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Forum: Fermentation & Yeast 11-04-2012, 10:50 PM
Replies: 3
Views: 288
Posted By jfr1111
It'll take longer for the bread to rise, in my...

It'll take longer for the bread to rise, in my experience, but it'll work.
Forum: Fermentation & Yeast 11-03-2012, 01:22 PM
Replies: 146
Views: 12,040
Posted By jfr1111
I personally like S-04, but I enjoy the tartness...

I personally like S-04, but I enjoy the tartness and breadyness it throws off and I ferment it low. It's not for everybody though. Some breweries really crank out the temperature (72F+) to get the...
Forum: General Chit Chat 10-27-2012, 12:14 PM
Replies: 37
Views: 1,513
Posted By jfr1111
The only trick or treaters we get are my...

The only trick or treaters we get are my girlfriend's bratty little cousin. They didn't even bother to dress up last year and came to collect their candy on the 30th.

I would like to have genuine...
Forum: General Chit Chat 10-20-2012, 09:00 PM
Replies: 23
Views: 1,062
Posted By jfr1111
Primus sucks.

Primus sucks.
Forum: Fermentation & Yeast 10-20-2012, 08:57 PM
Replies: 10
Views: 827
Posted By jfr1111
I've had a few aged unibroue beers over the years...

I've had a few aged unibroue beers over the years and the Trois-Pistole is the one that aged the most gracefully for me. It is really dependent on where you buy your bottles and how you age them...
Forum: Meat Smoking, Curing and Sausage Making 10-18-2012, 07:35 PM
Replies: 87
Views: 4,773
Posted By jfr1111
Man, we don't have the same definition of cabin...

Man, we don't have the same definition of cabin :D

It's 7 hours away, but I might just take the offer... Get up at 5 am, I'm there at noon if there isn't too much hassle at the border. Tempting. ...
Forum: Recipes/Ingredients 10-18-2012, 06:25 PM
Replies: 6
Views: 401
Posted By jfr1111
Lower attenuating yeast strain and lower...

Lower attenuating yeast strain and lower carbonation also increase the perception of sweetness.
Forum: Recipes/Ingredients 10-18-2012, 06:22 PM
Replies: 15
Views: 720
Posted By jfr1111
There was a brewery in Quebec that used maple sap...

There was a brewery in Quebec that used maple sap instead of water in one of their beer. It had no noticeable effect (and was probably just a gimmick). Maple sap plus low grade maple syrup might be...
Forum: Beginners Beer Brewing Forum 10-17-2012, 11:51 PM
Replies: 69
Views: 3,868
Posted By jfr1111
Most of my beers are ready within 7-10 days. A...

Most of my beers are ready within 7-10 days. A factor to consider is yeast strains. Some yeast strains do not work well at all under pressure and will take their sweet time to even eat the little bit...
Forum: General Beer Discussion 10-15-2012, 12:09 AM
Replies: 70
Views: 2,514
Posted By jfr1111
Gorgeous beer.

Gorgeous beer.
Forum: Beginners Beer Brewing Forum 10-15-2012, 12:01 AM
Replies: 9
Views: 565
Posted By jfr1111
This. I like S-04, but it isn't nearly as clean...

This. I like S-04, but it isn't nearly as clean and neutral as US-05, especially if the temperatures get "up there". I know a lot of people say they are interchangeable, but to me, they aren't even...
Forum: Beginners Beer Brewing Forum 10-14-2012, 11:56 PM
Replies: 33
Views: 1,510
Posted By jfr1111
I use well water. Nothing in it, altough it is...

I use well water. Nothing in it, altough it is very hard. Serves me well since I tend to brew English beers. I wouldn't attempt a pilsner or a wheat with it. For those styles, I cut it with RO.
...
Forum: Recipes/Ingredients 10-14-2012, 11:49 PM
Replies: 6
Views: 2,312
Posted By jfr1111
You know that this thread is 7 years old right :D

You know that this thread is 7 years old right :D
Forum: Recipes/Ingredients 10-14-2012, 11:42 PM
Replies: 38
Views: 1,319
Posted By jfr1111
My overall go to yeast is S-04, but if I had a...

