Recent content by jordanelwell

Sorry to dig this thread up again... I've just finished my keezer and want to attempt a wild saison from wild yeast harvested from my back yard. Would it be a bad idea to put such a beer through my tap lines? Should I expect to clean & sanitise more than I'd normally do?

Good lord mate, that thing is already a beauty. I wish I were friends with Phillip

Have just found this thread while looking for an answer to a similar question. Did you ever find a good solution? No pun intended

I live in Australia now but am going home to North America next weekend to visit. I figured I'd brew this up while there, so that when I return a year later it will be ready for bottling. My question is how important are adding the dregs over the course of the year in primary? The beer will be...

I ended up with an ABV of 9% after secondary (OG 1.079, FG 1.010). While I like a strong beer, 9% is a bit much, especially considering I brewed this to share with family this Christmas. I'm planning to bottle tomorrow –*would it be foolish to dilute to knock off a percentage point or two...

I brewed this earlier this month, and without thinking racked to secondary after 10 days. It's just been in secondary for a couple of days now – should I just leave it in there until a total of 3 weeks have passed since brewing?

When I bottled and primed my unpasteurized cider last week, it had been fermenting for over a month and reached a FG of just over 1.000. Do I need to worry about bottle bombs, since there is presumably very little yeast remaining active? I'd like to bring these bottles with me on the road when I...

Turned out fine. As mike said, once the yeast warmed up a bit they got right to work. I did end up with an infection in one of my two batches, though...off to the basement to attempt to salvage it right now!

Good thinking. In fact, I could probably set the drilled bucket in the bottom of my bigger bucket and do the infusion, then lift it above the bigger bucket when ready to drain. Depending on how RDWHAHBing I'm doing, I can usually get this done in 4 1/2 hours including cleanup.

I brew in two-gallon batches, which affords me more convenience in some ways and less in others. I think I've found a versatile small-batch mash method that simplifies my process, uses only equipment that is either free or already in the kitchen, and consistently gives me an efficiency of 70+...

Thanks for the input, all. I've just picked up some campden tablets and will be racking tonight. I should have noted that the batch in question smells identical to the clean one, so I have some hope that all is not lost. How long should I rack with the campden? Wasn't planning to do a...

Just opened up my first cider after a month in primary. I used 3 gallons of unpasteurized cider, adding only Nottingham dry yeast. Since I didn't have a fermenter big enough to hold all three gallons, I split the batch into two smaller buckets. I forgot to check the seal, though, and bucket #2...

I pitched Nottingham in 3 gallons of really nice fresh, unpasteurized cider about a month ago and will be bottling tonight. This will be my first time harvesting yeast. I just wanted to make sure that it's ok to harvest yeast from a cider that wasn't pasteurized –*I presume the Nottingham would...

You've struck a nerve with that last thought. One of my favorite homebrews is a 2-row/Chinook SMaSH. I have been meaning to try it with a pale malt instead of plain old 2-row, but it's just so damned delicious with 2-row that I haven't been able to try anything else.

I just tasted my first all-grain SMaSH with 2-row and Chinook. I found it to be really tasty with a beautiful golden hue and a marvelously grapefruity aroma. My only complaint was that there was a harsh back-of-the-throat aftertaste. Any ideas on how I might avoid this in the future? Recipe...