Recent content by JeepBrew

With regard to scaling recipes, boil-off is a constant gallons per hour number (my rate in my keggle pot in Colorado is right around 2.25 gallons per hour) but is somewhat controllable by intensity of boil. If I do a 5 gallon batch I typically boil 8ish gallons of wort. If I do a 10 gallon...

All of mine are as good or better than some I have bought. That is not as much self praise as it is an indictment of the commercial brewing market. I have tasted some shag nasty commercial beers.

I think you are right. Boil off is a constant.

I'd be interested too - [email protected]. I've been home brewing for just over a year now and live in Castle Rock.

My favorite is Pints Pub - http://pintspub.com/

Brewing a BB American Amber, drinking a Thomas Jefferson recipe old ale.

My blonde Bock. Very heavy. Delicious.

@grem135 So you've made beer! The flavor will change over time. Some elements will soften, others will become more pronounced. Over the next 3-5 weeks it will stabilize somewhat. Pour a glass and Enjoy the journey.

@grem135; When in doubt take a hydrometer reading and have a taste.

Nah, it's probably fine. I made that one last December. It will bubble fiercely. For about 36 hours then it slows way down. You'll be fine. It's a very good beer.

Firestone Walker Union Jack.

Here's another first...

This beer tuned out great. Once I get my chiller operating I will make more.

The off taste has matured into a clove taste. It is very drinkable now, even nice. I am going to make this again, but I will give it lots more time before drinking.

Yesterday I put a Blonde Bock in primary. It's my 5th brew, highest OG (1.086), first use of a yeast starter (airlock is chugging like the Little Engine That Could), first use of Irish Moss, and the first one I'm going to leave in primary and secondary until IT'S ready to come out.