Recent content by jcubit

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Because my Franconia ancestors did it with a pot, some buckets and a barrel....so can I.

My corny has a relief valve in the center of the cover. I fill and add co2 then pull the valve three times. Wait about a minute pull three more times. Let it sit for three days in the kegerator at 38 degrees. Plug in the beer line pull the tap three times quickly and pour away.

Yes it contains some fermentable sugar as a syrup but then again not all sugars are fermentable. Here is a great article from BYO on sugars. Down towards the middle of the article is Maple Syrup. https://byo.com/article/sweetness-brewing-sugars-how-to-use-them/

When I use maple syrup and jump to the secondary when the gravity is at about halfway, for me that has been about two weeks with the porter. Now for me I have a conical so primary and secondary are in the same unit and the only way to really define it is when I remove the collection ball it is...

I do a maple porter. If you want the maple hint add it to the secondary. I found when added to primary it really only increased the final ABV and only faintly had maple taste.

It turned out ok as an IPA. Problem we had was carbonation. It was all low then after we had a freeze the beer was suddenly carbonated. In my new recipe I will be adjusting it to cold store/crash as if was a lager. Wonder if that would change it to a lager ipa. I suspect commercially it...

Sounds like you are close. Let it ride another week or two. I did a Black maple IPA the used 7 gallons of fresh maple sap. Took 6 months to hit 1.010 Fg.

I use the bung and airlock but put a 3/8 id over the vent of the airlock, no cap obviously, then run to a quart mason jar of sanitizer

Ball valve corny's to replace my sankes in my kegorator.

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I have been partial to habaneros. They work well with a sweet or fruit beer. Blueberries, mangos or even maple syrup which I do in a Maple Habenero Porter.

I always check what it says on the yeast package. Most of them have said rehydrate but a few lagers I have done said to pitch direct to wort. I really dont think it all matters much since I rehydrate in lme mix and that has done exceptionally well. Same process for reclaimed yeast.