Recent content by JoppaFarms

I know this is an old thread, but I'm interested in making a system like this. Can you tell me the brand and model number of the pump you have? I have 2 Chugger pumps, but I am afraid of oxygenation with those units. Can you explain how you purged all the lines of oxygen prior to closing the...

That sounds pretty good too. I'm concerned that I didn't give it enough munich, but since it's "technically" an American lager, I'm hoping that the ratio will still give it that medium malty finish that I'm looking for. Got any pictures of your version, what does the SRM end at?

Thanks a bunch for the link and the info gents. I suppose I should have included the grain bill, maybe that would help: 6 lbs German Pilsen 1.5 lbs Flaked Corn 1 lb Munich 3/4 lb Crystal 60 3/4 lb Roasted Barley 1 oz Hallertau WLP833 German Bock Lager It's a pseudo-clone of Shiner Bock that I...

I'm considering trying a decoction mash on an American dark lager that I'm brewing for the first time. The recipe I tweaked used decoction mash. I've never done a decoction, and from my (limited) knowledge of the process, it comes from "the good ol' days" when malts were under modified and...

Definitely in on this one!!

Oh please oh please oh please let me win this one!!! :)

in!!

Is there a place where I can buy a unit that has been flashed already? I don't feel like going through the DIY portion of this but I would like to replace the STC that is built in to the door of my ferm chamber. (I saw the Vendor post for the "black box" but don't need the whole assembly, just...

Bring it on! Count me in on this giveaway.

Yea I was thinking about that, all the shipping and temperature changes it has gone through. Thanks for easing my mind.

Only bringing the temp from 40F to about 65F with the rest of the cellaring beers. Thanks folks!

I bought a bottle of Goose Island Halia (because the bottle was cool looking and I haven't seen it before haha). I didn't realize it was a wild ale, which I freaking love (great accident). Problem is, I chilled it, but I'd like to put some age on it before drinking it. Will it be alright to...

That is definitely mold and infection. That is not what normal hop residue and fermentation looks like. I would dump it.

I use 1.25-1.50 quarts/pound in the mash and then "pour through" my sparge water to bring me to the appropriate pre-boil volume.

Front center: pale ale with peaches and a lacto grain starter, back left is the JP dregs, back right is the Zoetzuur dregs that the US-05 I pitched this morning is starting to work on.