Recent content by JMUV

Thanks for all the replies! I get the idea now. I should try to maintain as consistent temperature as my equipment will allow. I also want to brew beer that is not only cheaper than the retailers but that is a pleasure to drink as well as to share. You guys are the best!

I am a bit confused. When mashing at 152 degrees for 60 minutes should the temperature be kept at 152 degrees by adding heat or allowing the mash to cool naturally over the 60 minutes? In reading it seems like some folks maintain temperature and some folks don't.

That's good advice and I will take it. I guess that reminded of the hardships that some of those folks lived through and the crude methods ( compared to modern methods and equipment) they used, I am being nostalgic. If it turns out good I will count it as a blessing, if it turns out bad I will...

Thanks for all he info! I am in the process of gathering enough bottles and doing a final wash. Poppa used White Rock bottles but I am going to use champagne bottles and cap them. Thanks again!

When I was a little guy and my poppa was living he made homebrew. He passed in 1966. When I was in my early 20s Mom gave me his hand written recipe. 1 can of blue ribbon malt 20 lb sugar( cane) 1 lb of rice 20 gallons of water. Yeast was store bought ( mom said) The malt was hopped. Rice was...

Thanks!

New to the forums. I tried a batch of a dark coopers ale and I have been fermenting for almost two weeks. My recipe was as described on the can but I added a pound of dark dry malt extract. My starting gravity was temp. Corrected to 60 and was 1.048. Anther two weeks of fermentation the gravity...