Recent content by Johnnyooze

ill keep that in mind. maybe sub out the white wheat malt for barley malt...

I put it into an online computer and 5 oz of sugar should equal about 6/10 of a cup. I always bottle with 3/4 cup of dextrose when bottling. As you can see this shouldnt be that off. I have a batch that ive jumped the gun on and have been drinking off since 10 days of bottling. From day 10 to...

OK so im going for a Weizen style for my first AG recipe: The recipe is: White Wheat Malt 4 lb mashed Wheat Flaked 1 lb mashed Bavarian Wheat (or light) DME 3 lb added at 170 F Hallertau Traditional .5 oz at 60 min hallertau Traditional .5 oz at 20 min w/irish...

+1 Until i get to the bars :mug:

oh man i had a wort boilover on my electric element stove a couple batches ago and it was a sticky, stinky mess. Im glad i caught it in time and only lost a little beer but i still had to take everything apart and clean all the burnt, crispy sugar off. Its all part of the experience and fun tho!

I usually rack to secondary, but I have a Light american ale style in the primary now that i think ill leave in for 3 weeks and then bottle. Ill see if i can tell any difference from the batch thats about done bottling now. Interesting read...

Ive only used LME but im switching to DME because im starting to get into PM brewing and my LHBS sells 1 lb bags of DME. Plus on my last batch i burnt some LME on the bottom of the pan because i wasnt able to stir it fast enough.

make a wheat beer to drink with all the pizza and junk food your going to eat!

ya, the biggest difference with AG is that your doing full boils whereas extract you do partial boils. My plan for the batch after next is to source another 20 qt pot for sparge water and do partial mash beers for a little while before i make the jump to AG.

excellent! that pic is making me thirsty.

LMFAO! thats great. Ya i put a few GREEN beers back (only bottled 1 week, i dont have a pipeline yet and couldnt resist) and ive been ripping em all morning :D

Theres some good points in here. In Bellingham, a town of 100,000, there is 2 pretty big brewerys that have cult followings and if i were to open a small operation with the exact same environment as them, i would lose flat out. You have to bring a new and different experience than the other guys...

nice writeup! I like the idea of doing half batches with the idea of, say, adding or switching a couple of ingredients so you can get side by side results. its going to help train my pallet!

Notice how on ones talking about your AG setup or your beer? ya, im jealous too.

To go AG by the end of the year and have a kegerator. Also to brew beer once every other week or so!