Recent content by jaredkent

Yeah that was my biggest hold up as well. I feel if you are just sitting in front of your webcam doing reviews you are going to have a tough time breaking into the scene and getting a ton of viewers. My buddy Nick went to school for and gets paid to take pictures/film for a living. I went to...

I just went public with a brand new project I've been working on. Taking my blog to the next level and bringing it to YouTube. This is just the first of many videos. We have some absolutely crazy stuff to review and we already have quite a few videos recorded that we will be releasing in the...

Here's what I came up with. I would appreciate any feedback, regardless of whether you've tasted the original beer. My only concern is I'd like it to be a bit darker, maybe more like a red ale in color. I was thinking of adding some Caramel 80 in there, as well, but unsure.

Massachusetts has a fairly new brewery located out of Ipswich, MA. Notch Brewing has the mindset that we need more session ales and they should never be lacking in flavor. I recently had their Notch Session Ale and loved the aromas coming from the hops. I want to create a recipe based on this...

+5 White IPA 5495

I use analytics as well. I'm a huge numbers fan. It's nice seeing how many people are actually reading what you have to write and how spread out across the world they are.

How many feet of coil is it?

Man very nice job on the whole project. I love the idea of building the immersion chiller directly into the keggle. Anymore information on that? After seeing it, I think I'll do that as well.

I'm currently reading the "Methods of Mashing" chapter in How To Brew. Palmer suggests starting with a stiff mash (.75 to 1 qt/lb) when using a cooler for your multi-rest mash. Using this, I could get a ~2.25 Gal gum rest, 2.15 Gal Infusion. This brings my total conversion volume to 4.4 Gallons...

This will be my first time using Flaked Anything in an All-Grain batch, so I'm not sure if I'll have a stuck parge or not. If I went with a .9-1qt/lb rest, I'd be looking at roughly 2.75 gallons with an additional 2.3 gallons for mashing. That would give me roughly 5 gallons, which would leave...

I'm going in the same situation. I'm making a White IPA which includes 26% Flaked Oats/Barley. I've only ever done single-step infusions. My recipe is currently 11.5, which includes 1/2 lb. of rice hulls. If I want to do a 110°F Beta-Glucanase rest with 4.25 gallons (which is a little less than...

I haven't had a chance to brew since the beginning of December, so my blog hasn't had too many posts related to my actual homebrew. I've been trying to keep it active with some other topics related to craft beer and what's going on in the industry. I just bought some supplies for a new batch so...

Pictures are my downfall as well. I'm a fan of how my layout deals with pictures and they are ****ty cellphone pictures besides. I tend to just leave them out when not necessary, but let's be honest, pictures always make things more interesting. I'm considering adding beer reviews to my blog...

Posting here for more info. I take it you were at Doherty's East Ave. I was sitting there last night and wondered the exact same thing. Came home and googled the hop and the first thing that comes up is your post. I had both versions of the Oatmeal Stout on cask. I preferred the Crystal hop...

I did a bit of research and found that Cherry Adam from the Wood isn't shipped this far East. I guess I wont be able to try it, or use it as a reference. Here's hoping mine turns out similar. I'll have to find someone living in the NorthWest who will be willing to ship me out a bottle.