Search results

A year ago I made a tripel using Wyeast 3787 Trappist High Gravity yeast and Jamil's recipe. I fermented it starting at 72f ambient and going up to about 78f ambient. The end product was very spicy and phenolic. I really liked it, but it was very spicy. A week ago I made the same recipe...

I'm proud of myself for brewing 3 weekends in a row. I've got 100L of beer and 10L of cider fermenting right now. 30L Hefeweizen 30L Tripel 30L Orval 10L Sour-worted Berliner Weisse

I was brewing an Orval style beer yesterday and my PH strips were reading something like 4.8 during the mash. I built my water from RO. Here's the recipe: Ca+2 Mg+ Na+ Cl- SO4-2 HCO Actual 80 9 16 74.0 80.5 100 My grain bill is...

I did my first sour-worted Berliner Weiss a couple weeks ago. I soured for 3 days then boiled for 15 minutes and added some hops. I fermented for a week down to 1.004. After a week in the bottle it was obvious that I didn't kill all the bacteria with my boil. I had to dump the batch before...

All of my stouts and porters that I have made have been brown. Not anything close to black. I used Jamil's recipes for sweet stout and his robust porter but they have been waaay lighter than they are supposed to be. At first I thought it was a PH issue because my mash PH was really low on...

I decided to try an ale yeast and a lager yeast on the same batch so that I could better understand the different tastes contributed by the different yeasts and fermentation schedules. So I started with (basically) Edwort's Oktoberfest Ale recipe: Volume 30L OG 1.062 IBU 25 3.2kg...

I brewed an oatmeal stout that has been fermenting for 3 weeks. It's down to 1.012 I tasted it at 1 week and at 3 weeks. Both times it tasted quite bitter. About the same level of bitterness. I'm a little worried about having a lacto infection - maybe that's causing the sour/bitter taste. I...

Living (relatively) near Germany has a lot of advantages, one of which is that I get German hops much cheaper than other kinds. The disadvantage is that if I'm trying to brew something that uses other kind of hops I spend much more on those batches. So if I was trying to replace East Kent...

I'm planning on trying out a sour mash for a quick flanders red. Would it work for me to mash and lauter as normal, boil, chill to about 110f, toss in a handful of grain, let it sit for a couple days with the surface covered in cling film, then when it's sour enough, boil for a bit, chill, and...

I know I'm posting this right next to the guy asking for help drying out his tripel. So I used Jamil's Tripel recipe and mashed at 149. 6.5kg Pilsner 150g Aromatic I added 1kg of sugar after a couple days of fermentation. Feremented with wy3787 trappist high grav. OG was 1.076 (with...

This weekend I'm making 5 gallons of Jamil's Tripel: 14lbs pilsner 0.5lbs aromatic 2.5 lbs simple sugar wyeast 3787 high grav trappist I'll be adding the simple sugar in the second half of the fermentation. When I'm calculating my starter size, can I just calculate the starter for...

I've heard the venerable Jamil mention in two separate broadcasts that you can mash rice to make a starter wort as rice produces maltose when mashed. I'm interested in trying it out as I don't have quite enough barley to make the size batch of starter wort I'd like. From the little I've...