Recent content by Dr-Jonz

Thanks for the response, I'll go ahead and pitch it!

Yes exactly

I was making a yeast starter last night with a vial of wlp2. When I shook it up to pour in to my flask it slightly resembled scrambled eggs, coagulated and chunky looking. I didn't really think anything of it, but this morning it didn't dissolve and still looked chunky. I guess my question is...

I brewed this up last week and better than usual efficiency and had an og of 1.098 and is down to 1.025. This is my first time brewing a big stout and boy its a great recipe! It tastes amazing already, its going to be hard not to touch this for 6 months!

I followed the original recipe to the T. Had a little bit better efficency so its just over 6%. This is a great recipe! one of the easiest drinking browns I've ever had.

Popped my first bottle....yummmm!

This just taste amazing! About to dry hop it tonight. cant wait to keg and enjoy!

Cool, Thanks for the quick input. I think I'll try out the no chill method for tomorrows brew day. And work on getting a pump to do the frozen milk jug method next. My next question is with the no chill do i need to adjust my late hop addition because of not being chill quickly? I was thinking i...

As most know the drought in California is pretty bad, and i was wondering if there are any alternatives to chilling wort quickly with minimal water usage? I was thinking of using Ice wands that you use to quickly cool soups in the restaurant industry but but seems like it would be a big risk of...

Was your sparge water at 168? or was it closer to 190 to bring the grain bead up to 168? sparging with to low of a temp can decrease efficency also

So I will be brewing this up on Monday and wanted some input about how I was going to go about it. (1) roast pumpkin puree until nice and browned on top. (2) Mix puree in to the strike water really well instead of mixing it in the mash tun. (3)Pour this strike mixture in to my tun once...