Recent content by SwampassJ

You need slightly less (~0.2 ounces per 5 gallon) table sugar than corn sugar for the same volume of CO2 production. You mentioned NB saying it should mature for up to a year. Was this an Imperial IPA? What was the gravity at start and finish? What was the yeast used? I've lagered at 33...

Wait until you get WLP002 into a 5 gallon volume, it's like watching a lava lamp full of cottage cheese.

Sounds like I'll have to give them a try when I get back into the English beer mood. How do you think they would play in something like a porter?

You're right. My taste buds telling me I don't like Nottingham in anything is my fault for not liking it's taste.

Is it wrong of me to crave Modelo Especial on an American holiday? If so I vote SN Summerfest. My favorite Summer beer and favorite SN beer. (I know not adjunct)

BA will call anything high alcohol, high hopped, hard to get or herb infused good. Make it a one day release every 3 years and it will be in the 95% or better club.

How old was the yeast? Do you remember the date from the package? Can you get another packet and try pitching that in? What was the recipe? How much malt and what and how much steeping grains?

You'll end up blowing out of the airlock on every batch. You'll want at least a 6 gallon carboy or a 6.5 gallon bucket for a 5 gallon batch. Even then there is still a risk of the krausen blowing out through the airlock. (Look up blow off tube).

Are you using a refractometer or a hydrometer? If a hydrometer have you checked it in water to see if it reads at or damn near close to zero at 60ish degrees? What kind of yeast did you use? What was your recipe? How old was the yeast?

I don't know about the Guinness one. Last time I told someone to not drink it if they didn't like it they commented on over 40 of my posts calling me derogatory names. Some people take their bitching to imaginary friends very seriously.

Had two other posters that had it but the posts have either been modified or removed.

A lot of the lager yeast are very temperamental out of their recommended range. Think lots of sulfur and fruity esters. Safale's website says 34/70 is recommended between 9C and 15C (48-59F) so this might be the issue with a lot of sulfur. The closer you can keep it to those temps, the...

Now it's gone to the next level. "Oh you probably never heard of them." And then when you have heard of them they feel upset that they aren't the only ones to know about them.

And then you buy out all of your competitors, the distributor and reduce your product to 4% alcohol and charge the same price.

If the RR are like Cigar City you may get beers named after you. (110K+OT)