Recent content by WalkingStickMan

Have any of you had any of JZ's homebrews? I think that that would be an area that was fairer to be hypercritical. Jamil's advice has always been specific to homebrewing; commercial brewing is something that's brand new for him, and I would assume requires some getting used to, time to work out...

I tend to wait a couple of days (or longer) to clean out my mash tun after brewday. You'd think that the smell would have me scrubbing away immediately after brewing, but screwing on the lid to the cooler usually buys me at least a couple more days. :)

Jusy my two cents- I live in a Brooklyn apt (tiny), and just bottled a 1 year old plambic since I'll be moving. Using Al B's bugs, the beer turned out AWESOME in just that years time. I'm sure it would continue to gain complexity with further aging, however as it stands now it's very complex and...

Thanks for the reassurance MalFet!

Hi all, I recently bottled a saison with brettanomyces that had been in the secondary for about 5 months. To insure proper carbonation, I decided to reyeast at bottling (probably unnecessary anyway). I got a bit more of the yeast in the water I was using to rehydrate than I intended, and...

Bump to see if I can get a reply. :)

Has anyone here brewed this? How did it turn out? I brewed this one yesterday. The recipe called for 1.5 oz fresh citrus zest. I used Valencia oranges, and added the 1.5oz with 5 mins. lef tin th boil as directed. The wort smelled and tasted strongly of orange, so much so that I'm hoping that...

And not to be a pain in the ass, but AJ I've read on this forum that you're not sure what kind of flavor contribution (whether negative or positive) sauermalz has on an ale, only that lagers tend to benefit from a minor addition. Should I not be worried about a flavor contribution at 3% of...

Thanks for the reply AJ! And thanks for the info, diggens! So, does that mean that any mash ph considerations that these breweries have are recipe related, i.e. adding sauermalz, etc. to adjust for ph? If not, AJ, can you see our water as not posing any ph issues for standard recipes of most...

So, based on this water report, and the fact that AJ Delange considers this almost comparable to RO water, I will be adding 1/2 a teaspoon of calcium chloride per 5 gallons of water and 3% sauermalz total to my Belgian Wit that will be brewed this weekend. These numbers come from AJ's...

I've heard a few people say that, in order for a beer to be able to condition properly, CO2 must be present. When you all keg your beer, after fermentation and any additional time that the beer is left in the primary, do you carbonate and then let age if additional conditioning is necessary...

Thanks! So just to confirm, you ARE using the "Average" column to get your numbers for water adjustment spreadsheets and the like?

And to follow that, based on this report what sort of additions do you make to our water for what kind of beers? I'm assuming some gypsum for pale ales, IPA's, etc. Do you add this to the mash or the boil? What else, if anything? Thanks again ABG!

I'm referring to other cities reports that are not NYC. I'm not disputing the legitimacy of the report, just simply asking if it's the "Average" column that you use to plug into water report spreadsheets, etc. I'm just not clear which column in the report that you posted contains the information...

So which column are you guys using to run these NYC water numbers? The "Average" column? Those numbers seem nowhere near most water reports that I've seen on here.