Recent content by comj49

This is the standard setting at my local shop, I am getting low efficiency while batch sparking and wondering if I should ask for a finer setting to possibly help with my low efficiency issues?

I tracked down my local water report and got some interesting numbers: ph- 9.5 total alkalinity- 45 total-hardness- 80 calcium- 28 magnesium- 2.5 sodium- 16.7 sulfates- 23 free ci2- 1.04 It looks like my water is really soft with high Ph. Does this explain why most of my dark...

I have added lemon zest a few times, and it depends on how much flavor you want. Adding it at flameout will give hints of it in the finished beer, and in the secondary will really give a strong citrus flavor (depending on how much you add though). I just brewed an American Wheat and wanted some...

This recipe turned out very well. I did it all-grain, and it is very balanced. The black patent doesn't overwhelm the beer with the amount of lactose that is added. I will defenitley brew this one again.

Make sure you pre-warm your mash tun, or add your water to the tun (prior to adding grain) that is 5-8 degrees higher than your strike temp, then add your grain when the water gets to your strike temp. Make sure you take the temp of your grain also. If you have it sitting out in a cold garage...

In the podcast, Jamil describes it like drinking a sweetened expresso and that is very similiar. It is full-bodied, very rich and roasty. The sweetness is there, but faint. I think you would be good with cutting the black patent to add roasted barley, or just try and cut back the black patent to...

I just opened my first bottle of Jamil's Sweet Stout after 3 weeks in the bottle, based on the podcast, i don't have the book yet. I too posted a question about the amount of black patent, and had alot of people tell me it was too much. I already had my grains crushed and ready, so it was too...

Update! After only 10 days in the bottle, i couldn't wait and cracked one open. WOW! It does have a slight burnt taste, but nothing like what everyone was thinking. I really think the full pound of lactose masks most of those flavors. The beer is going to be great!! Just thought someone might...

I am making a knock off of EdWorts Haus Ale and would like to dry hop just a small amount (maybe 1/4 ounce). Obviously I am looking for more of a hoppy version of Ed's recipe, not a clone. I have the following hops to choose: Simcoe, Anthum, Galena, Willimette I could change up the...

I think the fermentation will bubble away some of the aroma and flavor of the citrus, that is why most add it to the secondary. I bet it will be good though, if it is too bitter, just let it sit in the bottle an extra month to let the flavor settle out.

I just brewed Jamil's Sweet Stout and it called for wyeast whitbread ale yeast. I washed some of it and was wondering if anyone has used this for any other styles?

Do i need to do anything with a sparkling clean new copper chiller before it's first use. I know to put it in the boil for 15 minutes, but didn't know if I had to do anything else?

How about some Apricots? Wheat version of Magic Hat #9?

I made a Simple American Wheat for one of my first 5 gallon batches, and divided it up at bottling time. On half i added 2 ounces of blueberry extract, and the other half did nothing. The blueberry turned out good, but you could tell it was extract, next time i would try using the puree. The...

I'll make sure to let you know if it works out! Either way, it will be beer!! If i have to let it condition a couple years, whatever:confused: