Recent content by dunlapjc3

thanks a bunch for all the advice. I'm new to brewing and I love getting all the beer theory I can get my hands on. Lazy Llama's diagram was very informative. I'm going to primary for a month, the bottle condition for 4-5 weeks. I'll be traveling during the holidays, so I won't be...

Just finished putting a Trippel and an Imperial Stout into primary, (busy day!) The idea sounded good at the time, but I've got little in the pipeline and both of these beers being over 1.070 in OG got me to thinking...there's some aging to be needin' in these brews. Right? What am I...

as far as the unfiltered, pasteurized apple juice goes...that's pectic haze from what I've read, due to heating up the apple juice. some pectic enzyme before pitching the yeast will clear it right up!