Recent content by JL1103

Its not going to mess up the beer but when you rack into your bottling bucket it may clog your bottle filler. I just did a black IPA and strained some of the debris but its hard to get it all as it will clog the strainer also. You just need to be carefull when racking and bottling. With less...

I just sampled some after a fast pour. It did do the guiness thing. It was a lot smoother.

That mouth feel is what I don't have. Its like silky. My stout has little bubbles throughout. I'm not a big low gravity beer fan so I don't do simple stouts too often. I wan to try souring 2 cans and adding it to the boil. I here that's the trick.

Just tested an irish stout. It was in the bottle 2 weeks. Needs a third. When comparing to the big G, its much more carbonated and less silky. What are some tips and tricks other brewers are doing to try and clone the big G. I didn't do the souring of 2 cans prior. I did use gypsum in the boil.

I did that once. Someone just starting out asked me what type of hydrometer they should by I told them buy the cheapest you can find and buy three.

I'm drinking a black IPA. Topping out at 7%. Just 2 weeks in the bottle. Its AWESOME!!!

I never had that happen before. I suppose you could open an sprinkle a bit of dry yeast in the bottle and give it another two weeks at about 70. This is a black Ipa at 2 WEEKS AT 68-70

For the most part this is true. But to truly steralize something it takes high temp over a certain amount of time. I'm no chemist. Besides its just another unecessary piece of equipment. I subscribe to the KISS school of thought. (Keep it simple stupid). The least amount of steps the better...

My issue with the bag is its so hard to clean after. I am always worried about contamination.

I'm sittin in my kitchen doing a little quality control on a black ipa. Its topping out about 7%. Perfect carbonation too. I'm trying to send a pick but the app keeps crashing. Any way this brew has 14 oz of hops in it. 3 separate hop additions in the boil then a dru hop at 10 days. My...

I like to ferment slightly warmer. I usually pitch around 72 then bring it to 68. I never had an issue with off flavors. I always use liquid yeast. I think its worth the extra $3.00. I got away from using a secondary unless I'm flavoring because the extra time on the yeast cake will clean up a...

Sorry if I caused confusion. If you invert the bottles 1x. It will just mix some of your sugar and yeast up a little and help get the yeast out of suspension. Keep in mind the yeast need to be active to carbonate the brew. In the cold they go dormant. They eat sugar and crap alcohol and CO2.

My advice on hydrometers is. Buy the cheapest one with a case and buy 2 or 3. They break if you look at them the wrong way!

I have a 7 gallon pot and brew mostly extract. This size lets you boil 6 gallons to leave room for evaporation. I would choose a pot with a thick solid bottom. This will conduct heat better and be sturdier. I don't like the idea of built in thermometer because if it breaks your stuck with it. I...

IF YOU ADDED PRIMING SUGAR AT BOTTLING TIME, and occasionaly gave it a stir while filling the bottles, there should be enough food for the yeast to do their thing. The temp should be kept around 72, and keep the bottles off the floor. Carbonation won't happen in the fridge. The yeast will go...