Recent content by j_in_beer

According to my (calibrated) refractometer, it’s at 35%

I suppose gruit wasn’t the proper name to use. It’s by no means 20 ounces of straight cinnamon, but there is a lot haha

It was mainly an experiment to be honest. I’m having fun with it and glad to see it’s actually fermenting. What I will do with it once it’s been run through my air still, is yet to be seen…or tasted…

I wouldn’t have dared hahahaha

So I’m here to report that as of today, this concoction is still fermenting! Over two months later! I also was able to get an alcohol reading with my refractometer and we’re currently looking at 35%! I’ve decided, since by itself it is not drinkable, I am going to do some filtering and then run...

Thanks lol So I actually brewed this concoction on April 23. Two days go by and no sign of fermentation, my roommate who helped me out with the project did some research and found that, brewing with that much cinnamon (you'll see it as the first ingredient in the spice mix, not sure exactly how...

So before I go into any details, here are the ingredients for said experiment. Curious to hear all of your thoughts on you think it went...

Late to respond but sad news indeed. I knew the man by Mike and would consider him a friend. I lived locally to him and I would often see him at the pub I would hang out at and we would chit chat about brewing and the industry. Super nice and down to earth guy. I drank a Janet's Brown yesterday...

Okay good to know. Thank you for your help! I plan on making this experiment early next week. I will take some pictures to show you how it went!

Well according to Brewfather it would be 10.1% ABV but would it be close to that with fermentation temps at 59° F?

Even with that kind of temp? I've been reading that 820 is pretty finicky.

I guess without giving much away, a Gruit.

I understand that 820 is a lager yeast. I will be using Dried Malt Extract and some other adjusts but no hops. I'm being vague because I want to try this out first without spilling the beans on what I am making :)

1 pound of table sugar and 6 pounds of Dried Malt Extract.

Hello, So I was wondering, what happens if I pitch WLP820 at 59° F with 6 lbs of fermentable sugars in a 3 gallon fermenter? I'm not exactly looking to brew a lager, or an ale but curious on what the outcome might be? If the fermentation will just go dormant, what yeast would you recommend?