Recent content by joeyuwp

I've seen several different ways to do each when searching the interwebs. Some say begin ferment mid 60s and ramp to 80 and hold to finish (some include a cold crash), then bottle. Others say 68-54-68 (BYO) then bottle. Others include a lagering stage. Bottling is same thing with some saying...

Didn't think about it that way. I just made a concerted effort and got it out. Smells yeasty :) Sent from my iPad using Home Brew

Uncoated. Popped lid off of bucket and there is a good head on it. Tried using large socket to guide magnet out. Had it right to top of krausen when it fell back in and I couldn't get it again. Oh well. Fingers crossed no contamination. Sent from my iPad using Home Brew

Weird one. I use a dime sized rare earth magnet to "hold on" to the stir bar in my yeast starter through the glass while pitching so it doesn't go into the primary with the yeast. Good news is that the stir bar didn't make it in but I did drop the magnet into the primary along with my huge...

Yes. Unless package was mislabeled.

Started at 68 for first two days, then increased 2 degrees/day after that until got to 84. Heard this on saison episode of Jamil show which may have more been a technique for the Belgian saison strain. After doing some frantic research after tasting the banana, sounds like the ramp up wasn't...

After thinking about it, took another sample and chilled to serving temp and banana flavors were noticeably less. Still more than I would like though Sent from my iPad using Home Brew

I brewed a saison 2 weeks ago and pitched a healthy starter of 3711. Just checked and was down to gravity of roughly 1.000. I don't like the heavy banana taste to it, tasted more like a hefe than a saison. Started fermenting at 68 and gradually rose up to 84 and held. It's not the flavor I was...

Can't wait to hear how this turned out. Was looking for a new summer recipe that is a little different. Sent from my iPad using Home Brew

Made this a couple weeks ago and tweaked a little. Added 1 tsp of black pepper for last ten mins of boil. Also added the fruit and zest from 4 naval oranges after initial heavy bubbling slowed in fermentor. Kegged yesterday and taste was very interesting. Heavy orange followed by an ever so...

Excellent. Thank you

I want to brew an oatmeal stout and add rye whiskey w/ oak to secondary. Any thoughts on how much? I'm not looking for punch you in the face levels but enough to know its there. Thanks.

Thanks for the tips. Moved to upstairs closet where it's about 66 now. Should get warmer if it ever gets above 60 outside.

In the basement. Probably around 60-65 degrees

Bottled a heavy porter 3 weeks ago and still little to no carbonation. I'm going to give it more time, but say in a month or so there is still no carbonation, can I empty the bottles into a keg and go that route to save the batch?