Recent content by johnlindgren

Yeah, it's a bit of an experiment. I'm not sure how well the pumpkin flavor and the spices I added will come through with a beer such as a stout. I did one last year that was more of a pale ale. I used an all extract recipe. 6 lbs dark malt extract 2 lbs LME 1 lb 60L crystal .5 lb roasted...

It now sounds like a faucet running more than a constant bubble...should I be preparing for a blowout?

So, yesterday I brewed an Autumn Pumpkin Stout and I can't wait for 5 weeks from now to try it; but, that's not why I'm really writing. I must have had some really healthy yeast or had an optimal yeast starter because within an hour the airlock was bubbling. Within a couple more I realized...

I do a jalapeno IPA where I use 5 Jalapenos. I take the seeds and the placenta out and dry hop with them. I have found that it is better to have the taste, but not necessarily the heat. I'd be careful with the Habeneros

This is something that I've been wondering. How long would a homebrew last (in a darker, cooler environment of course)? Would one kept bottled for a year still taste as good as one that's been bottled for 2 months?

Thanks for the quick responses everyone. They make me feel a little better that I haven't completely ruined an entire batch, but I'm still hitting myself in the head over making that mistake and not doing more research before brewing. So would the general consensus to be to hold off on the...

hmm okay, I was hoping since I only used 1 pound that it wouldn't affect it too much. I will look into the gelatin solution. Thanks for your help, I made a CDA and used Karaffa and chocalte malts and was told that I could boil that in my wort. So, I figured it was the same idea for the crystal...

I just brewed my 4th batch (an amber-ish pale ale) I used 6 lbs of amber malt extract 1 lb of 60L crystal malt 2 oz kent golding hops 2 oz fuggles hops 1 oz liberty hops dry ale yeast(safale us-05) my question is that when I steeped the specialty malt, I steeped it for about 45 min...