Recent content by jdauria

What was your mash temp? I feel like I just listened to a Brulosophy podcast where they were talking about aattenuation with "short and shoddy" mash. Something about not enough time at beta and alpha rests, where the higher alpha mash temps (say 158F) will create a less fermentabale wort...

2286 + 3 gallons Vienna Lager = 2289

Ha! I really don't think so as pumpkin was in the boil and would have killed off anything and I have brewed plenty of pumpkin beers since then without having the same issue. Beside garden hoses not being the best to use, it was also only my 2nd all grain at the time, so I am sure I screwed up...

Consider a swamp cooler if you really want to make a lager and use lager yeast, versus using a warm tolerate lager yeast like 34/70. Basically it's a cooler that you can fit the bucket in, you fill it with cold water so it's have way up the bucket. Then you freeze bottles of water and put two...

If you bottle carb and store them at temps in 40's-50's it will take much longer to carbonate. Room temp for a few weeks is the way to go.

Did the same thing myself when I first got my own mill...didn't hold the mill with one hand while using a drill to mill the grain and wound up with grain all over the kitchen floor. Wound up sweeping it all and putting it back in the mill. Figured any dirt, dog hair, etc...would filter out in...

Nothing on deck this weekend besides kegging and quick carbing my Cream ale and bottling some stuff for comps.

I can see increasing European malts due to tariffs, but don't get increasing US malts too, Seems crazy. I usually order mostly from BrewHardware in NJ. Ordered grain yesterday and got it here in MA today. No flat shipping rate though. Before I started buying from them, almost exclusively...

If you want to stay away from fining agents like whirlfloc or Irish moss, due to them being made partially from seaweed. which could potentional have been in contact with shellfish or fish, consider using BrewTan B. It's a tannic acid made from plants, it's sold to commerical breweries for...

I hear you brewing wise, if it wasn't for the Master Homebrewer Program (MHP) , I would most likely only be brewing six styles over and over again...German Pils, Helles, Schwarzbier, Czech Dark and Vienna Lager...with maybe an occasion Kolsch or Alt and I can see just doing that over and over...

2230 + 3 gallons Czech hoppy lager = 2233

That's weird...I still get the print version and got the Summer issue in like June, just got the Fall issue in mail this week,

You're welcome!

You're either welcome or I am sorry! ;) I am in Mass and we get up to Portland ME once or twice a year, I was so pissed last time because I wanted to stop in at Sacred Profane on the ride home, but after hitting dozens of the many great breweries in Portland the day before, I was too under...

I had the issue at work, so scanned it for you. First page may be tough to read as it was a dark colored page.