Recent content by keezerj

I agree. One of the best beers I've brewed and I just bought the ingredients to brew it again myself. It's awesome.

I just brewed it with roasted barley. Mine came out more brown than a black stout color. Tastes pretty good though

I just brewed this but realized I used roasted barley with about 600 lovibond instead of the black barley. Anyone else do this or know how much it will change the flavor?

I kegged this and put the ginger in a paint strainer bag and right in the keg. Taste great and no floaties. Thanks yoop for another great one

I don't know if this was covered in the thread but wouldn't you need to sanitize the bottles first? It said to either put the bottles in the freezer or just rinse them off to get them cold. Is that ok or should they be sanitized right before bottling because the sanitizer would warm them back up?

3 weeks after kegged mine is starting to loose its hop presence. I wonder if someone has ever threw more hops in halfway through the keg to reenergize it

Thanks for the quick response. I'm only like 8 beers in on all grain and bought all the stuff for 5 gallon batches and I'm already wishing I had bought the set up for 10 gallon.

Just took a gravity reading after 2 weeks in the primary. I'm at 1.018. Don't know why I over attenuated. I thought I hit all my temps. I was maybe 3 Points short on original gravity. Could that have something to do with it? Do you guys think it will be too dry?

Didn't you say that you were going to make a root root beer for the kids. You said that was one of the cool things you would be able to do if you get all this keg equipment.

How does this one compare to your hoppy amber? I brewed that one and loved it, but I'm looking for something more sessionable. This could fit the bill.

I'm thinking about brewing this one up next. Would increasing the amount of late addition hops a bit and or dry hoping throw off the balance of the beer? Has anyone tried that or should I just brew it as is for the first time?

This beer ruined all other ipas for me. They all taste like pale ales to me now.

I've never had the original either but I had to make this recipe from all the hype I here jamil and company talking about it on the brew strong podcast and such. I had to compare it to one of my local favorites jai Alai from cigar city. Can't wait for this to carb up

Just kegged this recipe this morning. Had it chilled and tasted a sample. Boy is this going to be a good one. Thanks for all the advise from this thread.

Did everyone really mash this for 75 minutes? For all the recipes I have done so far it has been a 60 minute mash. Am I reading this correctly with a 75 minute mash?