Recent content by jackbflyin

Cadillac Jack Brewing. Started it many years ago when Cadillac Jack was my Navy pilot callsign. At that time I mountain biked more and after a mountain biking trip in Moab I adopted my bike-oPelli graphic (Kokopelli like, right).

I did the below tincture recipe and then dosed my 5 gallon batch in the keg through the CO2 in post. I figured how many drops in 50 ml for flavor I wanted and then multiplied for 5 gallon. Easy and worked well. I can’t remember how much tincture I used. Actual website address at the bottom...

Here a video with pressure fermentation information.

What’s your take…stick with the .75-1 mil unless you have tanks of yeast?

Another of interest as it’s talks about a 15-30 minute 122 degree rest to improve clarity. https://learn.kegerator.com/belgian-strong-golden-ale/

There are additional articles which I now cannot locate. However the book, brew like a monk- by Hieronymus, discusses yeast and pitch rates so I’ll post a couple pages along with this link below. https://byo.com/article/yeast-strains-for-belgian-strong-ales/

Like I mentioned- nice flavor at 9.6%. If it were clear I’d say it’s what I’m shooting for.

I use BruN Water for my RO additions calculation and enter those additions into Brewfather. RO water because well and softener water not good and so recipe/RO often requires additional calcium. I try to get the content down to the nats-ass which could be an overkill, especially since it may...

I think I too will try the WLP550 next.

I did a 3.3L starter for 1.28 because Brewfather recommends it for 1.00-1.060 Ale and I read pitch recommendations for that style which were from underpitching to stress the yeast a bit up to a solid pitch rate….Isn’t that underpitching a bit? Both of my fermentations took approximately 25...

I use chalk when I need to for the desired water profile but I try to get calcium other ways first. When I use it I mix chalk with water in a 2 liter bottle and then carbonate roughly 25 psi. Carbonic acid is made and magic happens. It mixes. Technique no good? I’m not a chemist but the...

It’s been at 35f for two months. Nice flavor and aroma without noticeable astringency. I put a shot of gelatin into the keg today so I’ll see in a couple days how that helps. I’m going to read up on Polyclar and consider how to reduce polyphenals next time. Thanks again for the ideas.

I think I got a reasonable hot break and most of it was left in the kettle. Seemed normal for my sessions which produce good clarity (usually). The styrian Golding is 3.2 % so maybe the polyphenols has something to do with it. This recipe has produced similar cloudiness twice so must be...

Second batch of Belgian golden strong style and again it’s not clearing after two months at 35 degrees. Great flavor and aroma. White labs 570 yeast. Used appropriate dose of biofine. Any suggestions for improving clarity? Change yeast is what Im thinking because my other style beers come...

Second batch of Belgian golden strong style and again it’s not clearing after two months at 35 degrees. Great flavor and aroma. White labs 570 yeast. Used appropriate dose of biofine. Any suggestions for improving clarity? Change yeast is what Im thinking because my other style beers come...