Recent content by jcfontario

With the sorbate and k-meta addition, did you get any carbonation or just sweetness?

I have just returned from a trip to Cape Cod and am hoping that someone can point me in the right direction to try to replicate the Rise APA from Whaler Brewery in Rhode Island. The website says that it is 5.5 % ABV and 20 IBU (very low for an APA) and that it is dry hopped. Does anyone have...

That "breakfast trippel" sounds really interesting. Would you be able to post a recipe? Thanks.

I would be really interested to hear how your U Fleku travel pivo turns out. What recipe are you using?

I have been thinking about making some HB limoncello myself this autumn. I am curious how much lemon zest did you use and how long do you let it steep before dilution?

The only beer that I have dry hopped when cold is an Italian Pilsner that I made recently (Yes, I know that traditional Pilsners are not dry hopped, but the Italian version is!). I dry hopped it with Saphir hops for 5 weeks when lagering at 38 F. It produced a nice brew with a mild hop flavor.

I do many of the items already suggested here - base grain in 25 kg sacks, frequently used hops by the pound, save and repitch expensive yeasts such as Kveik Voss and 34/70. By doing this, I can make a 14 L batch of Pale Ale with Citra hops and Kveik Voss (working with Gen 5 right now) for about...

I am also thinking about brewing an Italian Pilsner for the first time this weekend. For hops, I was thinking about Warrior for bittering (60 minute boil), Spalt for flavour (10 min boil) and Saphir for dry hopping (some during fermentation and some during lagering). How much hops should I use...

I need some guidance from the experts on this site. I am making a Kolsch style beer right now. After completing fermentation I had it in the fridge at 39 F for 3 weeks to lager, but SWMBO needed the fridge, so I had to move the beer out of the fridge and into the coolest room that I could find...

If you order food, they also put the cost of your meal on the coaster. So, after a business trip, I saved the coaster and stapled it to my expense report as the receipt. It was accepted by the accounting folks!

I will defer to Eliastheodosis' excellent review of the different breweries, but will add that I have been to Koln several times, usually in May, and have often gone to Fruh (close to my hotel) and Peters (for the ambiance). Sitting outside in the late spring sipping a Kolsch for me, is part of...

I have done Pale Ales with Kveik Voss with Citra and the citrus flavor from the Voss goes very nicely with the hops. I just cool the wort down to 90 to 95 F and then pitch the yeast. The Kveik is so damn quick that it usually finishes fermenting in a day or two after pitching, so it really...

I used an almost identical recipe (including mash temperature) this week, except that I used Hallertau Mittelfruh at 60 and 15 minutes to get low 20's IBU. I used Lallemand Kolsch yeast which seems to like fermentation around 66-67 F, so I am hoping that this won't be too warm for Kolsch. I will...

Does kombucha ever go good?:barf: Only had it once, and it didn't appeal to me.

I will go off-board and choose other, specifically Hush Puppies. If I was limited to only the other two choices if would be onion rings every time, especially the ones without a heavy batter.