jtp137

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• Posted in thread: 20 lb of sugar and a jar of yeast nutrient on 05-19-2013 at 02:24 AM
  lemon / lime juice in my experience will give you a sweeter product in the lighter stages, but,
  has given me more bitterness the darker I goI might consider just using the lemon or lime
  during the coo...

• Posted in thread: Help with my Belgian Dark Strong on 05-15-2013 at 07:25 PM
  I use a lot of D-180 and D-90 and really like the flavor profile they give. My take on it is if
  it works don't change it.I did a brew much like mentioned. Got most of the flavor and darkness
  from the ...

• Posted in thread: Help with my Belgian Dark Strong on 05-15-2013 at 07:10 PM
  I have made some great Dark Strong ales in the past using D-180 and or D-90 syrup. I recently
  started making my own syrups and I like the idea of using my own homemade syrups in my beer. I
  made a doub...

• Posted in thread: 20 lb of sugar and a jar of yeast nutrient on 05-14-2013 at 04:46 PM
  I've had success with the following that closely approximates Belgian D-2 that I bought at
  MLHBS. It is a slight modification of sugar #5 with an inversion step based on another web page
  (sorry I don'...

• Posted in thread: super cheap solenoid valves or junk? on 05-13-2013 at 01:04 AM
  Got mine at valvesforprojects.com

• Posted in thread: super cheap solenoid valves or junk? on 05-13-2013 at 01:03 AM
  You need to make sure they have a vitron seal or the propane will eat it away

• Posted in thread: What yeast in Dark Strong on 05-07-2013 at 02:00 PM
  I am about to make my third belgian dark strong ale. The first one I made with Chimay yeast and
  aged for six months it was one of the best beers I made. The second one is only one month old
  in the bot...

• Posted in thread: First time using washed yeast on 05-07-2013 at 12:13 AM
  This is my fist time using washed yeast in brewing. I followed the yeast washing illustrated
  thread and harvested WLP 530 yeast at the end of February. There is around 100ml of a compacted
  cake in a m...

• Posted in thread: Tripel Fermentation on 04-23-2013 at 05:08 PM
  interesting that the esters disappeared like that! in my experience, esters don't fade with
  time. that's why you can have an aged belgian and know that it's unmistakably a belgian. i have
  no idea why ...

• Posted in thread: Tripel Fermentation on 04-23-2013 at 01:53 PM
  as far as i know, DME shouldn't explain it. extracts sometimes result is higher finishing
  gravities, but there is plenty in there to keep the yeast happy.you say it's "carbonated
  somewhat"... sounds l...