Recent content by jclimacus

Let's see, it was something like this: Maris Otter 80% Roasted barley 6% Chocolate 4% Pale chocolate 2% Medium crystal 4% Crystal 120 4% I mashed around 152-153. Perhaps a bit high for the style, but I usually get attenuation into the high 70s at least with US-05. What will amylase enzyme do...

Hello Folks, A bit of a dilemma here. I recently brewed up a 2.75 gallon batch of Russian Imperial Stout, the OG was 1.106 (60 IBUs). I did aerate with O2 for 60 seconds but the tank was quite low, not the usual strong stream. I pitched 2 packs of US-05, fermented around 66. After all visible...

Darn. I had already heard others say that tannins don't fade very much--was hoping others had different experiences. I don't think the problem is grain. It is dark for a barleywine, but the chocolate malt is only 1.5%. I remember it tasting fine enough after fermentation. But I hadn't even...

Hi Folks, As the post indicates, I'm wondering if anyone has experience with their beer mellowing after aging too long on oak or wood. I'd more or less forgotten about a barleywine (2.5 gallons) that had been on sitting on oak cubes (1.5oz) for about 10 months until deciding to taste it today...

Any updates on these? I'm considering this yeast right now for a Farmhouse-style ale with the focus on malty spiciness rather than the funk of a saison. I guess I'm conceiving something like a Bier de Garde or even Octoberfest, but without having to lager it away for months.

This sounds unusual. Tuesday night I brewed an Amber Ale, SG 1.070, pitched an appropriate starter with 1056, and stuck it in the swamp cooler. Yesterday morning it was chugging along wonderfully, though the kraeusen probably never broke an inch all day, probably not even half an inch. The...

Hi All, I'm planning an amber ale for next weekend (roughly 1.065) and would like to use the same yeast for an imperial stout after it's finished. Many recipes I've seen suggest Wyeast 1056 is the most suitable. I'm intrigued, however, by using 1332 Northwest Ale for the amber, since I would...

I used whatever form the flaked oats come in at the LHBS, but can't tell you more than that. From what I remember, they did not resemble quick oats as much as the regular kind. It's probably a question worth asking. I should say, however, that the issue seems to have been resolved. All I...

I did not cook them before mashing. I'm gradually raising the temp up to about 80. Maybe it is a sign that the yeast is still active in that the krauesen shows no sign of wanting to fall. Perhaps I'm just being impatient, but in the past all my beers of similar, and greater, size have...

Thanks for the note. I basically followed Northern Brewer's grain bill: 1.5 lbs belgian pils .75 oat malt .75 pale wheat .5 each: flaked barley, flaked oats, flaked wheat 2 lbs corn sugar 5 lbs extra light dme So unconverted starches also impart sweetness to the beer, meaning any further...

Hi All. Eight days ago I brewed a PM Tripel, using .5 lbs each of flaked oats, wheat and rye (1.5 total) along with 3 lbs of base malt. At the end of the mash (70 min @ 151) it was quite cloudy, and not as sweet as I remember previous ones being. I continued with the boil anyways, and was...