Recent content by JerD

I've use it on my hefeweizens and my dunkelweizens. Haven't had a problem yet and both are fan favorites. I almost need to keep a hefe on tap at all times, which is a shame because hefes aren't my favorite.

I have the same problem sometimes with safale and wyeast 1007. After enough pulls it goes away. Often the odor is just in the first pull of a session. Maybe it just takes awhile for all the yeast to finally settle out and compact. When it's warm out, it's not much of a problem since I always...

I wanted to make sure I got some good caramely goodness and the chocolate gave me just the color to put me right in the range of the RA nomograph. I'm thinking of removing the amarillo steep at the end though.

Had some odds and ends in the grain buckets so I figured this would be a good way to kill a few hours tomorrow. Amount Item Type % or IBU 9.50 lb Pilsner (2 Row) Ger (1.8 SRM) Grain 83.48 % 1.25 lb Caramel/Crystal Malt -15L (15.0 SRM) Grain 10.98 % 0.50 lb Caramel/Crystal Malt -120L...

For some reason I forgot to filter my tap water for my first batch the other day. The filter is strictly for chlorine. I brewed a LHB Milk Stout clone, and I did dilute the water w/30% distilled. Am I screwed, or does chlorine sometimes spare a guy?

Depending on where you are staying, you can hop on the Metra electric line and take that directly (literally) to Flossmoor Station Brewery and Restaurant. Although the restaurant is nice, it is first and foremost a brewery with some excellent brews

I just got what I thought was a really good deal on a chest freezer. I plugged it in, turned the dial to 4(like the instructions said), placed a thermometer inside, and waited. The temp inside does not seem to get below 56 degrees. Am I missing something, am I screwed, or should I just hook up...

I never undertood the % for boil off. Near as I can tell, surface area at a given temp is most important factor. The same pot should(more or less due to heating time) should lose the same amount per hour regardless of starting volume, assuming the boils are the same. I use Beersmith and just...

Maybe Altbier recipes?

Sounds like a fine idea. Once again, common sense jumps to the foreground and provides an elegant and simple plan. Danke (given enough time and hand wrenching, I might have come to this conclusion as well:)

Looks great. I don't have any flaked rye, only malted. I'll have to tweak it a bit, but look forward to trying it.

Here's a few recipes I'm using the Munich in. There will be more of course and as soon as I get a new brew pot, I'll be adjusting for 10 gallon batches. Dunkel Amount Item Type % or IBU 0.50 lb Rice Hulls (0.0 SRM) Adjunct 4.35 % 4.75 lb White Wheat Malt (2.4 SRM) Grain 41.30 % 4.00...

I need to get some Munich and I live close enough to mid country to do a pick up order. Basically, for a few bucks more I get 50lbs. I'm just wondering if I should get the Munich I 6-8 or the Munich II 9-12. Some of my recipes only call for a pound or two of munich. Now that I have the freezer...

I'm curious as to how most of you get the yeast pitched when splitting a ten gallon batch between two vessels. Do you make two different starters? Make one big starter and just shoot for half into each vessel? Any other method? (this is assuming the same yeast for each vessel)