Recent content by jonnojohnson

Thanks for all the suggestions. I filed the edges down for a bit then took another go with the stepped bit at a MUCH slower speed and it finished out nicely. The hole is for a thermowell stopper. I'm trying out using my kettle as a fermenter.

I tried cutting a 1" hole in my brewpot lid with a stepped bit but I got stuck at 3/4" diameter after I worked it too hard. Any suggestions for how to finish it out? Can it be worked with a hand file? A dremel?

I was thinking more of additional loss of CO2 due to aging rather than that based on the max temp. The calculator I referenced at madfermentationist.com drops the residual CO2 by half if you've barrel aged. Doubt it would be significant in my case though. Anyhow, looks like the drops will...

Incidentally, does anyone know how much residual CO2 drop you could expect in a glass carboy for 6 months?

I did mean 5oz thanks. And for the reminder to bump the volumes needed for a saison. I'll go recheck all the factors I used in my calculations. My bottles are 22oz so hopefully it will work out that I can use a certain whole number of drops per bottle. Thanks for the replies.

Well crap, I have a Saison I was very proud of, fermented with the dregs from a bottle of Oddwood Saison (has Belgain Sach yeast & Brett) over the past 6 months. I bottled it 8 days ago with some champagne yeast.... but no priming sugar. Epic fail. Just completely forgot. The beer was at...

Sorry I forgot all about this thread. My recipe was: 7.5 lbs Pale 2 row (US) 4 lbs Vienna 1oz Tradition @ 60 1oz Tradition @ 20 WLP840 American Lager Yeast Then dry-hopped with 2 oz Amarillo & 1oz Citra Made for a tasty beer and I don't think the hops were too far off. A friend and I...

In the end I used WLP840 - American Lager Yest.

Think I'm going to keg it later this week or this weekend :D

Brewed a similar recipe to the one above this past Sunday. Currently lagering...

001 & 1056 are both Ale strains. I'm thinking WLP840.

Found a bit more on the hops at least: 04/01/13 It’s brewed with high quality German pale and vienna malts, lightly hopped in the kettle for a theoretical 18 IBUs and then lagered post fermentation to round out the flavors and provide our lager yeast time to clean itself up before the big...

I was also getting contrasting info on the web and found these notes on their site: 04/17/12: Coming next on the Greenhouse is our take on a pale lager affectionately known as The One They Call Zoe, beautifully malty but still crisp and hopped with American grown Mt. Hood hops. 08/12/12...

I still haven't tried anything but I just got lagering capability so hope to brew in the next few weeks. I poked around the net trying to find some more information. Found this from the link below: "the brew is dry-hopped with Crystal hops from Oregon with a clean malt profile that is pale in...

How did this turn out?