Recent content by jason_g

I could use one pick me

I use irish moss... and that's all I know. what do i need to do to cold crash? Can i filter for cheap and not loose body? I like the thick mouthfeel stouts and brown ales. But i brew blonde ales and want the clean. I have thought about trying lagering also

I have had my kegorator for about a month now two beers down and a whiskey barrel aged chocolate stout going on in a few days. Lost a tank of co2 to some beginner leaks but learned quick how to avoid that now I'm to the part where I'd like to clarify my beers betther. Help with this would be great

Dirty deed Sent from my SPH-L900 using Home Brew mobile app

I used Hershey cocoa unsweetened sugar free (baking cocoa) and only added 4oz to boil and 4oz to secondary. This cocoa add has worked good for me and my head was good and chocolate flavor was not to strong but I was aiming for a Samuel Smith chocolate stout flavor

I was a cook for a while and one of the chefs I worked for taught me how to use sodium alginate to make beer caviar. .. this is a neat experiment I will be watching

Ahoy matey

So here is my idea. I want to brew a whiskey stout which isnt hard. My idea is saute\flambada wood chips in whiskey. I know from being a cook for a few years that the alcohol will cook off and I know from having a few brews under my belt that this will also sanitize my chips but what I dont...

This is just me but when I judge a stout and porter I look at mouthfeel, roastyness, gravity and bitterness... that said I am new to this. Porters to me have less mouthfeel and tend to be a lighter version of a stout. Stouts (to me) should stick to your face like a syrup or milk, oily in some...

I am getting a five gallon bucket of raw maple sap and wanted to use this for a beer idea. I think I would like to boil the sap down to 2.5 gallons and add my malt extract and continue the process through for my wort then hop and ferment... will this work and what problems if any will I have...

This is my first cider and maybe I pushed to hard to fast but here it is... I started with 5 gallons of juice I used a gallon of water and disolved, on the stove, 3lbs of dme and 5lbs of table sugar. This put my OG at a 1.096 I pithed a wine/cider yeast from the lhbs. It has been fermenting...

So Brooklyns black chocolate stout is on of my favorites... when would I add the chocolate and how could I do this at an extract and grain steeping level... Bottled- Scottish ale Secondary- Strawberry blonde ale Primary-Perves cider (11.2%)

I have 5 gallon pots already I think its probably just me... need to keep a better eye my brew, and not the one im drinking

So I am three batches in ( two with my own starter equipment). First off homebrewers are the best group of people to be involved with... second I have boiled over both times I have brewed by myself (walked away both times for less than a minute) but neither time have been more than a half a cup...