Recent content by jmb5x4

Brewed this a few weeks ago. Changed a few things up. Per Zymurgy, I added a pound of acid malt. As for the lemon, I zested two lemons and soaked in vodka and then dumped into the bucket after primary fermentation was done. Also, I only had .35 oz of coriander. Tried my first bottle after...

They took an order from me on March 20 and charged my credit card, never delivered the order. Does anyone have contact information for the people who ran the site? I would like to gently remind them to refund my card.

Thanks, I'll have to check that Zymurgy out. It seems like no two people brew gose the same way.

Thanks! I have heard that about making the lemon vodka. Will look into it for sure.

This is my first go at a gose. A couple things I realize: it should be pils malt and not two-row; I should probably use a German ale yeast; a noble hop would be more traditional; and souring with lactic acid alone is not ideal. I'm lazy, okay? But I have done some research and think this could...

I've thought about this, but it takes me forever to get the DME fully dissolved. It just clumps up and I have to stir it forever, and I don't really want to do this while the wort is hot and vulnerable. Thanks for the advice. I might just start adding the extract at 15 minutes in real...

I'm going to do a full boil with DME. Do I need to remove from heat to do this? In my experience DME just floats anyway so scorching isn't really a problem, and I don't really want to interrupt the boil by stopping it and stirring in the DME for 5 minutes. This seems like it would mess up...

I ordered a pound of Magnum a while back to use to bitter basically all of my beers. The AA% is so high that I probably won't get through the pound before they go bad. I was thinking about throwing some in an IPA as late flavor/aroma additions and dry-hops, along with some cascade. Does...

I made the California Pale. It came with four ounces of Columbus. I dry-hopped with two ounces of Cascade. It was pure bitterness and nothing else. Granted it was the first beer I made, but it was note good. I haven't used Columbus since.

Yeah, just wait it out and it will be fine. All wort is sweet because the sugar hasn't been converted yet.

I used half a pound in a an amber, and frankly, I haven't really noticed the honey flavor. With the combination of the actual honey, I think I may get some nice honey tones, that I don't think I could get with a quarter ounce.

I used half a pound in a an amber, and frankly, I haven't really noticed the honey flavor. With the combination of the actual honey, I think I may get some nice honey tones, that I don't think I could get with a quarter ounce.

I'm an extract brewer right now, so this may not help very much, but here's the grain bill: -7.5 lbs Briess Golden Light DME (made from 2-row) -1.00 lb Munich Malt (mini-mash) -1.00 lb Pale (two-row) (mini-mash) -0.50 lb Honey Malt -0.50 lb Caramel/Crystal Malt - 60L -0.50 lb...

I've put together a tweener IPA/DIPA using the following hop schedule, and wondered if anyone had any experience with the Cascade/Willamette hop combo. I got the idea when I read somewhere that the almighty Jamil said that they went together nicely, but I haven't been able to find my source...

I use the Foodsaver with mason jar attachment. Got the Foodsaver for $25 on Craiglist, and ordered the attachment off e-bay for $10. Pretty handy contraption.