60 1/2oz for 15 1/2oz flameout...