Recent content by JerzBrew

I'm moving to California, so I've got a 100 foot copper immersion chiller in great condition for sale. Lightly used. $70. Would be happy to e-mail multiple close-up photos to anyone interested. New York area exchange. Thanks!

I am in the same exact situation and was going to post this question too. I've never had a fermentation bubble for this long and was worried a bug got in there or something. But it's just the yeast! Awesome. :rockin:

I know exactly what you mean here. I did a Marris Otter/Cascade smash that ended up tasting Cascade and nothing else. Was pretty good, but a little malt backbone would have done wonders for the beer. So I just did a Vienna/Hallertau SMaSH mashed at 154 and only 15 or 20 IBUs with Wyeast...

I love the idea of SMaSH brews. I just did one with 10 pounds of MO mashed in the low 150s for an hour, and 3 oz of Cascade. It fermented down to 1.008 after just two weeks. Needless to say this is a very dry, hoppy beer. It's delicious now, but I'm thinking it'll be AWESOME in a few more...

I thought this article was awesome. I didn't know he rowed the first shipment of DFH to Jersey himself. Hilarious. And I don't think DFH beers are more expensive than other craft offerings. And yea they've got some duds (I didn't like Jiahu at all, but that's just me). But they've also...

Very curious as to how this turns out, great idea.

Right, so brewed this up. I went ahead and subbed 1 pound of Victory for 1 pound of Pale. My gravity was higher, 1.06. I ended up with 5 gallons, not 5.5. It took a long time to get the 7 gallons up to a boil, so I'm guessing that this extra time is what caused a bit more evaporation and...

I had a question about your mash and boil volumes, but you answered it elsewhere in this thread. Brewing up this weekend, thanks for posting!

You're right, it was the poor mash and excessive sugar that caused this "thin" flavor in my attempt on your recipe. For the record I hit the gravity numbers of my last brew spot on. Definitely at the steep part of the learning curve now, haha. Out of curiosity, what's your fall brew?

I brewed this up about a month ago, and it was also the first time I hit my numbers dead on. A quick note: There was a whitish film that formed on the surface of the wort during fermentation. Initially I thought the worst: infection, wasted batch. But after searching around the forum I read...

Opened the first bottle yesterday. Despite my botched mash it tastes great, maybe a little thin. I think the spices come through really well. And I also notice strong lacing. I don't know why but I really like seeing that. Thanks again!

FWIW my grandmother once made a savory pumpkin soup, didn't tell us what it was, and asked us to guess as we were chowing down. We couldn't figure it out. The soup was salty and bland. Didn't taste anything at all what I thought pumpkins tasted like. So yea, I haven't brewed a pumpkin...

New brewer. Work for a nonprof in Manhattan. Pretty addicted. Going at a steady clip of a batch every 3/4 weeks, yeast permitting. First was extract. I've been AG ever since because, IMHO, if you're going to spend 2-4 hrs brewing an extract brew, why not spend 4-6 going AG? Won't be...

Is it bad netiquette to post on such an old thread? I'm going to hope not, because this recipe is exactly what I was looking for for a fall beer. I love hefs during the summer, so a big wheat beer to me seems like a great way to say adios to the warm weather and usher in the shorter days...

I just checked the gravity of this recipe, it was down to 1.002. This was after a week in the cool basement and another in the 80 degree-ish attic. It started around 1.07. So if my math's right the ABV is in the mid 8s. So yea, Wyeast 3711 is a beast of a yeast! I went ahead and...