Recent content by seejayabney

Thanks JonM

I bought a hefe yeast for a Gose but......after wards I reconsidered. I've read about people fermenting in the 60's to avoid banana eaters. Any experience? Results?

I am actually doing a presentation on this in May for a group of like minded friends. Going over the basics of wine and mead but focusing on beer and doing it without electricity. Yeast harvest, Season appropriate brews, that sort of thing.

Got the agata bench capper for christmas and it worked okay for the first batch. Switching to 22oz bottles (I adjusted to the correct height) and ran through 10 bottles before the magnet and spring stuck in the down position. After messing with it for 10 minutes got it un-stuck but the very...

That helped a lot. Thank you. We ended up with 5 gal of 1.147og barleywine and 4.5gal of 1.056 pale ale from 22lb of 2row. Added 4lb of cane sugar to barley wine and 1.5lb brown sugar to pale ale. So....it worked

We have no clue what will actually happen as far as gravity goes. However, I already plan on boiling down until I hit a certain barleywine-esqee gravity. So, yeah.

This weekend myself and some homebrew friends are going to attempt a partigyle brew just to see how the numbers land. 22lb 2-row for a barley wine / IPA or APA depending on gravity of second runnings. To everyone who has tried this are there any lessons learned from your brew day...

Perfect. Thank you Bensiff. I think it will be worth it to give it a shot. The brewery that sponsors our clube had one barrel too many last year and it didnt get stored properly so they offered to donate it to us if we can remedy the issues. We should get eyes on it soon but it sounds like...

Our club has the opportunity to get a whiskey barrel that was not closed properly and is dry. What effect would this have/what needs to be done to get the most out of the barrel for aging?

I have never used Sorachi ace before. I saw Boulevard used it as well. I try to purchase all my hops in bulk and on sale so I'll keep an eye out.

I would wait 3 or 4 days then take a gravity reading. You would be suprised what yeast can do even when you dont see the activity.

I make a lot of Saisons but most of them use the norm East Kent Golding and Styrian hops. The last one I made I dry hopped with Nugget and it was pretty good. What dual-purpose hops has anyone really enjoyed in a saison (or think they might.) I generally use Wyeast 3711 and some Wyeast 3724 FYI.

Seriously. Wake Forest, NC here and somehow every brew from April to October is a hot, sweaty, bug filled mess.

I brew a lot of Saisons and harvested both 3711 and 3724. One thing I like to do is pitch 3724 first, wait a day or two then pitch a smaller portion of 3711 from an active starter. I have not pushed either into the 90's but almost always start at 70 and push to 85 over a few days.

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