Recent content by CeJ

I was about halfway finished eating a sandwich but I've seemed to have lost my appetite.

Sounds like a dark brown ale or porter in the making.

I mash overnight most of the time mainly because it works out best with my schedule. I use a 10gal igloo cooler and never noticed a difference in the dryness of my recipes.

I went to a brewfest in Savannah last year and they had a rosemary IPA that was excellent. As soon as I got home I tried dryhopping my IPA with some fresh rosemary and it turned out pretty good. Just be careful because fresh rosemary can go a loooong way. That was the main complaint about my...

Ive had that infection before, usually during the warmer months while Im trying to brew lighter session beers. I actually quit brewing for about 6 months after 1 summer because for some reason it hit 3 batches in a row and I couldnt figure it out. I finally narrowed it down to my washed yeast...

I just got yelled at because apparently there was yeast overspray all over the side of one of the cabinets and wall that I missed trying to clean the mess up.

LOL, yeah I did all that but based on the info I got I thought the inner pack was a little harder to bust than what it was.

I firmly smacked the package to break the nutirent pack inside and the whole thing exploded. I said F-it and pitched what was left over. If it doesnt fire off in a day or so then I guess ill try and repitch with something different. Any other similar stories?

I havnt found a SA beer that I liked. Their best ones just taste ok.

Some of the worst beers ive ever made was with softened water. Id advise against using it at all.

I had a similar problem and it was my water. I know you said you use the same spring water but maybe try a different brand or something just to eliminate that possibility.

5 gal Irish Red 2976.25 +5 = 2981.25

Oh, youll be able to drink them after a month or so, but if you can hold off till about the 3 month mark they magically transform from a good beer to a great beer. Just like OP said, most of the other beers that I make do get better with a little age, its just not as noticeable. I thought it...

My last few browns have had a slightly too strong of a roastyness bite that takes 2-3 months to mellow out. Problem is, they usually dont last that long.

Earlier this month I brewed a cherry stout to have ready for valentines day. It was AHS's recipe that came with a little bottle of cherry flavoring that you add at bottling/kegging. I know about the controversy of cherry flavor vs real cherries causing a fake cough syrupy taste but ive never...