Recent content by jalgayer

All I will try to keep this short while still providing detail. Made a brown ale (moose drool close) on July 1. Fermentation brought it from 1.056 down to 1.018. Was steady for few days. Transferred to secondary on July 21. Let sit until August 21 when I noticed mold - or wild yeast - it...

Hey All Brewing an extract batch with an OG of 1.065 I have 5oz Centenial 1oz Ahtanum and 1oz Whole Leaf Amarillo Was thinking of the following additions.What would you change? 60min 1oz Centennial 20min 1oz Centennial 10min 1oz Ahtanum 5min 1oz Centennial DryHop 1oz Centennial...

Rev - Thanks. I understand that and have seen it in the past. Just not used to it running for a week like that. So then I am ok to bottle you would say?

Hey All Brewed a IIPA that say in primary for 3 weeks and stablized gravity wise. Dry hopped which started the airlock bubbling again (as it usually does). But now 8 days later and the airlock is still bubbling (maybe a bubble every two seconds - so fairly regularly). My instincts tell me...

Good question. Maybe bubble wrap a couple up really good then a "priority mail box" from the post office? Let me get this bottled up, carbbed, then we will set something up.

Updating since my last post on this. February: Sat with no changes March: Pellicle returns. Aroma smells soury (sp?). Flavor is sour but not too much. April: Pellicle drops again. i add 1oz of french medium toast oak chips that were soaking in makers mark for 9 months (second addition of oak...

It was pretty dark so I wasnt concerned with cloudiness. And now I dont really remember. As far as the comment from smallierwider... Mine finished pretty high too and you are not too far from where I was. The squash was mashed so that there were not much in the way of fermentable sugars and thus...

All Thanks for the replies. It is a Flanders Red that I am shooting for but I am not super concerned with the BJCP as its unlikely I will enter it. I like the idea of carbing to the higher end of the style since its easy to aggressively pour if I want a little carb taken out. Its really quite...

Hey All, I have a sour flanders that is ~1 year old now. So I will probably bebottling in the next few months. I wanted to see if anyone had any advice on how to proceed as I get closer to bottling. Any advice would be great. A few things that I am wondering about though are... [1]...

Thanks guys. I had a feeling carbbing would help.

Hey All, Original post and recipe below this post... Today it is pretty sour and tart and wild (in a good way) -- But it tastes a little thin. Like its watered down. Will this change when carbonated? Is there a way to "thicken it up" a bit? Thanks! J MASH THE FOLLOWING AT 155F for...

Thanks, Its is really excellent. I am suprised that more people dont know how to adjust the middle addition hops in a recipe. There are several threads but they focus on the bittering hops mostly. Or the 0 min addition. Thanks anyway, guys J

I guess that makes sense and is along the lines of what I was thinking. The 45 and 30 min additions are just 1 ounce each and not sure I want to alter them a whole lot. Just not sure here.

But what about the 30 and 45 minute addition? They affect the ibus. Do I change just the bittering 90 hops enough and leave all others alone? Our should I change the 90 45 15 all a little until I get to the correct ibu

Hey All I am making a beer that calls for a 2.5 gallon boil size. It is the Pliny from Austin home brew which calls for a 90 min boild with 2.5 gallons. But I have since upgraded to a 7 gallon pot so I am able to larger boil sizes (5-6 gallons) I have beersmith and I think what I need to...