Recent content by JSGT09

Have you checked fire equipment places? That is where I have mine filled and they take care of it while I wait.

5.5 gallon batch is planned, will boil for 90 minutes so I'm assuming my calculator is taking evaporation into account. It's saying that I should end up with around 7.2 gal of pre boil wort.

I'm making a Wit this weekend and will be using flaked wheat for the first time. Really anxious to see how it comes out. This recipe is from Brewing Classic Styles 5.5 lbs Pils malt 5 lbs Flaked wheat 1 lbs Flaked oats .25 lbs Munich malt .5 lbs Rice hulls *Notes: Step...

Here is what I end up with at .8 qt/lb: 11.75 lbs of grain @ 65 degrees Step 1: Infuse 2.35 gal of 136.3 °F water for target of 122 °F, hold for 15 min Step 2: Infuse 1.63 gal of 212.0 °F water for target of 154 °F, hold for remaining Sparge: 5.9 gal of water Total water: 9.88 gal Initial...

I'm making a Wit this weekend and it calls for a 2 step infusion mash which I have never done before. Here is what I'm planning on, based on some online calculators: 11.75 lbs of grain @ 65 degrees Step 1: Infuse 3.53 gal of 131.5 °F water for target of 122 °F, hold for 15 min Step 2...

Yeah I would say it's close to Franziskaner or Weihenstephaner but not exact. For whatever reason I've been getting a little more of a bite in the back end of this beer and it's not as clean of a taste as my first one. It's almost got a mild astringent aftertaste but I've never had trouble...

I did get some banana, but in my opinion it is a much more balanced flavor when brewing at 63-64 vs. a higher temperature which is a little too much banana, again in my opinion. Look into getting a used (or even new) chest freezer to use as a fermentation chamber. That is what I've been using...

I wonder if you guys aren't fermenting too warm. I know the original recipe says to ferment at 68 but everywhere else I've read about brewing with Hefe yeast says to brew much cooler than that, around 62 degrees. I know a warmer fermentation just usually means more banana flavors but maybe with...

Rice hulls are cheap, I use them when brewing anything that has more than 50% wheat just for insurance. Do rinse them before though because they will absorb some water and cause your first runoff to be less than anticipated. Also keep in mind to adjust for the temp drop you will create by...

Here is what mine came out looking like. I'm sad to say though that I just drained the keg of this great beer on Tuesday :( Thankfully I have beer supplies on their way so I can brew up another batch next week!

This is exactly what I needed to know! I had no idea what they were referring to with a "continental" pilsner malt. Will probably grab a sack of Wyermann Pilsner and see what they have for British malt. Thanks again guys :mug:

Per a suggestion on the board (I love this forum!!) I went out and bought Brewing Classic Styles and went through and earmarked all of the beers I wanted to brew to see what sort of grains would make sense to purchase in bulk. My two biggest grains that I calculated needing were 51 pounds of...

^This I tried to go the cheap route with my first mill and did the modified pasta/clay roller (do a search if you want to see one). Price was right but it was a huge pain the butt and my efficiency suffered with it and it took probably 25 minutes and a lot of sweat to crush my grain. I ran...

Ha, I didn't even see you were in Omaha! Small world! You are in the range for the 3068, might have produced a little more banana than clove flavors but nothing that would make it taste funky. You could have an infection if the taste doesn't clear up. I know there is probably a cause behind...

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