Recent content by jbenedetto

:confused: can someone please explain to me how to do a yeast starter or if I even should bother with one when using a wyeast activator pack? I'll be brewing an amber ale on Sunday.. SG will be 1.054. thanks jb

That's an interesting chart, though it doesn't really state a source for the data, so we have no idea how accurate it is. For what it's worth, the lines for flavor and bitterness intersect at 30 minutes. Basically what I'm going for is an appropriate IBU, with strong hop flavor and aroma...

So I've finally decided on my first AG batch and worked up a recipe. I'm going for a nice amber ale with very hoppy aroma and flavor. I plan to do a late hop addition for a robust hop flavor, and dry hop for a week for added aroma. This is my first attempt at all-grain, any comments would be...

I'm inexperienced, but I've been reading about the mashing/lautering process lately. It's a fairly simple process that for some reason gets overcomplicated when an explanation is attempted. I think I understand it, so here goes: Sparging is the process of rinsing to extract fermentable sugars...

this will be my first all grain batch, but i think you mash, sparge, and then boil with hops for 90 minutes. THEN cool to 64o and pitch your yeast. I posted this recipe to the recipator: http://hbd.org/cgi-bin/recipator/recipator?group=20&item=7700

Awesome, thanks! I love me a strong belgian beer, this'll be my next batch. This is a 5 gallon recipe, right? jb

I'm planning my first all-grain batch and I'm torn between an Allagash Tripel clone, or a Duvel clone.. Both are among my favorites, but I am unsure if they would be simple enough for a first-time batch.. Are there any homebrewers who could lend a recipe for either of these delicious beers...

yes the extract was unhopped.. hops pellets went in immediately upon boiling of the wort.. i added the first ounce of hops @ T-60 min, the next .5 oz @ T-45 min, and the last .5 oz @ T-15 min. At T-10 min I added the orange peel and coriander.. the recipe is meant to taste like a belgian...

6.6 lb. Light malt extract 1 lb. Amber dry malt extract 8 oz. Corn sugar add .5 ounce crushed coriander .75 oz sweet orange peel last 10 minutes of boil 1 oz. Domestic Glacier (5.2% AA, 60 min.) .5 oz. Domestic Glacier (5.2% AA, 45 min.) .5 oz. Domestic Glacier (5.2% AA, 15 min.)...

my first brew is currently in second week of secondary after 3 wks in primary.. decided to have a taste to see how it's coming along.... it tasteskind of like soy sauce.. also has it also has apple and rice wine notes with a sweet aftertaste.. all in all it is a little sweet but definitely...

thanks for the reassurance. i'll stop worrying about it. as for sending samples... dont hold your breath. i'll be sure to drink a few in your honor though. jb

I racked my first brew to secondary last weekend after 3 weeks in primary. It's a belgian dubbel so I figure it will benefit from the extra conditioning. Anyways I stupidly neglected to put the hose all the way to the bottom of the carboy and it splashed around quite a bit. Also it got some...

thanks for the replies.. i did adjust the gravity reading for temperature, and it was still only 1.052. anyways i'm not worried about it, i checked the gravity today and it was 1.013, which is below (or is it above?) the fg of the recipe. i'll give it another week in primary and then i'll bottle...

I made my first brew last week, a belgian-style dubble ale. The recipe has an OG of 1.062, but for some reason mine came out at 1.052. Should I bottle at the same FG of the recipe (1.014), or adjust for the discrepancy in OG values? thanks jb