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Forum: Fermentation & Yeast 05-21-2013, 11:50 AM
Replies: 4
Views: 110
Posted By Jdslep
If the gravity is stable, you can bottle. ...

If the gravity is stable, you can bottle. Congrats on making beer.
Forum: General Techniques 05-20-2013, 11:04 AM
Replies: 8
Views: 212
Posted By Jdslep
I did this recently with good results. I...

I did this recently with good results. I finished sparging at night and boiled next morning, though. I also heated the wort in the kettle to 170F to kill bugs before leaving. There is no sourness...
Forum: Beginners Beer Brewing Forum 05-12-2013, 02:38 PM
Replies: 11
Views: 287
Posted By Jdslep
Go ahead and tip it at the end: that way you...

Go ahead and tip it at the end: that way you lower the dead space but don't have any channeling problems.
Forum: Lambic & Wild Brewing 05-07-2013, 01:16 AM
Replies: 3
Views: 191
Posted By Jdslep
I brewed my first sour on Big Brew: pale malt and...

I brewed my first sour on Big Brew: pale malt and white wheat malt (~40%) with Roeselare and assorted dregs to come. The ale yeast is already working strong.
Forum: Fermentation & Yeast 04-28-2013, 08:21 PM
Replies: 6
Views: 240
Posted By Jdslep
I guess anything that starts with a lot of sugar...

I guess anything that starts with a lot of sugar and ends with little, so a mead would be perfect, that or wine. Maybe get a good yeast so the result tastes okay!
Forum: Beginners Beer Brewing Forum 04-19-2013, 09:40 PM
Replies: 10
Views: 201
Posted By Jdslep
I hear people doing that often. Use a bag,...

I hear people doing that often. Use a bag, though!
Forum: Beginners Beer Brewing Forum 04-19-2013, 05:57 PM
Replies: 10
Views: 201
Posted By Jdslep
Even when dry hopping in primary, wait for...

Even when dry hopping in primary, wait for fermentation to settle down first. The reason is so aromatic (smelly) compounds don't get blown out the airlock.
Forum: Fermentation & Yeast 04-19-2013, 12:59 PM
Replies: 14
Views: 508
Posted By Jdslep
I think I can get two carboys in my 7 cu ft GE...

I think I can get two carboys in my 7 cu ft GE freezer, but I would measure at the store just to make sure. Every model is probably a little different.
Forum: Recipes/Ingredients 04-11-2013, 11:59 PM
Replies: 5
Views: 122
Posted By Jdslep
Exactly. You will get more hop utilization this...

Exactly. You will get more hop utilization this way, so maybe lower your hop amounts (something that must be calculated).
Forum: All Grain & Partial Mash Brewing 04-06-2013, 08:24 PM
Replies: 3
Views: 101
Posted By Jdslep
There seem to be tons of whole kernels in your...

There seem to be tons of whole kernels in your grain. How does this compare with your previous crushes?
Forum: General Techniques 03-28-2013, 10:13 PM
Replies: 10
Views: 702
Posted By Jdslep
I just bottled my first lager fermented this...

I just bottled my first lager fermented this way--it also was very clear and tasty. I did lager at 34F, though.
Forum: All Grain & Partial Mash Brewing 03-22-2013, 01:31 PM
Replies: 20
Views: 870
Posted By Jdslep
Wyeast 3711, already mentioned in the thread,...

Wyeast 3711, already mentioned in the thread, took a beer from 1.081 to 1.000 for me, no starter or oxygenation. It won't be too Saison-y at 68F.
Forum: All Grain & Partial Mash Brewing 03-13-2013, 11:59 AM
Replies: 14
Views: 711
Posted By Jdslep
Those German hops shouldn't give any grapefruit. ...

Those German hops shouldn't give any grapefruit. I agree that it could be the fermentation temps, even though you have enjoyed other beers fermented that high.
Forum: All Grain & Partial Mash Brewing 03-09-2013, 01:07 PM
Replies: 5
Views: 215
Posted By Jdslep
What was your recipe? APAs have a big range of...

What was your recipe? APAs have a big range of interpretations, and I'm trying them all out.
Forum: Fermentation & Yeast 03-03-2013, 02:32 PM
Replies: 11
Views: 1,629
Posted By Jdslep
Any results on using WY2124 above 60F? I am...

Any results on using WY2124 above 60F? I am thinking about using this strain more, too. Maybe ferment an IPA at 50F and skip the lagering stage.
Forum: Fermentation & Yeast 03-03-2013, 02:08 PM
Replies: 4
Views: 139
Posted By Jdslep
It is perfectly fine.

It is perfectly fine.
Forum: General Beer Discussion 03-01-2013, 03:14 PM
Replies: 187
Views: 8,387
Posted By Jdslep
You can do it through the wonders of...

You can do it through the wonders of refractometers. The amount of alcohol is tied to the FG and the refractive index, and there are many calculators online to find the ABV of beers without an OG...
Forum: General Beer Discussion 03-01-2013, 12:49 PM
Replies: 187
Views: 8,387
Posted By Jdslep
Yup. I'll get a Bud, degas a sample, and do the...

Yup. I'll get a Bud, degas a sample, and do the measurement this weekend unless someone beats me to it.
Forum: Brew Science 02-18-2013, 05:56 PM
Replies: 12
Views: 389
Posted By Jdslep
If you mash thick enough, will the pH drop to a...

If you mash thick enough, will the pH drop to a good range? You can go maybe 1 qt per pound.
Forum: Brew Science 02-18-2013, 02:20 AM
Replies: 12
Views: 389
Posted By Jdslep
Don't brew today, then. If you already mashed...

Don't brew today, then. If you already mashed in, you can make it a black hefe with some roasted grains to lower the pH hehe... This is probably too late to help anyway.
Forum: All Grain & Partial Mash Brewing 01-31-2013, 09:23 PM
Replies: 41
Views: 2,360
Posted By Jdslep
Water chemistry aside, my stout tastes more like...

Water chemistry aside, my stout tastes more like Guinness if I add an inch of water to the glass. This is not an exaggeration, Guinness is just very watery tasting to me.

Seriously, try a stout...
Forum: All Grain & Partial Mash Brewing 01-06-2013, 09:55 PM
Replies: 4
Views: 261
Posted By Jdslep
I thought most Irish reds use a couple ounces of...

I thought most Irish reds use a couple ounces of roasted barley. You seem to be getting color from a dark crystal (150L) while only using 0.5oz roasted. How did you come to that decision?

I...
Forum: Lambic & Wild Brewing 12-31-2012, 03:24 PM
Replies: 8
Views: 460
Posted By Jdslep
I am new to sours, but it sounds like the...

I am new to sours, but it sounds like the pellicle forms to keep out oxygen. Therefore, you don't need one to get the character from your lacto: the bacteria will still be growing inside. Hopefully...
Forum: All Grain & Partial Mash Brewing 12-19-2012, 05:54 AM
Replies: 3
Views: 248
Posted By Jdslep
You know how cooler mash temps lead to thinner...

You know how cooler mash temps lead to thinner wort? Well if your first runnings sit for a while during a long fly sparge, they will cool down and thin out unless you stop the enzymes with a mash...
Forum: Fermentation & Yeast 12-17-2012, 12:52 AM
Replies: 15
Views: 913
Posted By Jdslep
Naw, I think this is just what happens when you...

Naw, I think this is just what happens when you only have a person's words and not their tone of voice.

I also have a turkey baster for hydrometer samples, which means I rarely measure gravity (it...
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