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Forum: All Grain & Partial Mash Brewing 04-11-2013, 02:52 AM
Replies: 3
Views: 156
Posted By jpcoote
Decoction mashing: yes or no?

I've heard a lot of mixed opinions on decoction mashing. Some have told me that it's nice but the benefit is very small compared to the work. Others have said that decoction mashing is the only way...
Forum: Fermentation & Yeast 03-22-2013, 06:46 PM
Replies: 12
Views: 491
Posted By jpcoote
Just a thought, can actively fermenting beer...

Just a thought, can actively fermenting beer throw off the gravity reading? When I took the first measurements, even the small sample in the wine thief was bubbling pretty good. Could that have...
Forum: Fermentation & Yeast 03-20-2013, 01:29 AM
Replies: 12
Views: 491
Posted By jpcoote
Well have been lagering just below 40F, and there...

Well have been lagering just below 40F, and there is still some junk floating on top. Maybe I'll let it sit for another week at 33F and see what happens.
Forum: Fermentation & Yeast 03-19-2013, 05:27 PM
Replies: 12
Views: 491
Posted By jpcoote
So I just a hydrometer reading... And it's...

So I just a hydrometer reading... And it's 1.034... Anyone got an idea how that's even possible..?
Forum: Fermentation & Yeast 03-17-2013, 01:30 AM
Replies: 12
Views: 491
Posted By jpcoote
I don't think it's a bacterial infection because...

I don't think it's a bacterial infection because it smells fantastic! I just don't want it to ferment out to too high an ABV. My target is an American pilsner, the worlds lightest barley wine.
Forum: Fermentation & Yeast 03-16-2013, 07:33 PM
Replies: 12
Views: 491
Posted By jpcoote
Sorry, to be clear, it wasn't just the airlock...

Sorry, to be clear, it wasn't just the airlock bubbling. Through the clear carboy I could see lots and lots of tiny bubbles rising up from the trub through the beer. That said, of course hydrometer...
Forum: Fermentation & Yeast 03-16-2013, 06:57 PM
Replies: 12
Views: 491
Posted By jpcoote
Pilsner stiil fermenting after 3 weeks!!!

I brewed a pilsner exactly three weeks ago. Fermented for one week at just below 55F then racked to secondary at about 38F. Gravity was 1.011. After two weeks of lagering I've still got bubbles...
Forum: General Techniques 02-21-2013, 04:48 AM
Replies: 4
Views: 258
Posted By jpcoote
Ok awesome thanks! That's what I had thought,...

Ok awesome thanks! That's what I had thought, but I was flipping through the complete joy of home brewing the other day and noticed that most of the lager recipes recommended bottle conditioning at...
Forum: General Techniques 02-20-2013, 09:33 PM
Replies: 4
Views: 258
Posted By jpcoote
Bottling conditioning temperature for a lager

I'm brewing my first lager this week, and wanted to get a jump on a bottling question I had. Does it matter at what temperature the beer is stored once bottled? I'm not sure that I have space in my...
Forum: Fermentation & Yeast 02-17-2013, 04:18 AM
Replies: 2
Views: 157
Posted By jpcoote
What size fermenter for 5 gal lager?

Hey everyone! I've been brewing ales for a while now. I finally got my hands on a dorm fridge that I can lager in, but there's an issue: it only fits 5 gallon buckets, not the 6.5 gallon ones. ...
Forum: Cider Forum 12-25-2012, 04:21 PM
Replies: 9
Views: 446
Posted By jpcoote
Thanks for all the input! Just wanted to do...

Thanks for all the input!

Just wanted to do a quick follow-up on this. I finally got around to adding pectic enzyme to the cider, and within two days it went from completely opaque to nearly...
Forum: Cider Forum 12-11-2012, 05:46 PM
Replies: 9
Views: 446
Posted By jpcoote
Would you recommend a larger than normal dose of...

Would you recommend a larger than normal dose of pectic enzyme then?
Forum: Cider Forum 12-11-2012, 04:26 PM
Replies: 9
Views: 446
Posted By jpcoote
What is the likely culprit for the cloudiness...

