Recent content by Davevjordon

My IPA

I’ve used medium roasted oak chips, with amazing results, for a Porter. I bought 4 lbs of cherrywood smoked malt (because it was $1 / lb), but have never used smoked grains. In my smoked Porter, the 2oz of medium roasted Oak chips, 7 days in fermentation, added a truly awesome smokiness. Others...

I got myself hooked on Smoked Porters now. (Used medium roasted Oak chips) My Sister and only one person in my Homebrew club, were the only two people who said it was too smokey. Don’t care. I LOVE IT!

My IPA. Nothing to write home about, but not bad. Not gonna be an award winner.

The Smoked Porter turned out AMAZING! I had to bottle some so I have it available for an upcoming competition, or the keg would’ve gone empty. The smokiness turned out subtle, on the way back end, like 5 seconds after you take a swig. I did 7 days in the fermenter. Had to buy more Oak chips...

I have 7 days left of fermentation and have been on the fence about dry hopping for 5 days or 7. Five gallon batch, fermenting for two weeks, no secondary. I plan to dry hop with 2 oz Simcoe. What differences have you noticed between dry hopping 5 and 7 days?, or between dry hopping the full two...

Yeah, I won’t know. Ordinarily, I do 10 gallon batches and split that between two fermenters. That would be a perfect scenario to compare with and without Oak chips. I just wanted to hear from anyone who’s used wood chips in their beer to get an idea from their experiences. And this was only a 5...

I have only my second Porter fermenting. Been brewing for two years now (I always make IPA’s) My first Porter was surprisingly outstanding! I’d love to hear from anyone who has ever used Oak chips in their beer. From what I’ve found from other brewers, I plan to add 2 oz of oak chips (5 gallon...

I believe next month will mark 2 years that I’ve been homebrewing. Never had a batch that I had to toss, and I STILL worry about every single one!

Late update: Both beers were fine. And the Lager actually took second place, out of 22 entries.

This is going to sound dumb, but what if I used MORE gelatin finings than the recommended 1/2 teaspoon per 5 gallons? How much? Well, what about a full TABLESPOON? Anyone ever used more than prescribed?

Yeah, I’ve read / heard from several sources, that you know it’s done fermenting when you get consistent gravity readings for days. If I feel like doing that, I will. If I feel impatient and decide to cold crash and keg, I will. If I’ve ever had “off flavors”, I didn’t know it! I really love the...

“Labor Day IPA”. You can guess what day in 2017 I brewed it. I always make IPA’s and typically just name them by date. Makes it easier if I just want to go back to “the last one I made, or the one before that”

I’ve been impatient and started a cold crash early, several times. Typically checking gravity first, but not always. Never been disappointed. And when I have checked gravity, yes, it was done. 1.010 - 1.008. I could decide that 1.012 is “done” too.

I have checked the gravity before cold crashing, and not, also. And I keg my beers. A day or two of cold crashing, then force carb, then into a glass.