Recent content by jman300sd

I brewed a 10 gallon batch of porter and had two 5 gallon fermentors both fermenting with WLP060 at 65 degrees. Kept them both in primary for 4 weeks. End result tasted great. I kegged one with dissolved cocoa powder and coffee that come out excellent. The other I kegged with about 1.2...

Check this out - 15 gallons http://www.ebay.com/itm/Beer-Cooler-Food-Grade-HDPE-2-15-Gallons-/201066552437?pt=LH_DefaultDomain_0&hash=item2ed0801c75

odd....I have brewed brett beers with no pellicle formation. I guess just less oxygen?

So ----- I left this on oak cubes for the past 8 weeks. The pellicle growth is quite intense. But the flavor is superb! Gravity has dropped from 1.010 to 1.006 and the wood flavor is quite perfect. Not sour at all! If I had to guess I would think this is just the result of some wild...

Opened the bucket on my pale ale a week ago and found a nice pellicle covering the entire surface. Been on Primary for about 2 months (kinda forgot about it), but I pulled a sample and it tastes clean. Gravity was at 1.010 so I just stuck to the original plan and it racked it onto some Oak...

I'm revisiting this topic - Today I am going to bottle 9 gallons of Weizenbock. It's currently at 58 degrees and I'd like to achieve 2.8 volumes of CO2. I plug in those values into the tastybrew calculator and it gives me 8.1 oz of Sucrose. Using the same metrics on the Northern Brewer...

After one week - I tried the wort and it doesn't really taste all that sour. Gonna let the wort go one more week. Ive it sealed up fairly well - should it have access to at least a little bit of oxygen?

Reviving this thread. I have a local brew club competition in May and the category is Sours. Obviously my time is somewhat limited and, to top it off, I only make bottle conditioned beers (don't have the capability to keg yet). Thus, I'm trying to pull this off as fast as I can. Will...

I tried playing with beersmith and tastybrew and could not recreate the same problems.....perhaps I was mistaken. Regardless, I think pdxal is correct with the possibility of volume being the culprit. My previous calculations where all based on how much volume I had in the fermenter, not...

I always wait until the final gravity has settled and doesnt change for over a week before i bottle. I typically go 3-4 weeks in primary and 2-4 in secondary depending on the beer. I have the temperature tape on the outside of the bucket and use this temp when plugging in values in the...

I have always used "tastybrews" priming calculator when brewing: http://www.tastybrew.com/calculators/priming.html From my perspective it would seem a lot of my beers come out over carbonated. When I plugged in the same values into Beersmith I get completely different figures on the...

Whats the verdict? How did this turn out? Would you brew it again? I'm looking to brew a 10 gallon batch of pale ale on Sunday and was thinking of trying this out

WLP568 saison belgian blend. 2.5 liter starter. OG 1.050. Fermented at about 72-75. Ive used this strain a bunch with no issues.

I have 6 gallons of Saison right now thats been sitting in the primary for 4 weeks and it still has an unpleasant level of Diacetyl. It's already 1.006 so there very little left to ferment (if anything at all) Not sure what to do? Do I let it go longer in primary, do i transfer to...

It came out very good, but like others have mentioned - maybe too much crystal. I just brewed this again two weeks ago and only used 5% ( for color). Protein rest at about 132 degrees seems to work well. Definetley improves clarity without reducing body