jpc8015

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• Posted in thread: Imperial Stout - High Temps for Secondary on 05-18-2013 at 04:02 AM
  So your bulk-aging choices are 3 months in a garage swinging into the upper 70s or 3 months in
  a fridge. I'll take door #3, thank you very much.I've already got 3 months aging at temps
  around 55-60. T...

• Posted in thread: Imperial Stout - High Temps for Secondary on 05-16-2013 at 04:11 AM
  Would definitely add yeast to the bottling bucket when you bottle as after six months, their
  will not be enough, if any, yeast left in suspension.Definitely going to add some yeast to the
  bottling buc...

• Posted in thread: Imperial Stout - High Temps for Secondary on 05-08-2013 at 08:50 AM
  In December 2012 I brewed the Cannonball Stout extract kit from Austin Homebrew. It had an OG
  of 1.10. I let the beer sit in the primary fermenter until the third week in March when I moved
  it to a ca...

• Posted in thread: Shelf Life of Brewing Ingredients on 04-01-2013 at 03:27 AM
  I bought the white IPA kit using liquid malt extract from Austin Homebrew Supply. I was
  overcome by events and not able to brew when I thought I was going to. I am now getting ready
  to go out of town ...

• Posted in thread: Starter with Low Flocculation Yeast on 03-23-2013 at 10:37 AM
  I have a 1.6 liter starter of WLP400 (White Labs Belgian Wit) going for a white IPA. Normally I
  would put the starter in the fridge for 24 hours and decant all the spent fluid and just pitch
  the yeast...

• Posted in thread: Oak Cubes for Aging on 01-10-2013 at 03:52 AM
  I believe that the American oak will be middle of the road as far as taste goes,with French on
  the low and and Hungarian the big hitter.So you are saying that the three types of oak all
  offer the same...

• Posted in thread: Oak Cubes for Aging on 01-10-2013 at 02:42 AM
  I am looking at an old ale recipe kit on morebeer.com and it says that the beer can be aged on
  Hungarian or French oak cubes to add a bit of flavor. I went to the section of their website
  that has the...

• Posted in thread: Water from blow off tube back into fermenter on 01-09-2013 at 04:43 AM
  I bet your fine. You could probably drop a mouse in a big RIS and the yeast would eat it!
  :rockin:It was a big one too...1.10 OG.

• Posted in thread: Water from blow off tube back into fermenter on 01-09-2013 at 03:45 AM
  I brewed a Russian Imperial Stout right before Christmas. I let it ferment at about 68 degrees
  for almost three weeks. At that point I had to leave town on an extended business trip. My wife
  did not w...

• Posted in thread: Funny things you've overheard about beer on 12-21-2012 at 05:23 AM
  He's a pothead not a beer drinker, but it made me mad all the same!Some people are beer
  drinkers and potheads...