Recent content by Jmoney

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  1. Jmoney

    Goseface Killah

    good question. lacto is usually rather intolerant of hops but you never know what else might be there in small quantities. I use my "sour" bungs and airlocks for the starter and a separate 3 gallon carboy for the souring part which is not used for any other beers. after the boil all the...
  2. Jmoney

    Goseface Killah

    hmm. never had that taste before but since it's a mixed culture starter you never know what might be in there even if it is lacto-predominant. shouldn't be from the malt though since it's all extract; I honestly don't know if a longer boil would reduce any DMS formed during the starter (but it...
  3. Jmoney

    Goseface Killah

    hmm that's a great idea! toasted over kielbasa is my vote!
  4. Jmoney

    Goseface Killah

    the lacto culture is grown from grain - the conditions for the starter culture favor lacto over whatever else is present in the grain...but it will always be a mixed bag. (I sterilize that flask in the dishwasher before using it for regular Sacc. strains.) that being said I've made perhaps 6-7...
  5. Jmoney

    Goseface Killah

    very nice. I think the salt level is very much an individual preference. I personally like the salt to be noticeable and find my preferred dose is 0.8-1 oz per 5 gallons; one of my friends keeps asking for more and really liked my batch when I dosed 1.25 oz. just like with food I guess (??)...
  6. Jmoney

    What to brew with WLP644 (Brett Trois)

    in my opinion this yeast is fantastic with the new fruity hops i.e. Citra, Galaxy, Mosaic, Nelson, Amarillo, Simcoe. personally I use a small amount of neutral bittering hops and focus on late additions and dry hopping to try to re-create the "New England" style IPAs. if you like these cloudy...
  7. Jmoney

    Goseface Killah

    so I did some thinking about the salt level of this recipe. Personally I like it at 1 oz per 5 gallon batch but I have received some feedback (mostly from beer judges) that it's too salty. a few really seemed offended, as if I had poured a box of road salt down their throats. waterboarding...
  8. Jmoney

    Goseface Killah

    I usually ferment it 7-14 days without the fruit, and then 3-4 weeks on fruit. That being said I don't see a good reason why you couldn't toss the fruit into the primary fermenter; I've always just done the fruit in secondary.
  9. Jmoney

    Goseface Killah

    this may be saltier than the few goses still being brewed in Germany. I assume your batch was a full 5 gallons? what kind of salt did you use? once I added 1.25 oz of salt and that extra 0.25 oz crossed my threshold into "too salty" range.
  10. Jmoney

    Goseface Killah

    I think it would be very easy to do this all-grain, basically just use equal parts pilsner and wheat malt to get to the OG of 1.050. There are many programs/websites out there that can calculate the amount of grain, hops, etc to use. I believe all-grain brewers have many other options for...
  11. Jmoney

    American IPA Sea Raven IPA

    glad it turned out well for ya!
  12. Jmoney

    Heating pads for lacto starter

    I'm low tech. 100 qt cooler filled with 95-100F water in bathtub. my 2L starter flask fits perfect, I can drop the lid and it barely cools off. the 3-gallon carboy not so much...I run hot water to 100F before work, after work, before bed. it cools off in between but I haven't had any issues...
  13. Jmoney

    What to brew with WLP644 (Brett Trois)

    I thought it was great. Definitely tasted like an IPA but with a ton of fruity notes. as people have mentioned, hard to tell where the hop aromatic end and the fruity esters start. I did not get much funk at all. saved some of the yeast in the fridge and will use it again with the NZ hops.
  14. Jmoney

    Goseface Killah

    yes total volume is 5 gallons in the fermenter. boil should have killed off all bacteria, so now just add whichever strain of regular saccharomyces you like. I use an alt yeast but I'm sure it'll be similar with any clean strain.
  15. Jmoney

    What to brew with WLP644 (Brett Trois)

    just made a standard american IPA with this yeast. Centennial, Citra, Chinook. very heavy on the ripe fruity esters, including (to me) peachy notes. doesn't drop very well so it was rather cloudy, but didn't bother me.
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