Recent content by JonnyJumpUp

I have a 525ss and 630ss. My opinion is that the 525ss was a much smoother working faucet. The operation of the 630 feels cheap in comparison. It looks like they cheaped out by using some plastic parts and wimping out on the threads for the handle. If you twist you tap handles on too hard to the...

I have a bayou classic, 15-20 minutes to get my strike water to temp while i setup and clean out the rest of my gear. Then 15-20 to bring it to a boil after I finish sparging. I've had it for 2 years. Lookout for specials at the end of the summer season, at least here in the northeast. I got it...

A flat sample of homebrew that wouldnt fit in the keg. Its still good.

This has spent 3 weeks in the fermenter at 62F and 1 week in a keg at 38F (not yet carbed). Still not carbed but the small sample after 4 weeks starts off with a nice bite of that rye flavor fades into the raisiny spec b flavor and finishes tart and bitter. I will say at 3 weeks when I...

One thing, when did you add the hops?

Check back in 4 to 5 weeks for tasting notes.

I brewed this, stuck with 4# if rye because people seemed to think that would be real noticeable which is what I am going for. Added 1oz of citra at 10 & 1 at flame out. Also stuck with 10oz of the b after researching a little. yooper i respectfully disagree with you're opinion on that. My...

Oh and my reasoning for the 45 and no 60 is that I'm not getting much sweetness from crystal malts, so eased up on the bittering hops to account for it.

I did a rye pale ale with 2 lbs of rye and all amirrillo hops all i could taste was pineapple, this recipe has more rye but also more hops. I think i will add an oz of citra at 10 and one at flame out. I know spec b sounds odd in an ipa or pa but i like it.UN

I suppose balanced was the wrong word. I just still want to be able to taste the rye. Or is that a lost cause in an IPA and I might as well just throw the couple oz of citra in my freezer in there too!

I want to be able to notice the rye but still have a nice citrus hop flavor. I tend toward the sweet side on IPA's but I don't brew too many and can't seem to ever hit what Im going for with hops... any opinion from a more experienced brewer would be appreciated. 7.0 lb Pale Malt 4.0 lb Rye...

I've been experimenting with Tawny Port wine in stouts. It is a great additive to sweeten things up a bit and add a fruity complexity. I have found that the Sandeman Tawny is an affordable well suited wine for this purpose. Did your stout come out to bitter? Add about 500mL (per 5 gallons) to...

Also whoever asked the STC-1000 probe is waterproof, its advertised as an aquarium thermostat, how could it not be waterproof? If thats not enough just google STC-1000 waterproof and you will find many testmanents from those who have submerged the STC-1000 probe.

Maybe I'm missing something but this seems like a lot of work for a marginal gain. At least go the extra step and combine this with a thermostat of some kind. The ST-1000cost me $25 to purchase and to get all wired up. If you plug the STC-1000 into a $10 analog timer that turns say 2 hours...

Even better you could also just plug it into a temperature controller.