JacktheKnife
Well-Known Member
Howdy Ya'll,
I have been reading and enjoying the posts here for a while.
Just thought I would say howdy, {...howdy.}
I am: JacktheKnife,
now my name is Jack, and I make knives, but...
I don't sit around and listen to Bobby Darin.
I was in the third grade when that old song was around.
I don't have anything aginst Darin, but I didn't like the song then.
However, 50 years later... it is still recognisable to people.
And I'll bet he still 'keeps it out of sight', I know I do.
Its like 'Jackhammer, lumberjack, JacktheKnife...
Its catchy...
Anyway, about ALE:
Yup, I make ale and have for 12 years.
The Pappazian book is still what I read, and reread.
Ya'll were talking about primary and secondary ferminters...
My 'set-up' is three primarys {7.5 galloners}
and three secondarys {5 galloners}
Since my: Nine pound Hammer' is in the primary a week.
And the secondary two weeks, and is still coming out a bit sweet, and a bit thick... I asked old Gary at the homebrew supply about it, and he said he knows I am shaking the 'stuff' 5-6 minutes, so the reason is: the 9 pounds of extract is a lot of stuff for the yeast to use up at the later stages of fermintation... and that I need a better yeast. A liquid yeast, the same price as the dry yeast, but better.
Why did he not sell me the better yeast 12 years ago?
Hmmmmm...
It must be new..
I am perfecting my recipe for 'Hammer', and the better, new, yeast will forego having to leave the wort in the secondary three... weeks as another brewer I met at the store does,{3 weeks in the secondary? }
Thats a long time.
I still need a few more secondary ferminters
My Nine Pound Hammer consists of extract.
I use bottles, {wish I had room for an old fridge for lager,}
3lbs dark syrup
6 pounds pale syrup
Hopped up to 10 H.B.U.
and left in the bottels for... ohhh..
2-3 weeks
2-3 months is profoundly better
Good Brewing...
Knife
I have been reading and enjoying the posts here for a while.
Just thought I would say howdy, {...howdy.}
I am: JacktheKnife,
now my name is Jack, and I make knives, but...
I don't sit around and listen to Bobby Darin.
I was in the third grade when that old song was around.
I don't have anything aginst Darin, but I didn't like the song then.
However, 50 years later... it is still recognisable to people.
And I'll bet he still 'keeps it out of sight', I know I do.
Its like 'Jackhammer, lumberjack, JacktheKnife...
Its catchy...
Anyway, about ALE:
Yup, I make ale and have for 12 years.
The Pappazian book is still what I read, and reread.
Ya'll were talking about primary and secondary ferminters...
My 'set-up' is three primarys {7.5 galloners}
and three secondarys {5 galloners}
Since my: Nine pound Hammer' is in the primary a week.
And the secondary two weeks, and is still coming out a bit sweet, and a bit thick... I asked old Gary at the homebrew supply about it, and he said he knows I am shaking the 'stuff' 5-6 minutes, so the reason is: the 9 pounds of extract is a lot of stuff for the yeast to use up at the later stages of fermintation... and that I need a better yeast. A liquid yeast, the same price as the dry yeast, but better.
Why did he not sell me the better yeast 12 years ago?
Hmmmmm...
It must be new..
I am perfecting my recipe for 'Hammer', and the better, new, yeast will forego having to leave the wort in the secondary three... weeks as another brewer I met at the store does,{3 weeks in the secondary? }
Thats a long time.
I still need a few more secondary ferminters
My Nine Pound Hammer consists of extract.
I use bottles, {wish I had room for an old fridge for lager,}
3lbs dark syrup
6 pounds pale syrup
Hopped up to 10 H.B.U.
and left in the bottels for... ohhh..
2-3 weeks
2-3 months is profoundly better
Good Brewing...
Knife