Recent content by JBuz

Pkrath84 not my first rodeo.

Sorry its been a few days. Zymurgy Vol.34 No.2 pg 36. If you don't have it let me know.

Im sorry, I meant HBT, not you. Oktoberfest Summer Wheat Ale Porter Belgian Specialty Ale Perry 2ndery

I think I will go with wyeast 1056. I tried mangrove jack cider with a 100% apple juice stirplate starter (no preserve). It taste like yeast from a krausen. My method albiet, my bro in laws dad has about 8 pear trees. Let alone 40 apple trees. We just have an antique grinder and press...

I made my White IPA recipe. This time I used HBC 291 for my bitter(peppery floral notes). For my aroma I used HBC 366 for my aroma(citrus.tropical fruit pine). Combine that with wyeast wit yeast. I think im in for one hell of an IPA(Belgian Specialty Ale). HGT I know you are the best...

The yeast does not have the attenuation.

I know the best way to make sour beer. Get at me if you are interested.

I have crushed many apples and juiced great ciders. In addition I will be doing the same with pears. Is there any difference? Any tips or tricks? On cider and/or Perry. I love information. Thanks homebrewers you always know your stuff.

What would happen if I put my yeast starter in the fridge before the krausen drops out(so I can decant the starter wort)? Would the yeast still be viable?

I smacked my Wyeast 1007 German Ale Smack Pack. I added it to my wort before the pack was completely blown up(25%). Other than that I did everything the same. It usually takes 4 hours to krausen. It is going on 8. Is it a slow yeast? Or should have I let the nutrients take full affect? I...

Thank you friends. One more question. What do you think about hops for a witbier? Same thing?

Im not sure on what hops to use for my weizen. Can anybody help? Im just gunna use 5 gals. of my mash for the berliner.

I can brew at least 1 barrel (42 gal.) a month. In my friends words " This is good &uckin beer". Any tips on distributing (micro brewery)?

If you want to do a hybrid (like any kolsch, cream ale or California steamer)you ferment at ale temp pref. 2 stages. Then you lager(diacytle rest) about 52 F for 30 days. All depending on the style of beer and yeast used.

Nope, Ale, 2nd time it happened.