Recent content by Jim1966

We just bottled it Saturday. The taste so far has me leaning a litle towards imperial. I used two different web sites to get the IBU's and one showed 260 and the other was 330 IBU's, so I'm not really sure which to use.

I just bottled the IPA for a competition next month and I didn't plan very well. 14B American IPA is 5.5 to 7.5% ABV and 40 to 70 IBU. 14C Imperial IPA is 7.5 to 10% ABV 60 to 120 IBU. My beer is 7.1% ABV and about 300 IBU. Suggestions for which catagory to enter?

We wnded up running it thru the funnel with the mesh screen it seemed to work pretty good.

I racked my IPA to secondary last week and added 5 oz of pellet hops to it. I want to bottle it tomorrow(Sunday) but there are still a lot of the hops on top of the beer. Should I rack the beer tonight to another carboy before I bottle tomorrow to make sure I don't' transfer hops to the bottling...

I brewed a Imperial chocolate stout last October using extract and speciality grains. It was the hit of the party at our homebrew clubs christmas party.

A buddy I just put up a trellis last night made from conduit and we had the same discussion about it being a lighting rod.

Yesterday my wife and I went to a friend’s house to help press several bushels of apples and pears. Since we were only going to make 5 gallons of cider or perry and after tasting both types of juice we couldn't decide what to make. We mixed both the apple and pear. The mix tastes good; the...

I always allow for about a gallon of evaporation loss per hour of boil. So I add the extra water before hand.

On the turkey burner that I used to use we raised the burner so that it was closer to the brew pot and that helped. Also we still siphon out of our keg. I've heard too many stories about screens getting clogged and still having to siphon.

Thanks for the advice.

I just purchased a barley crusher mill. It came preset a .039. How do I know what I need to set the gap at for different grains? The homebrew shop where I go seems to leave there's at the same setting al the time. Do I need to change it or just leave it alone?

Well brew day was Friday, we smelled and tasted the yeast everything seemed okay. We pitched the yeast and in just under 24 hours the fermentation had begun. I just wanted to post that the yeast was still good after 6 weeks.

I saved the yeast from my last beer in case I brewed again soon. I'm going to brew in a couple of weeks. The yeast has been in a sealed, sanitized container in the refrigerator. The yeast will be about 6 weeks old when I brew again. Will the yeast be okay to use? Thanks for the help.

Just signed up. I'm from Jeffersonville.