Recent content by jamilz

You might check out beerjobber.com as well. Not sure what the pricing will be, but I believe they have some hard limit on shipping cost.

We did the show live on December 7th, but if you didn't listen live, you will need to wait a few weeks until the show is posted as a podcast.

None of those hops, Columbus, Cascade, Amarillo, or Simcoe are in that beer... until the dry hopping. We should have a clone show on this in the not too distant future.

I never claimed to be a yeast expert and I don't recall answering this question in email. If we're talking about the step sizes of starters, it isn't anything really fancy that determines the needed size. If you use too small a step, there is very little or no growth. If you use too large a...

You'll find that it is helpful in pretty much every fermentation, even American and English. Heck, especially with those strains and the purpose is to improve beer flavor. All your esters and fusels and other compounds are already there by the time you start ramping the temp. You're not going to...

You can use whatever liquid amount is convenient, then make up the remainder with DME, which is easier to measure. Also, if you can't get fresh LME, go with dry instead. It has a much longer shelf life. Just make sure you convert the amounts between LME and DME.

All of that information and more is in the book in the section "Brewing These Recipes." Page 39.

Like the previous posters, steady is best. However, there are lots of interesting theories behind cold versus ferment temp dry hopping. Each time I interview a pro brewer for Can You Brew It, they seem to have differing opinions on what is best. I used to dry hop at serving temp, so I could...

Recipe Specifics ---------------- Batch Size (Gal): 6.00 Wort Size (Gal): 6.00 Total Grain (kg): 9.30 Anticipated OG: 1.090 Plato: 21.59 Anticipated SRM: 19.3 Anticipated IBU: 44.4 Brewhouse Efficiency: 70 % Wort Boil Time...

Maple Wheat? Not sure that is a recipe of mine. Wish I could help.

You've got a lot of crud in there, but that bottom portion has good yeast mixed in with it. Shake up the yeast with some sterile water, let settle for 10 to 15 minutes and pour off the liquid to another container. Do this a couple times and you should end up with some clean yeast and less trub.

You're all putting too much emphasis on the mash parameters and not enough on the sparging and crush. The difference between pH and temp and water is not enough to make up for a crappy manifold. You won't end up with 70% because you have the right pH. For efficiency almost everything is...

If you do go weldless, keep in mind that you need to completely disassemble the fittings each and every time you brew. Don't get lazy or you'll regret it eventually. That is why I went back to carboys/better bottles.

I think if you blind tasted beers brewed with both, you'd change your mind on that. Nothing wrong with 6 row malt if used properly.

Right, the low alcohol content doesn't guarantee sanitizing. It just dissolves (along with the water) the compounds in the vanilla beans. If you want to sanitize, just use boiling water. Chop up the vanilla bean into little pieces, then cover with a couple ounces of boiling water. Just toss the...