Recent content by CaliforniaJones

A Schwartzbier doing diacetyl rest.

I never did get the yeast to drop after chilling for 2 weeks.. Finally pitched starter beer into fermenters after warming both to 62. Beer is going to be fine as far as I can tell by how the wort tastes. Kegged: SMASHed CAJones (SMASH IPA) CAJones Negro (Black Session IPA) Fermentors...

So I brewed a Belgian pale last weekend, and at the last minute I decided that I want to decant the starter yeast before adding to fermenter (5000ml second stage starter) in order to preserve OG, flavor, etc... My wort is in two well sanitized airlocked stainless brew buckets which are currently...

Beer Judges don't spit. He was probably drunk. :drunk:

I like that look. Did you use stencils?

So would you go with the included markings or my idea?

Im curious, How are sight glasses that arent specifically maunufactured for your kettle calibrated? :confused: I was thinking of buying a sight glass, assuming generic ones arent marked, and etching the kettle next to the glass on the outside...

Agreed. If you are just trying for coffee flavor. The goal is to replace the bittering of hops with coffee. The two major things to make coffee more bitter are finer grind (try the same coffee as French Press vs Esspresso grind and you will see what I mean), and too hot of water (hence the...

Here's what I did... I made an esspesso gruit by making 10 gal of coffee boiling 2lbs of esspesso roast ground super fine. (The finer the grind, the more bitter the coffee). I used the coffee in place of water in my brewing process. This made the coffee bitter enough to replace hops.

I'm in.

+1 also but no bleach or detergent. Just inside out on wash and air dry.

OxiFree directions says 1 scoop per gallon... Always thought it was a bit much. ____________________________ CornyKeg1: St. Arnold Weedwacker :ban: CornyKeg2: OxiFree CornyKeg3: [Empty] 1/2 Corny: [Empty] Fermenter1 (Carboy): Belgian Lavendar Wit @1.015 Fermenter2 (Carboy): Empty