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Search: Posts Made By: JeffStewart
Forum: Mead Forum 08-26-2012, 12:01 AM
Replies: 11
Views: 4,476
Posted By JeffStewart
Pretty sure what people refer to as fogg, is...

Pretty sure what people refer to as fogg, is actually a fungus similar to ergot (which also can grow on wheat and peppers too I believe). Ergot is what they synthesized LSD from.
I wouldn't drink...
Forum: Bottling/Kegging 06-30-2012, 02:47 PM
Replies: 0
Views: 476
Posted By JeffStewart
NB Belgian Bottles w/ Crown Finish

Has anyone ever used the 750ml Belgian bottles with the crown finish from Northern Brewer? I want to bottle a Brett beer in a few months, and want the thick glass to stand up to ageing and any...
Forum: Lambic & Wild Brewing 06-29-2012, 09:45 PM
Replies: 6
Views: 335
Posted By JeffStewart
Thanks for the extra info. I was kinda wondering...

Thanks for the extra info. I was kinda wondering about what ratio of yeast to add. I'll try blooming them a bit too.

I'm excited to try this batch. My first time using brett or any kind of wild...
Forum: Lambic & Wild Brewing 06-29-2012, 08:21 PM
Replies: 6
Views: 335
Posted By JeffStewart
I'll try and remember to post an update. I plan...

I'll try and remember to post an update. I plan to bottle in October and taste in December.

And yea, it is a roasty dunkleweizen I guess. Didn't even think about it that way. I actually think it...
Forum: Lambic & Wild Brewing 06-29-2012, 04:19 PM
Replies: 6
Views: 335
Posted By JeffStewart
Thanks for the reassurance. I call it a German...

Thanks for the reassurance. I call it a German stout, it's basically a stout recipe with German malts. German pilsner, malted wheat, chocolate wheat and just a little UK roasted malt. Also, fermented...
Forum: Lambic & Wild Brewing 06-29-2012, 03:44 PM
Replies: 6
Views: 335
Posted By JeffStewart
Bottling Brett B. German-styled Stout

This October 3 gallons of my German-styled stout will have been sitting on some Brett. B for a year. When I go to bottle, I'm assuming I should throw some dry yeast in the bottling bucket, along with...
Forum: Bottling/Kegging 11-06-2011, 08:41 PM
Replies: 4
Views: 447
Posted By JeffStewart
I was planning on priming and just leaving at...

I was planning on priming and just leaving at that temp for at least 4 weeks.
Forum: Bottling/Kegging 11-06-2011, 08:02 PM
Replies: 4
Views: 447
Posted By JeffStewart
Bottle Carbonation at Sub-room temperature

For all my beers I've been carbonating at room temperature but on my last batch I used Wyeast 1007 and fermented around 55F-60F and I am considering carbonating in the bottle at that temperature as...
Forum: Lambic & Wild Brewing 11-03-2011, 12:56 PM
Replies: 19
Views: 968
Posted By JeffStewart
I can't say definitively from experience, but...

I can't say definitively from experience, but from what I've read, Brett will produce some acid in the presence of O2, but I would think it would be fairly degligible unless you started pumping it in.
Forum: Lambic & Wild Brewing 11-01-2011, 10:58 PM
Replies: 19
Views: 968
Posted By JeffStewart
By the way, should I be concerned with any yeast...

By the way, should I be concerned with any yeast cake produced in secondary?
Forum: Lambic & Wild Brewing 11-01-2011, 10:23 PM
Replies: 19
Views: 968
Posted By JeffStewart
Thanks for the reassurance. I had always heard...

Thanks for the reassurance. I had always heard that Brett. should go at least 6 months, AT LEAST. But this is my first time using Brett. so I figured I'd check with people on this site after getting...
Forum: Lambic & Wild Brewing 11-01-2011, 09:03 PM
Replies: 19
Views: 968
Posted By JeffStewart
LHBS said bottle after a week?

I asked the guy at the LHBS about a Brett. beer and he said bottle in a week or it'll sour and I want a second opinion.

