Recent content by jwetzler

When you get a chance post the recipe! I'm a fan of the banana bread beer, and wanting to make something banana soon.

I added (2) 30oz cans of Libbys Easy Pumpkin Pie Mix to my 5 gallon batch of Brewers Best Pumpkin Porter. This is basically puree that has already been spiced with cinnamon/nutmet/ginger/etc... I dumped both cans into a baking dish, then baked for 1hour @ 350F. After it cooled I dumped it...

I was actually thinking the same thing, maybe even caramelize the brown sugar, and then dump with the apple juice to primary ferment. Then caramelize more brown sugar and use as priming sugar along with the frozen apple juice concentrate.

Yeah it came with a thermometer (with clip), Cajun injector applicator/needle, Pot, Lid, turkey hanger, and a false bottom/strainer device. I couldn't find the exact one on their website, but the store had plenty for 19.99. Also found a 39.99 version that had a few more strainer type extras...

I guess another good question would be...What is the logic behind the 15 minute boil when adding spice/flavors? Are we boiling to release flavors, or just to sanitize those added ingredients? Will I get stronger flavor from boiling the spices/peels for 15 minutes vs. dumping them in at flame...

Thanks for the quick responses, I totally forgot about bittering hops vs. flavoring hops vs. aroma hops...ha I'm still learning. Woozy's reply makes perfect sense. Here is another question: Once the spices are added and boiled for 15 minutes, is there any flavor left to gain from them by...

Anybody use one of these to do their boils in? I found this Outdoor Gourmet, 30qt Aluminum Pot at Academy Sports for 19.99...which I thought was a pretty good deal. I bought one, and when I unpacked it I found that there was some metallic dust in the bottom of the pot. Can I just wash...

I have a pretty simple question here, hopefully someone can help me with. I've noticed that on most of the extract kits, the directions normally recommend adding spices and other flavoring ingredients during the last 15 minutes of the boil. Would adding them earlier in the boil add more...

I like to put about 2 gallons of store bought spring water/drinking water into the fridge about a day before I brew. About 10 minutes before my Boil is over, fill the sink up with water and ice, and put the stock pot into the cold water. Then I'll dump about a gallon of the cold water that I...

I'm guessing the fermentation temp was too hot. I've noticed a few degrees difference between my fermometer strip on the outside of my fermentation bucket, versus the actual temperature of my wort. Had a nut brown ale that I pitched the yeast at 80F (per the true brew instructions) and it had...

My first brew was with a True Brew - Nut Brown Ale kit...I followed the directions as exact as possible and the beer turned out awful. The 'True Brew' way sucks I can tell you that. I prefer Brewers Best kits. Here is what I have learned, and I hope others will correct me if I give wrong info...

so the yeast doesn't necessarily need to be exposed to a constant source of oxygen, it just needs something to stir up everything.

So when using a stir bar, do I need to keep the flask/jar uncovered so that oxygen to it is available?

Hey thought of another question, when I make my starter wort, how long do I boil it for? Certainly not 60 minutes for such a small batch?

You and BlackGoat nailed it, exactly the info I was looking for. Thanks!