Recent content by JeffPhD2005

I have half a case of 750ml bottles of 2006 Smoked Porter from Alaskan Brewing company, the year they recieved a gold medal I think from GABF. While not a homebrew, certainly worthy as a beer or is it? Have no idea what it will taste like...

I cleaned out my cold storage area where I keep harvested (Rinsed - 2nd generation) and I found a couple of pint jars of WLP 545 that were 2 years old. They looked fine (no obvious signs of funkiness) but I thought for sure they would be long dead. But I just had to see if there was anything...

OK, I brewed a great Belgian Tripel and now the FG (~1.010) is right where I want it, nice and dry (OG was 1.076) but I think while in secondary the poor yeast may have been worked to death (one month in secondary). So, I washed and harvested the yeast from primary and now have four nice pint...

Welcome to the forum! I am out in the valley in Palmer. There is quite of good brew scene here in AK and there is a brew club in Anchorage as well.

Boomer, All my equipment is low tech and made from scratch (Home Depot and Lowes). MLT is an igloo cooler converted at a fraction of what most LHBS charge. All grain doesn't have to be expensive but it can get real expensive the fancier your equipment gets. IMHO the most important pieces of...

Boomer, There is one small LHBS here but their emphasis is on wine (brew on premise) but they have a limited amount of supplies. For most of my grain I go into Anchorage to Arctic Brewing Supplies off Diamond. I am an all grain brewer so grain up here is a lot more expensive than when I was in...

Bibtm, Cool, welcome from another valley brewer :mug: PM me if you need anything, I'm an all grain brewer so if you want to make the jump let me know. We should form a Mat-Su Valley brew club. What would we call it? The Chillbilly Brewers? :) Jeff V

Hey Boomer! Welcome to the best beer forum on the internet! You'll find a lot of good advice and recipies. I am up in the valley in Palmer and have been brewing for about 10 years. Also, there is a good home brew club there in Anchorage if you are interested. If you need anything just let me...

OK, I have to chime in here and kick up the geek level a bit. For anyone that is a serious all grain brewer, two of my favorite books and ones that I continually refer back to are: Ray Daniels' "Designing Great Beers" and Dave Miller's "Homebrewing Guide" Dave Miller's book is a more on the...

Inchrisin, I have heard that the use of chocolate is messy and I heard using the powdered chocolate works better (less coca butter?). Anyone have any feedback on this? I just bottled a porter that was somewhat similar to your recipe except I didn't use chocolate but used Carafa (dehusked)...

I just usually take the spent grains down the road to friend that has a pig, a Vietnamese Pot-bellied pig. She really loves the spent grains and can pack away a 5.5 gallon batch of spent grains in a day. Too bad she's a pet though, bet she'd be real tasty. My-2 cents. Jeff

I am moving (yeah I know *sigh*) and have about half a bag of Moravian Pilsner Malt. ~25 lbs. that I can't take with me. Free, first come first serve. I am in Pflugerville, Texas (north part of Austin). E-mail me at [email protected] and I'll give the address.

It's a sad day for me but you guys and gals can make out like a bandit. It is a bit late for digging up hop rhizomes but I have to move *sigh* and as much as it pains me, I'd hate to leave them behind. I am in Pflugerville, Texas (north of Austin) so if anyone wants a couple of nice 1 year old...

Those large plastic toy tubs with the nylon handles that you can buy from WalMart and 4-5 bags of ice. Just put the kettle in and place ice around the sides with salt and water, just like making ice cream. In addition to the pre-chiller and chiller like described above I can cool the wort in...

Thanks Kai, The recipe is in the current Zymurgy (page 38), they describe it as a "classic Saison" and the "quaff of the farmhands" the color is spot on and aroma is typical Saaz. Other than the not so low FG, everything went pretty well. As for the mash in temps, I mashed in at 120 F for 20...