My overall go to yeast is S-04, but if I had a LHBS that always stocked fresh wet strains (and more money), my go to yeast would probably be something like wy1469. Appropriate for pretty much every...
Forum: Home Brewing Photo Forum 10-14-2012, 11:37 PM
Replies: 992
Views: 149,084
Posted By jfr1111
That looks tasty :mug:

That looks tasty :mug:
Forum: Fermentation & Yeast 10-14-2012, 07:41 PM
Replies: 2
Views: 215
Posted By jfr1111
I'd wager that secondary aging is much more...

I'd wager that secondary aging is much more uniform, but since I'm in this for the long haul (I want to do vertical tastings for at least 3 to 5 years after bottling), this isn't of much concern to...
Forum: General Techniques 10-14-2012, 03:45 PM
Replies: 18
Views: 2,213
Posted By jfr1111
This, imho, confirms that you have something...

This, imho, confirms that you have something "wild" going on post-boil. Wild yeasts tend to be much more phenolic than domestic brewing yeast, throwing out medicinal flavours (band-aid, burnt rubber,...
Forum: Fermentation & Yeast 10-14-2012, 02:57 PM
Replies: 15
Views: 706
Posted By jfr1111
Boiling starter wort takes 10-15 minutes tops....

Boiling starter wort takes 10-15 minutes tops. Cooling it in the sink takes about the same time, maximum. Is saving 30 minutes (if that) really worth the risk of taking nasty hot water straight from...
Forum: Fermentation & Yeast 10-14-2012, 02:45 PM
Replies: 2
Views: 215
Posted By jfr1111
Cold crashing high gravity beer ?

I have an old ale that has reached FG and it is around 10% ABV. I fermented it with S-04. I want to bottle condition and age it. For my everyday beers, which are low gravity bitters and milds, I...
Forum: General Beer Discussion 10-14-2012, 02:32 PM
Replies: 3
Views: 225
Posted By jfr1111
Keg/bottle and drink as soon as possible. Fruit...

Keg/bottle and drink as soon as possible. Fruit flies are literally dripping with acetobacter, which turns alcohol into vinegar: it's a defense mechanism. There's no sense in adding to the beer. The...
Forum: Home Brewing Photo Forum 10-14-2012, 01:54 PM
Replies: 992
Views: 149,084
Posted By jfr1111
Thanks !

Thanks !
Forum: General Beer Discussion 10-14-2012, 01:37 PM
Replies: 22
Views: 1,320
Posted By jfr1111
Exactly. It's not the size of the prize or even...

Exactly. It's not the size of the prize or even the mising ribbon that's ridiculous, it's the apathy: "we'll bring it up at the meeting". Why would the organizer need to bring up something so trivial...
Forum: Fermentation & Yeast 10-13-2012, 06:11 PM
Replies: 11
Views: 411
Posted By jfr1111
A sour mash, where a mash is left to stand for a...

A sour mash, where a mash is left to stand for a day or more to sour, usually uses a mash out step in order to lock in the fermentability of the wort: lacto is still very much present after a mash...
Forum: Fermentation & Yeast 10-13-2012, 05:54 PM
Replies: 11
Views: 411
Posted By jfr1111
Yeah, don't recirculate fresh cool wort in spent...

Yeah, don't recirculate fresh cool wort in spent grains as was said. I hope you like sour beers.
Forum: Home Brewing Photo Forum 10-13-2012, 05:29 PM
Replies: 992
Views: 149,084
Posted By jfr1111
Two pictures of pints for today, first a classic...

Two pictures of pints for today, first a classic pint of best bitter: Maris Otter, chocolate malt for colour, bittered, finished and dry hopped with fresh EKG. Fermented with S-04. It's mildly...
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