Recent content by Jsta Porter

You could turn it into a stout, maybe an imperial if you have room. I checked a few recipes and the ingredients are close, minus the biscuit, which could be fine, I just did not see it in any of the recipes I had. Some roasted barley and oats or flaked wheat where in most I have. Let me know...

Thanks for the replies, I was wrong in the ABV, I was at work when I wrote this- it is at 11.30, probably a bit lower given large starter. It was mashed at 150. Temp high was at 74F. Recipe Follows: Type: All Grain Date: 11/7/2009 Batch Size: 5.00 gal Brewer: Jsta Porter...

Hello, Many thanks, in advance, for any advice. I have made a belgium triple. Yeast has fully attenuated and alcohol is at vicinity 9%. It is still really sweet. I have made this before and used Champagne yeast to cut down on the sweetness. Understandably this makes it almost too dry...

Great report of the choices from a beer lover: Making Peace Over a Beer - FOXNews.com

Great,thanks, all sound like great advice. I will check out the Brewing Networks podcast, can't believe I missed that one. The difference with this batch is that I am using a liquid yeast, the Wyeast. I was unsure if that will make a difference, and needed to be upped in order to pitch at the...

Any thoughts?

Great, thanks!

Thanks in advance for the replies! I am in the process of lagering my first lager. All I have to lager in is my chest kegerator. Anybody see an issue with dropping the freezer to lagering temperatures and still keeping the kegs running, as long as I adjust for proper CO2 level in the kegs...

Thanks for the assistance! I plan on making a dry mead using Wyeast 4632 and about 12 pounds of honey for a 5 gallon batch. I assume that I have to make a starter. How large of a starter do you make? I plan on using honey for the starter. What should the OG be? Do you add any...

Great, I am planning for a three month lager, so we will see where I sit at that point. Appreciate it!

Great, thanks Steve, I do appreciate it

Hello, Thanks for the help! I am in the process of working my first lager- an Oktoberfest. Primary fermentation has completed. I skipped the diactyl rest, since I did not know at the time that you should do it when the beer is 75-80 percent fermented. No buttery taste, so I am not...

Many thanks for the responses. I will start checking local honey suppliers in the coming weeks then. Appreciate it!

Many thanks for the response. I am just getting into brewing Meads. I am interested in doing some bulk purchases of honey. When is honey normally harvested? Does time of the year determine quality at all? Many thanks!