Recent content by JBIII

I've zested grapefruit w/ just a quick wash for my grapefruit IPA with no problems on at least 6 batches...and I've used raspberries, jalapenos and peaches w/o boiling on at least 13 batches and haven't had any issues...

What happens when you turn off the gas, vent your keg and then pour? What temperature is your beer at and at what PSI and duration did you carb?

Gravity readings are in fact dependent upon temperature. Say if you take a reading at around 40 degrees, you'll generally subtract a point and if you take a reading at around 77 degrees, you would add two points. So yes, it is plausible that your F.G. reading was a bit high if you measured at...

Good information, thanks madcow...

Hydrometer...

I verify the accuracy of my temperature gauge and my hydrometer on a regular basis, so from an equipment stand point everything as it should be...

I've brewed over 200 batches and I rarely, if ever, do a yeast starter for anything under 1.070 O.G. and haven't run into F.G. issues, which is why I asked if there is something specific to this particular strain of yeast outside of what one would expect...

So I brewed an Oktoberfest using Wyeast 2112 California Lager, was expecting a F.G. of about 1.012, but ended up with a F.G of 1.023. The first batch was fermented at 58 degrees F. I decided to do a second batch and after reading the yeast profile, I noticed the recommendation was to brew on the...

Generally speaking, the cold crash duration is not part of the dry hopping duration...so 5 days dry hopping and then cold crash...

Your FG seems a bit high...I would recommend drying it out a bit more as to not have the maltiness round out and mute the drier, more tart aspects of the grapefruit profile you are going for. I'd say somewhere around 1.016 - 1.018...I would also recommend adding gypsum during the mash to help...

I used Wyeast 3068 and got pretty much exactly what I was looking for, banana and clove…

My two cents... i. The recipe JonM listed is pretty solid ii. The best piece of advice I have is to control the temperature during primary fermentation. My first few attempts at a hefe were all less than spectacular. Each time I used the same recipe and didn't really nail it until I controlled...

Thanks for the recipe...I'll be brewing this tomorrow!

I've brewed a belgian wit with raspberries and jalapenos several times and it's always a hit. I add 1 medium sized jalapeno per gallon of beer. I basically remove the seeds, puree and add after primary fermentation is just about finished. I don't do anything to treat the jalapenos, like boiling...

I do understand....thanks for the follow-up....