Recent content by electronjunkie

I am not sure if I didn't just leave on the yeast long enough, or if the strain of Kent Goldings I was using caused it. I have made so much good beer since then like APA's, Heffe's, Belgians. Using US-05, Bavarian Wheat Yeast, and Belgian Ardenes. I used yank it off primary when gravity...

So the recipe on BDJ has special roast. I used the one from Brewing Classic Styles, which has no Special roast. Unfortunately I thought BDJ would be accurate and I would not have to go find my book and flip it open to post the recipe in my OP. So my 1st post (OP) is wrong about the ESB's I...

Interesting, but there's no special roast in JZ's ESB.

I set my TC to 59*F and my ESB fermented very cleanly. No off-tastes whatsoever. I used Jamil Z's ESB recipe, but I dry-hopped with EKG. Its a great beer. Thanks for the help guys.

No 2ndary, I left the last ESB batch in primary for 5-6 weeks. The Nut Brown (1st English beer) I left in primary for 3 weeks, kegged it, & it tasted like crap. I took the keg back out and left it sitting in 75*F house. It made little to no difference in flavor. Finally after at least 2...

Well I will try lower temps, like set the controller to 60*F. I will also pitch more yeast by doing larger starters.

Summary: I can make any beer from extract, AG, etc and they taste awesome everytime except when an English yeast is used. First let me give you a quick brewing background to help rule out most of the usual suspects: I have brewed about 30 batches of beer. I have done mostly all-grain, though...

I have boiled water on another burner and add that for multistep mashes. You thin the mash out but according to Jamil Zanishef that doesn't matter. The key is to add that boiling water slowly. I have done this for my mashout too to keep things simple. If I overshoot I just add cold water.

If your bag cannot fit your pot inside you will suffer from lower efficiency. A smaller bag will restrict the amount of water that contacts your grain. I am loosely quoting a wise biab sage on the aussie forums. Your sack may be plenty big. and you may have another problem thats hurting...

I use one of the many free recipe calculators though and you don't have to worry with the algebra while brewing but here goes: DME is 1.044 pppg LME is 1.037 pppg Say I need .007 points for a 5 gal batch (I have 1.030 instead of 1.037). Multiply .007 by 5, thats .035, or about a pound of LME...

I have the exact same brewpot. I have a smaller 2gal pot also that I keep near boiling at 190F that holds about a gallon for most of the duration of the boil. I then bring it to boil briefly near the end. The other larger pot I do a full boil on the other burner. I use two 1500W heat...

Both batches I did primary for 1 week and one was in secondary for 2 weeks (OB), the other was in secondary for three weeks(ESB). I made sure the temp never went above 64 before the Krausen dropped, then allowed it to go to 68*F after Krausen in primary. I keg, so thats usually where I...

Van Steenberge Piraat My last Belgian Dubbel I made with Wy1214 fermented @72*F Scaled back the Rochefort 8 recipe to 6.5% and used 1214 Belgian abbeys are the most forgiving beers to brew.

Liquid yeast is not necessarily the answer. I used S-04 and then did another ESB once again with whitbread/1099 and fermented it at 64*F according to the stickon therm on the side of my bucket. Both still had that tartness/twang. Pitched a huge starter, etc. It does subside with time but...

My trub amount seems to be proportional to the amount of beer I am brewing and mainly the grainbill. If you do a small 2.5gal batch of barley wine vs a 5gal Bitter, you are going to wind up with much more trub as a percentage of beer in the barleywine than in the bitter. Also if you don't put...