Recent content by JamieT

1tbsp, bloomed in a cup of hot water..

Added Gelatin to a very cloudy and cold (~34f) Pale Ale 2 days ago.. Like half of the carboy appears to have turned to jelly... Top half is clear as glass, bottom half looks like slimy tan funk with a more dense layer right on the bottom.. Will this eventually settle out?

Brilliant! Thx!

Thx.. Thats the direction I will head then..

Ok Guys.. I am thinking at this point that there is enough variability in my water supply to warrant building my own water profile from scratch each brew.. So I come to the experts... Is RO/DI water a sufficiently pure water to utilize as a base for building water or is Distilled...

Game corn will indeed ferment... I "sour" corn all the time for use in hog traps.. grind it up, cover with water, let it swell a bit.. You can either pitch with a cheapo yeast or pour a beer in it.. Give it a week and it's good and funky..

Well... I really cant accurately answer the question.. I am using strips and have tried several different batches from different sources with similar results.. Guess I need to try with out the 5.2..

Last Hefe I did had a distinct "Cold Raw Bacon" aftertaste for the first few months.. Then is mellowed out and was fantastic..

Just Mashed-In a 10g batch of a Brown Ale.. Kegged 10 gallons of a bock this morning, and am anxiously waiting the end of the boil so I can get into the 10g of 90min IPA I kegged a couple days ago..

Boy this is getting annoying... Mashed in a brown ale at 150f.. No water modifications prior to mash-in.. PH still ridiculously high.. Took a double dose of 5.2 and a 2 tsp of Calcium Chloride, 2 tsp of gypsum, and a tsp of phosphoric acid to get down to ~5.4.. Really annoying..

Highly likely that the CO2 released from the beer as you were racking to the keg forced any O2 out long before the shaking began...

Exactly... Short and sweet = Amalayse will stop at it's debranching limit where the different enzymes in beano will not, leading over time to a much drier product..

I think the first thing you need to do is post the recipe...

That was going to be my comment... Amylase wont take it all the way down.. Just stay away from beano..