Last Activity:02-14-2012 6:17 PM
Posted in thread: Heretic Brewing Co. on 12-09-2011 at 08:57 PM
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
Posted in thread: Homebrewing "housekeeping"! on 12-08-2011 at 05:36 PM
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 co...
Posted in thread: Sour brewing in an apartment on 09-30-2011 at 08:56 PM
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 woul...
Posted in thread: Effects of to much re-yeasting on flavor on 09-21-2011 at 07:38 PM
Thanks for the reassurance MalFet!
Posted in thread: Effects of to much re-yeasting on flavor on 09-21-2011 at 04:25 AM
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
Posted in thread: Jamil's Belgian Wit on 06-21-2011 at 01:54 AM
Bump to see if I can get a reply. :)
Posted in thread: Jamil's Belgian Wit on 06-20-2011 at 06:39 PM
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 ...
Posted in thread: NYC 2010 Water Report on 06-15-2011 at 09:28 PM
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 b...
Posted in thread: NYC 2010 Water Report on 06-15-2011 at 09:02 PM
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?...
Posted in thread: NYC 2010 Water Report on 06-15-2011 at 12:07 AM
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%