Recent content by jouimette

I used white labs heffe. Force carbonated. Total replacement referee to adjuncts. Grain bill was 5.5lbs two row pale, 3.5lbs malted rye. The beer is delicious, flavor, body and color are right on the money. I just thought that it would have had a bit more haze. I know hedges tend to have...

I'm not sure, but I have one that I'm afraid to keg, and refuse to spend the time bottling. I have transferred it twice, and it hasn't improved in flavor! Honey wheat plumb beer. I am not a sour beer drinker so I think it taste lite crap. I bet if I entered it as a sour, it would take a...

ICE?? NEVER!! One thing a person learns in food service is that ice is food too. If you choose to use ice, you should choose to bool it too. Here comes the conundrum. I won't spell it out for you. Set up a wort chiller. It can be a big expense, but if you have the right set-up it will last...

OK, sorry about that. I must have hit something that excited auto-correct. And yes, sometimes I do feel like I brew blindfolded.

I have been brewing for about seven years. O have been using rye as an adjunct in varying levels for a couple of years. I tend to use it like others use wheat. I typically add a pound to each five gallon batch, and it seems to add flavor and texture qualities that cannot be duplicated any other...

Hello!!! Seven years of home-brewing have slipped past too fast. Hundreds of batches and recipes tried. Some soaring success, some hopeless failures. Only one has gone down the drain(infection). I make AG, extract and mix-mash depending on time and pantry ingredients. Can't wait to hear some...

I have put a block of really good Swiss cheese wrapped in brined brown papertowels and cheese clothe for an hour on the coolest spot of my sidecar smoker while smoking porkbutt at 215-250 during the last smoke/woodchip addition. Using this cheese to make Mac n cheese at about 25% of the total...