Recent content by jakehoodlum

Wow that is a nice clean graph! Well that is good to hear, i pitched my gluco and yeast in at 65F or so. My activity didn't kick off until the 36 hour mark or so, but now it is humming along. Looks like yours did the same. I am surprised to see that it took about 8 days to reach FG, I guess that...

Thank you @bracconiere this thread has been really helpful

Thanks for the reply this is great

Very helpful thank you!

Thanks for the reply - that is a relief!

Currently brewing a Brut IPA and pitched my FermFast GlucoAmylase (2g per 5 gal) Enzyme along with Wyeast 1272 (American Ale II) at 68F in the carboy. Currently sitting at 64F in the primary (OG 1.050). I noticed the directions actually said to pitch the glucoamylase at 131-140F. Will the enzyme...

Hey guys! I am participating in a Homebrewing competition in May where the goal is to showcase a recipe to the tune of "something we haven't thought about before". My idea is to do a "Smoked Arnold Palmer" style ale where I will use smoked malt, tea, and lemon in the brew. I LOVE the...

Do you have an update on this recipe? I'm thinking about brewing a Arnold Palmer Ale and am trying to formulate a base recipe!

I have a SS Brewbucket http://www.ssbrewtech.com/products/the-brewmaster-bucket with the thermowell. Right now I have removed the thermometer than comes with the brewbucket and stuck the STC1000 probe inside the thermowell, and insulated with duct tape. It seems to me that this might not...

Cold crashing a beer right now at 34-35F and have read that 24hrs should be good, but some have said they prefer a week or longer. Is there a noticeable difference or is it diminishing returns after 24hrs? Couldn't you just achieve the same effect by keeping COLD in the corny keg and just...

I am brewing this blonde ale I found in the recipe section of the site and want to make it with as few off-flavors as possible. I am mainly concerned about diacetyl, acetaldehyde, and oxidation. I am not so much worried about other off flavors as I was very liberal with my star san, a nice...

From what I have read on this thread, if most processes are done around 14 days, what will leaving it in the primary for 3 weeks do better? I am brewing a 1.044 OG blonde ale and obviously getting antsy to drink it! Would going ahead and kegging it at the 14 day mark be any different than the 21...

Brewing a blonde ale w/ nottingham yeast - Krausen took 24 hrs to form and dissipated in 2 days, so now I am trying to figure out how long to leave in the primary to clean up diacetyl, acetaldehyde, etc. Any thoughts? I am fermenting at 67F in a ferment chamber

Yes it foamed up -- ill try waiting 72 hours and seeing

I pitched a rehydrated packet of Danstar Nottingham dry yeast into my ~78F 1.044 OG wort about 20 hours ago and still have no signs of krausen or fermentation. I used an aquarium pump with a pumice stone for thirty minutes to oxygenate. I rehydrated the yeast according to the packet and pitched...