Recent content by joelshults

+1 to the CO2 burning your nose. That stuff really hurts if you get enough of it. One time I was at the Jack Daniels distillery and stuck my head over in the fermenter and I thought I'd burned my nostrils for good.

Completely off topic... but that Amerex fire extinguisher was made right down the road from where I grew up.

I did a Belgian Wit a couple of batches ago and the ones I tried before 3 weeks of conditioning all had a strange flavor that I think was coming from the orange peel or the coriander. The strange flavor disappeared after the 'required' 3 weeks (and the beer was even better after 4). Patience.

I did the same thing on my first batch (I guess those little gaskets are a lot less flexible the first time you use them). The beer came out fine. I'm not saying there's no way you got an infection, but I've read about a lot of people doing the same thing. Just don't stick your arm in every...

I always bottle my batches into 2 cases of 22oz bombers and then end up with a little left over that goes into a couple of 12oz bottles. In my experience, the 22oz bottles usually take longer to carb. Sometimes 1 to 2 weeks longer (4 to 5 weeks total bottle conditioning time). Slightly off...

I agree with Brewenstein. After having a couple of batches almost blow up, I leave the lid loose for the first couple of days. Once high krausen is past, I seal it up and leave it there until time to bottle.

Just an update to how this beer turned out. The sweetness did subside a little as the flavors melded. And I think this one should continue to get better with time. A friend bought some Heavy Seas - Peg Leg Imperial Stout (http://beeradvocate.com/beer/profile/898/19667) and we did a side by...

I use a 20' IC made of 1/4" copper tubing to cool down my partial boils. I can cool down around 3.5 gallons to 70 degrees in less than 20 minutes. I figured I could save the money initially (I only paid about $17 for the tubing at home depot) and then if i needed to upgrade later, I could use it...

I haven't done anything with electric brewing but am planning on going electric when I step up from doing partial boils on my stove. My question has to do with the electric element coming into contact with different things inside the kettle. Not contact with wort, I don't want to start...

I opened one of these last night after a week and a half in the bottle. I know it still needs time to condition but I just had to test it in the name of Science. It's carbing up very nicely and tastes pretty good. I know it will get a lot better over the next few weeks. However, it was a...

I've also read that steeping some grains adds Gravity Points but very little of it is fermentable. Could that account for some of this?

Brewed a Stout (extract with steeped grains) that was bottled after spending 2 days shy of 4 weeks in Primary bucket. OG was 1.065 and FG was 1.022. 8.8 lbs Briess Pilsen LME 18 oz Roasted Barley (steeped for 30 min @ 155) 8 oz Flaked Oats (steeped for 30 min @ 155) Nottingham Dry...

I opted for a Freeminer Deep Shaft Stout clone. I've never had one of those but I brewed it last week and the wort before fermentation was delicious. I can't wait to try this when it's ready. This is the highest gravity beer I've done and it had a really violent fermentation for the first few...

It's now been about 2 1/2 weeks since I bottled and the Spicy taste has mellowed a lot. It's still there somewhat but I think that it is just the flavor of the yeast. It was a very light and dry beer, so I think the flavor of the yeast is just really showing through. It is a pretty good beer...

Ok, I don't have it with me. I'll post it tonight. Thanks.