Recent content by JKoroniak

True, I wouldn't be surprised if most of what's left is from many batches of Centennial Blonde's or EdWort's Haus Pale Ale. Lately I've been finding my water profile/fermentation profile hasn't been as successful for pale beers as for darker ones... Maybe an amber variation of either of...

Ha! No that probably wouldn't fly even outside of Düsseldorf. I was worried that a pound of honey would be a really jarring addition to almost any style, I haven't brewed very much with it...

So it's that time of year, time to clean house. Time to stop staring at all those bags of poorly labelled malt and try and make something tasty while cleaning out any grain I have before restocking. I just took a look at what's left in my home brewery, and this is what I have: GRAIN: 3#...

The basement is decently climate controlled all things considered, and stays at a pretty constant 68, but I'm not going to argue with experience. Heater it is!

I was really hoping to avoid having a heater, and the additional cost of a dual stage temp controller. In theory, I figure as long as I need temperatures below the ambient temperature I shouldn't need a heater (considering that the yeast will produce a lot of heat themselves which will get stuck...

Hey Guys, I've been looking into building a fermentation chamber for precisely controlling temps for my ales, and getting myself into lager brewing. I live in Southern Ontario (Canada!), and do most of my brewing in a 67-68 F basement. I'm not much of a DIY guy, so I was trying to keep things...

Ok, after way too many hours browsing the threads here the fermentation chamber seems like the way to go. I figure I can build myself a half-way decent one for under 150-175 depending on the cost of the mini-fridge. That leaves some extra spending money left-over, although now I'm tempted by all...

Words of wisdom tesilential... I'm reluctant to upgrade to 10gal batches until I have a few more recipes that consistently turn out great (which the fermentation chamber might help with), and until I get the air intake on my burner just right. Currently, the bayou classic takes at least an...

I'm using an infrared temperature gun to measure the temperature of the plastic bucket and the area around it and assuming 5-7 degrees F hotter inside the bucket. To reduce temps I use wet cloths or ice packs if necessary. The fermentation takes place in a closet so it is somewhat enclosed. As...

Hey Everyone, I'm fairly new to brewing, but I started all-in with doing 5 gal batches of AG brews. I've been really pleased with the results and have been fortunate enough to save up 300-400$ to invest in improving my brew setup. I was hoping all of the knowledgeable folks on this forum...

Thanks for the advice Ed. Are you suggesting that I only use a 1/2 lb of crystal 10L and leave the Dextrin out? Or just reduce the Dextrin to 1/2 lb like the crystal already is? I get how the lower temp will provide a clean finish, but I'm confused about how I'm still retaining some body in the...

I've been pondering over a cream ale recipe for some time now. I've seen a lot of Vanilla Cream Ale's out there, and I wanted to take this one in a more traditional direction. Where I am the cream ale selection is pretty weak, I've been trying some Cameron's Cream Ale for inspiration. What I...

I thought that might be the problem with the Ed Wort's, so when I did the cream ale I started the boil with extra volume and measured afterwards. So the Ed Wort's may be under 5gal, but the Cream Ale was slightly over 5 gal.

Hmm, alright I'll start writing out my recipes with an assumed efficiency of 85%. Thanks for handling all the math! BTW, this forum rocks. Thanks to everyone for their words of wisdom.

Alright, I just thought the efficiency was too high to be the culprit. I wanted to know if anything else could be responsible for such a high OG.