Recent content by jgress

What I always find with S-33 is that fermentation starts very fast, appears to get stuck early on, but then starts up again after about 10 days and finishes to expected FG. I usually like to bottle after two weeks, but I always end up needing to give s-33 beers another week at least because of...

Bear in mind the BBS recipe requires coarse sea salt. If you're using fine table salt then that's something else, at least if you're using volume measurements like a cup. If you're weighing it out by the ounce then it doesn't matter.

Yeah, it's way, way saltier than any Gose on the market, even the ones where they warn you about the salt. I really have no idea where they're coming from recommending 3 whole tablespoons of salt for one gallon, or a cup for five. I've made it twice, and the second time tried to up the sourness...

Can you overpitch yeast? Like I've heard of the risk of underpitching, or of killing of too many yeast cells by e.g. pitching dry yeast without rehydrating first. But are there risks with pitching too much? I'm making a gallon batch of Kolsch, and I got a vial of White Labs Kolsch liquid yeast...

I usually brew all-grain 1-gallon batches and I frequently have to top up the wort with extra water to get to the gallon mark, but only about an inch at most. However, I finished mashing grain for a dry stout and there was like less than a cup of liquid at mash out, and after sparging and...

Yeah definitely. They're really great on responding to questions on their FB page, I found. While I love their recipes on the whole, here are my main tips: - If you follow their instructions for mash, sparge and boil, you usually end up with less than a gallon of wort by the time it needs to...

It's funny what you said about the Apple Crisp; my batch smells and tastes pretty funky too, though that may be I got some kind of infection (this white film grew on the surface of the beer while in primary). But if it's just the cinnamon then I need to watch out for that.