Recent content by jmick

Count me in!

Since I've been slacking a lot lately, I decided to crank it up a notch today. :rockin: I've done a couple of doubles before, but today was the first time I decided to go for 3. A little strategic planning and 7.5 hours later, I have a batch of Centennial Blonde, Porter, and an IPA in the...

99% chance that it will be fine. I wouldn't be worried at all if I was you.

you only want to use the zest. Don't use the pith - the white stuff under the peel. It is bitter and won't provide the flavor you are looking for.

I bought foodsaver and vacuum seal them into 1 or 2oz packages.

Love it! I'll have to give it a try some time.

My wife's card was hit for just over $100 dollars. The credit card company tried calling, but somehow had the wrong phone number. All charges were refunded. Now she's giving me lots of crap because she was buying me a couple of perlicks to add to the keezer as a birthday present. She says...

I've had all of those at times not smell like good IPAs. Freshness is key.

most of these threads end with "RDWHAHB", but you might have a problem there...

I used it once and didn't like it. Very poor attenuation and did not want to drop out. I did not care for the taste either. I don't know if I did something wrong or if it was the yeast, but I ended up dumping 2 gallons because I couldn't finish the keg.

I just weighed 8 cups 2-row - 2lb 4oz. That would make 4.5lbs for one gallon

This is what I use. I think it's a great kettle, and a lot cheaper than SS.

you don't need to make a starter with dry yeast, but feel free to rehydrate prior to pitching.

Welcome, and GO PACKERS!!!

another thing to think of... how long did you let these beers age/ bottle condition? If the beer is too young/green, to me it tastes thin and watery. You said that you got a kit for christmas - only 5 weeks ago. Most people would ferment a beer for 3 or 4 weeks, then let it sit in the bottle...