Recent content by Kithara

So I finally tried this beer after letting it bottle condition for a few weeks, and I have to say that I was pretty pleased with it. My tasting notes are as follows: A: Pours a clear, straw yellow with a couple of fingers of head that very quickly dissipate. S: Lots of jasmine aroma up front...

I love using this yeast. I've got some in a starter right now. It looks like you had some good proliferation, and I agree with the airlock comments above. That starter is ready for action.

Thanks for the advice everyone. I don't know where I messed my numbers up on BeerSmith originally, but I'm glad everyone pointed that out. I think a hop burst sounds just about the right speed. Thanks again!

With just the hops put in BeerSmith I get a similar number, but with the other items it drops down to the 40's. Regardless, I don't know why I plugged the recipe in twice to Beersmith and it spit out two different results. I suppose it makes my question a bit unnecessary except for the fact of...

I'm looking to make this a relatively low bitterness, high flavor pale ale. The trouble is I'm having a bit of trouble deciding on my hops. Here's what I have so far: 3 gallon batch 3 lbs. Pilsner malt 1 lb. Vienna malt 1 lb. wheat extract Yeast: Wyeast French Saison 3711 60 min: 0.5...

Just another update on this brew. I just bottled this yesterday, and I am really excited for it to finish carbonating. There was a lot of trub when I racked to the bottling bucket, but I'm hoping that the haze won't be too bad once it's in the glass. The aroma is excellent, a lot of jasmine tea...

So, after a bit of a brewing hiatus I finally got this into the fermenter yesterday. I ended up using 8 oz. of honey instead of 4, and went with Diastase enzyme for my conversion since I had heard that Colorado Malting Company's GF grain enzymatic activity was pretty darn low. As for the...

Do you seal them in any particular way, or just screw the lids on? Two weeks would probably be a reasonable amount to have on hand at any given time. Do you keep them refrigerated the entire time, or just let them sit in a cupboard somewhere? Thanks for the info.

I know what you mean. I accidentally over primed a batch a couple years ago, and they didn't go off until I started up the oven one day. As they were stored in a nearby cabinet the residual heat must have been enough to bump the pressure up and cause a handful to explode. Very emotionally...

I know there a lot of threads about when and how much coffee to add to a recipe when brewing, but what about just coffee by itself? My wife and I both like to cold brew our coffee, and it would be much more convenient if we could do it in large batches. Does anyone have experience with brewing...

I doubt that anything dangerous would be growing in there. However, I would be concerned if you're bottles start becoming over carbonated as it may lead to bottle bombs eventually since sometimes infections are able to digest those more complex sugars.

Bummer, I'm going to need to order some amylase now.

I had just bought some of their buckwheat and millet that I was planning to brew with this upcoming week. Should I even bother with the multi-step mash to conserve enzymes, or just go straight to adding amylase?

I've malted some buckwheat and quinoa recently, but I thought I'd give Colorado Malting Company's stuff a try since I haven't been able to get millet to sprout properly. I'm trying a different source for my grain to try malting again. I will continue to update, but I probably won't have time to...

Yes, I do plan on doing that modified decoction mash where you remove some of the fluid containing the enzymes before boiling. Since I have essentially no adjuncts I'm not too worried about having sufficient diastatic power to finish conversion as long as I mash properly.