Recent content by Jeepnbrew

So what I gather from the red and white, they are using: -grape juice (pinot) mine I think is concord grapes -corriander -orange peel -wit style beer Sounds like I have a new recipe to try.. Fresh grapes, I wonder how much of my 7 gallons to use... Any help appreciated! :mug:

You mean this one? Sounds interesting! http://www.dogfish.com/brews-spirits/the-brews/occassional-rarities/red-white.htm

LOL... well.. I think there is another thread for legality issues... I'll check out the Midas Touch. Maybe I'll just go for a concord wine recipe and do a all wine recipe. Never made wine, but been good at making beer, so I guess I should do ok with this too..

I just picked 7 gallons of I think Concord Grapes from a vine in my backyard. The previous owner must have made jam, but I'm thinking maybe some beer creation and save some for jam or something else... Any good recipes for a grape beer?? Would it even be good??

I tip, but I just thought of another way to do this.. Maybe putting the spout on the bottom and building a 2x4 stand for it to sit on... Then you could put a false bottom and drain it out with an elbow through the bottom of the stand... Might be worth a try..

If I have a 10 gallon cooler mashtun, do you guys think mashing at 154, with 2 batch sparges at 168 would be ok? That is what beersmith is giving me..

Made a few changes.. Can't resist throwing more hops in... LOL Going to be 55.4IBU, maybe a little hoppy for a porter but hell it may be classic... Sprinkled S04 directly on the chilled wort @ 75 degrees, bubbling nicely this morning!! 11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.87 %...

So after 2 weeks post bottling I have a super nice carb, with tiny nitro like bubbles that last till the last sip. I used the whole slurry of 1 pint jar for a 5 gallon batch. I aged the 5 gallons in the secondary for 6 weeks at 5000ft elevation. I didn't measure the slurry at the bottom of...

Nice one bro... Not to be mean but think about it. Yeast is a living thing and well its not going to be hanging out in water that has no sugar left so its going to settle out to the bottom. Even your packets of yeast are solids... I guess its a case of learning as you go. Get yourself...

I disagree... I think using the same yeast that was collected during primary fermentation is going to give you the same results. I just wondered if it really matters how much you use? I'm guess you will just get more sediment using more yeast. It's going to eat up what sugar you used to...

bottling mine tonight!... Prob wont be ready in time for judging, so will sit here and wait for everyones results!!! :tank:

I used the washing method in the half pint canning jars 2 months ago and finished aging my belgian strong ale. I want to add some yeast during the bottling process and am wondering how much to use? The half pint jars range from quarter inch to half inch of solids on the bottom. I opened the...

Not sure about the yeast, I didn't save any from the original. But I am thinking of washing the yeast when I transfer to secondary for the lagering for the next 8 weeks. So I will have some on hand to try a couple different versions of this beer... I'm interested in what tasting notes...

so with 2lbs of candi sugar amber(crystal) with 40 mins to boil... 240 lovibond Think I should add it and be done with it? Man it smells dreamy!!! *** edit *** added the sugar with 40 mins to boil. I ended up with a nice dark amber color, nothing like beersmith predicted. I had...

Doing the new world style. So I couldn't get the dark candy syrup and got amber crystal 2.0 lbs. So when are you guys adding the dark candy? During the boil or after fermentation? Does it matter? What times for the hope additions?