Recent content by mac1jw

Ed, somewhere in here, you said you were going to try adding a 1/2 lb. of flaked barley for head retention and creaminess. Did it work? Any effect on taste? thanks dave

blitz... Willamettes have done very well on the western side of the state

Ohhhh God...haven't had a toe curler in awhile....better check into this magical syrupy stuff.

'...beer is like sex. you dont have to know every single thing about it. You just need to stick it in, stir it around and wait for that warm and fuzzy feeling...' Ummm...you stick what in your beer? Yup...never want one of your beers!

I'm sure it's been said before...BIG ups to the folks at Austin Homebrew! Fast shipping and some of the best packaging I've received. Every item that had the potential to leak was vacuumed sealed and the yeast smack-packs were sealed tight with ice packs and in great shape. The box had to...

video no worky

Got my 7 pounds of hops today in the mail...packaged very well. I will be doing all of my bulk hop ordering thru these guys in the future. Thanks to the OP for the post.

Boiling and cooling will get rid of the chlorine...not chloramine.

Found them to be great to work with. I Paypal'd my order. They sent me a bill that included shipping and after paying, a confirmation saying the date when it would be shipped. Visa orders must operate different.

You're all a bunch of hop hoarders!. I emailed hopsdirect to have them drop a pound of Cascades from my order. They sent me an email saying they are running behind on their internet orders as they have had a HUGE increase of internet purchases the last two weeks. Go figure! :)

I'm trying to get a handle on the brewing process as it pertains to belgian dubbels. I get the lower mash temps, big starters, longer primary, long conditioning part of the process. I'm a little fuzzy on the bottle conditioning with additional yeast and sugar.

Have it...he doesn't cover belgians

Looking for good reading material for brewing belgians, dubbels and bigger beers. I've read "Brew like a Monk" and while it was good general/historical reading, I was hoping for more. Any suggestions? thanks in advance, dave

Porter...it isn't too sweet, actually has a very good flavor...more concerned about priming in the keg and what the pressure situation might be.

Hmmm, no malt extract...AG (2-row 70%, crystal 80 12%, Chocolate 8%, Black 4%, peat smoked 1%, flaked barley 4%), mash 154F, sparge 170F. Pitched 1 smack pack in each 5 gallon fermenter. (Didn't own a stir plate at the time)