What is the likely culprit for the cloudiness then? I assumed that since the apple juice itself was really cloudy that it must be due to pectin and proteins.
Forum: Cider Forum 12-11-2012, 03:27 PM
Replies: 9
Views: 446
Posted By jpcoote
Late pectic enzyme addition

I currently have 5 gallons of cider made from
unfiltered in secondary. I currently have cinnamon, nutmeg, and oak soaking in the fermenter. My issue is that I'm only just realizing that I would...
Forum: Cider Forum 11-22-2012, 02:53 AM
Replies: 5
Views: 379
Posted By jpcoote
Yea that was the plan for me too. I just started...

Yea that was the plan for me too. I just started primary today, trying to get the spices figured out before I start secondary.
Forum: Cider Forum 11-21-2012, 12:00 AM
Replies: 5
Views: 379
Posted By jpcoote
Spice amounts

I'm looking to make 5 gallons of hard cider with cinnamon, nutmeg, and white oak (attempting to clone Woodchuck Fall cider). I've made beer and wine before, but this will be my first venture into...
Forum: Mead Forum 10-29-2012, 01:55 AM
Replies: 21
Views: 1,117
Posted By jpcoote
Thanks for all the feed back on this post. I...

Thanks for all the feed back on this post. I appreciate everyone's input.

I'm a little concerned at this point about the amount of headspace I have in the carboy, so I dont really want to leave...
Forum: Mead Forum 10-13-2012, 04:23 PM
Replies: 4
Views: 267
Posted By jpcoote
Also if anyone could comment on the clarity I...

Also if anyone could comment on the clarity I would really appreciate it. This is my first attempt at mead, and this has been clearing for over 3 months now. Any idea how much clearer it should get...
Forum: Mead Forum 10-13-2012, 04:17 PM
Replies: 4
Views: 267
Posted By jpcoote
Too much headspace??

The attached picture is a 5gal carboy of traditional mead. I've racked twice in the last couple months, and lost a bit of product. Is this too much headspace? Should I be worried about oxidation? ...
Forum: Mead Forum 09-15-2012, 11:01 PM
Replies: 21
Views: 1,117
Posted By jpcoote
Ok well my mead is perfectly clear in a glass. ...

Ok well my mead is perfectly clear in a glass. Should I leave it longer till its clear in the carboy?
Forum: Mead Forum 09-15-2012, 09:21 PM
Replies: 21
Views: 1,117
Posted By jpcoote
Its been done fermenting for at least a month...

Its been done fermenting for at least a month now, maybe a little longer. When I racked it again today I took a gravity read of 1.000. So it's in no danger of starting up again.
Forum: Mead Forum 09-15-2012, 07:54 PM
Replies: 21
Views: 1,117
Posted By jpcoote
Define "Clear"

I've heard from everywhere that you should bottle your mead when it is "clear". What exactly does that mean? It seems to be a bit of a subjective measurement. Should it be clear in a glass? Clear...
Forum: Mead Forum 09-15-2012, 05:03 PM
Replies: 2
Views: 249
Posted By jpcoote
Settling Time for Disturbed Mead

I made a traditional mead about two months ago. After about one month I racked it to a glass carboy. About two weeks ago power outages from Hurricane Isaac prompted me to move the mead from my...
Forum: All Grain & Partial Mash Brewing 08-31-2012, 09:29 PM
Replies: 26
Views: 2,200
Posted By jpcoote
I usually sparge somewhere between 170-180F. The...

I usually sparge somewhere between 170-180F. The high temperature will help dissolve any sugars left more thoroughly than you 150s mash would, and you should have to worry about tannins because...
Forum: Fermentation & Yeast 08-29-2012, 03:26 AM
Replies: 9
Views: 287
Posted By jpcoote
Thanks for the replies, guys. As I turns out im...

Thanks for the replies, guys. As I turns out im trapped at a house other than my own for the night... So far we still have power in the area, so hopefully it stays that way, but if not my beers...
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