I recently did a batch that started at 1.051 and after 8 days in primary...
Forum: Recipes/Ingredients 10-17-2011, 05:40 PM
Replies: 0
Views: 212
Posted By JeffStewart
Dry German Stout This Weekend

Plan on brewing this sometime this weekend and just wanted to know what people thought. I've made the mistake before of adding too much roasted grains to a batch before (15%) so hopefully this won't...
Forum: All Grain & Partial Mash Brewing 10-08-2011, 02:05 AM
Replies: 5
Views: 542
Posted By JeffStewart
Good point! By the way, one more question if you...

Good point! By the way, one more question if you don't mind. Do I add the grains when I've reached 122F or just add grains then heat it up to 122F?
Thanks again for all the help.
Forum: All Grain & Partial Mash Brewing 10-08-2011, 01:07 AM
Replies: 5
Views: 542
Posted By JeffStewart
Ok, thanks. So rest @ 122F for 20min sounds good?...

Ok, thanks. So rest @ 122F for 20min sounds good? Also, if I mash @ 154F do I still need a 90min boil to reduce any DMS from the pilsner malt?
Forum: All Grain & Partial Mash Brewing 10-07-2011, 10:37 PM
Replies: 5
Views: 542
Posted By JeffStewart
BIAB, Protein rest with mod/unmod grain

I've never done a protein rest before and I need some advice.
I'm doing a stout with:

50% Pilsner (Weyermann)
40% Wheat Malt, Dark (Weyermann)
8% Roasted Barley (Simpsons)
2% Chocolate Wheat...
Forum: Lambic & Wild Brewing 10-03-2011, 09:15 PM
Replies: 12
Views: 2,274
Posted By JeffStewart
What about instead of sour mashing, would it make...

What about instead of sour mashing, would it make sense just to inoculate some separated wort with lacto or something, then once that's done working, boil and add as intended?
Forum: Lambic & Wild Brewing 10-03-2011, 05:59 PM
Replies: 12
Views: 2,274
Posted By JeffStewart
What's the lowest temp that it'll work at?

What's the lowest temp that it'll work at?
Forum: Lambic & Wild Brewing 10-03-2011, 04:55 PM
Replies: 12
Views: 2,274
Posted By JeffStewart
Sour mash not sour smelling

So, I set aside a portion of wort to sour, and then add back to the beer after fermentation. So, I set it aside, added some crystal grains to it and let it sit for 3-4 days in a closed container at...
Forum: Bottling/Kegging 10-03-2011, 04:18 PM
Replies: 6
Views: 238
Posted By JeffStewart
Gotcha. Thanks for the help!

Gotcha. Thanks for the help!
Forum: Bottling/Kegging 10-03-2011, 04:04 PM
Replies: 6
Views: 238
Posted By JeffStewart
Ok, that makes sense. Just pour it carefully down...

Ok, that makes sense. Just pour it carefully down the side of the carboy too I assume?
Forum: Bottling/Kegging 10-03-2011, 03:23 PM
Replies: 6
Views: 238
Posted By JeffStewart
So I should boil and add to primary (don't have a...

So I should boil and add to primary (don't have a secondary)? In that case, how long should I wait after adding it? A week? And then, how do I limit oxygenation when adding?

Thanks for the help.
Forum: Bottling/Kegging 10-03-2011, 01:28 PM
Replies: 6
Views: 238
Posted By JeffStewart
Bottling with Soured Wort

So for the last batch I left a portion of wort out and added crystal malt to it in order to encourage the growth of lactic acid off the grains. I plan on boiling this and adding this to the finished...
Forum: Fermentation & Yeast 09-28-2011, 11:55 PM
Replies: 9
Views: 891
Posted By JeffStewart
I might have to try that. I ended up with...

I might have to try that. I ended up with probably 50% trub, 50% yeast. At least I hope it wasn't any worse than that.
Forum: Fermentation & Yeast 09-28-2011, 07:33 PM
Replies: 9
Views: 891
Posted By JeffStewart
Oh, ok. I try a shorter wait next time. Thanks...

Oh, ok. I try a shorter wait next time. Thanks for the help.
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