Recent content by Johnwongfat

I followed the same recipe from Denny Conn on the NB forum, gotta give him his kudos, this is an outstanding beer, highly recommended. I brewed it with the full 1.25 lbs of Chocolate and it balances the vanilla beans and the bourbon out nicely. The full original recipe calls for 2 vanilla...

LOL!! Now that's comedy!!

I just got my 4 kegs in from ebay as well as my freezer today! Unfortunately I have no co2 yet, and won't for a week or two. Are there any problems with aging my beer in the kegs? I'd rather just let it sit in the kegs than bottle it since it will end up being ready at about the same time...

I would have to agree. I think that the following, "reach the top of the test tubes first than the test tubes not under ultra-violet radiation.", shows that his methods may have been just the slightest bit flawed. I have a feeling his mind was somewhere besides his high school science project...

Hi, I'm glad you decided to join. I'm still new myself and the wealth of knowledge on this site is very impressive. I will give you my answers as a fellow newbie and maybe that will help you out as well. 1) It usually takes my wort chiller between 25-45 minutes to cool my 5 gallon batch, it...

I use a lot of the White Labs California (WLP001) yeast and I was wondering if I could stretch it out a little further. My plan was to do a starter as I normally do (1000ml), and then swirl it to suspend it and pour half into another container and stash it in the fridge until my next batch is...

I added my maltodextrin really late in the boil (about 15 minutes left) and it seems to have boosted my FG. My hydrometer says that it's at about 1.030, but it sure doesn't taste that sweet. I put up an earlier post about this and someone said that it is because the MD throws off the gravity...

I think I'm going to try that next batch, I've seen a few people suggest trying this. Thanks for the info guys.

I just did my second all grain batch last night and I've noticed that both of the all grain batches have fermented much more actively than my previous extract brews. Has anyone else noticed this phenomenon? I know my mash tempatures were lower than I had intended, my cooler loses heat too fast...

I was dumb and bought one of each, I love the stone brews. Killed the Oaked Bastard about 2 weeks after purchase, it was like a smoother, kind of sweet Arrogant Bastard. I may very well crack the Double Bastard tomorrow for New Years, we'll see how it goes.

I always transfer to a bottling bucket and add my priming sugar at that time. Also I've heard if you use vodka in the airlock, it cuts back on the risk of contamination in the even that the contents of the airlock do get sucked back into the bucket. I use the cheapest vodka I can find...

Happy mug: That may be the best damn post I've ever read!! I always used corn sugar for priming, but I was unaware that it was packing heat all this time, I may have to make a premptive strike, thanks for the warning!! :)

I've pitched at both ends of the extremes. I pitched my Arrogant Bastard clone at about 18 hours and my nut brown at three days and both turned out great. I've been told (several times) that one of the primary functions of a starter is to confirm your yeast is healthy, if you have krausen it...

I brewed up a stout kit (Morebeer B3 Stout) about 3 weeks ago and forgot about the maltodextrin until almost finished. After a quick argument with myself, I decided to throw it in anyways with 15 minutes left in the boil. Now, my gravity is still at about 1.028 (OG of 1.062), is there anything...

I lucked out! Morebeer is my LHBS! They are about half an hour away, very cool people there.