Recent content by jpcoote

I have one week to get an IPA dry hopped and carbed in a keg and ready for a beer festival. I've read that dry hopping is best done at room temp, so I'm planning on dry hopping and carbing at room temp, then a day or two before the festival transfering to the keezer and adjusting the pressure...

I do also do a good number of one gallon all grain batches in my kitchen, but I'm thinking for 5 gallons (mostly because it's going to take my stove about 1 hour to get 6.5 gallons to boil) it would be easiest to do extract/partial mash.

Thanks for all the feed back! Just to be clear, I'm not necessarily looking to do all extract. I can definitely steep whatever grains would be needed beyond the base malt. Would this open up a lot more styles?

coyote ugly

I've got a tiny kitchen and no yard. This is a problem because I've always been an all-grain brewer. Now I'm limited to all-grain brewing whenever I can use my friend's set up. So, in order to allow myself to brew more often, I'm thinking about splitting my time between extract and all-grain...

I've got a tiny kitchen and no yard. This is a problem because I've always been an all-grain brewer. Now I'm limited to all-grain brewing whenever I can use my friend's set up. So, in order to allow myself to brew more often, I'm thinking about splitting my time between extract and all-grain...

The Saison recipe I'm using (Raison d'Saison from Brewing Classic Styles) calls for 1 lb of cane sugar, but doesn't say when. Part of me says add at the beginning of the 90 min boil (or at least before the 60 min hop addition) so that my boil is at the desired full-boil gravity. But the other...

I have recently gained the ability to lager my beers, and have plenty of space. So I was planning on cold condition some of my ales as well, just because I can. So the question is this: are there any ale styles that cannot be cold condition with compromising the style of the beer...

Thanks for the responses! I hadn't even thought of hydrostatic pressure as a reason for autolysis, which is embarrassing because I'm a chemical engineer :smack: One of the main reasons I ask (besides the sheer joy of knowledge aquisition) is that I'm doing one gallon lager batches, and at that...

I've heard a lot of people here and elsewhere saying that secondary is an unnecessary step. I heard that it's based on techniques used 30 years ago, when the variety and quality of available yeast were both pretty low. At that time yeast autolysis was a problem, but with today's dramatic...

I'm looking to convert an old dorm fridge into a fermentation chamber for one gallon lager batches, and was wondering if there is one temperature controller that most people would recommend. I'm looking to use it only for primary lager fermentation, and as it seldom gets that cold to begin with...

I had a batch of mead a while back that took months to clear. Then all of a sudden, seemingly overnight, it was crystal clear. Just give it time. If you get really impatient though, bentonite definitely works.

I've definitely gotten Papazian's Monkey's Paw Brown Ale out and delicious in three weeks multiple times. It can be done! Keep 'em low gravity and I think you'll be fine. It shouldn't take more than a week and a half to ferment out, then bottle and let it carb up for another week to week and...

Thanks! It's actually already over a year old. I let it bulk age for quite a while. Those spices sound delicious, and I'm definitely gonna try adding a little rum or brandy.

Just bottled about two cases of cyser (nothing fancy--just apple juice, honey, and yeast). It tastes pretty decent, but not as good as I'd hoped and it probably wouldn't be my first choice of beverage considering the amount of other homebrews I still have sitting around. I'm thinking maybe...