Recent content by jpoppinmoneyunit

Well the WL 565 produced a fantastic beer down to 1.006 as well. I wouldn't say that the pepper or the Sorachi Ace gave it much of a spicy taste but the lemon flavor sure came through. I bottle conditioned and tried a few but the plan is to age some and see how they come along every month or so.

Just bottled this using WL 565 saison yeast. Went from 1.062 down to 1.006, kid you not. That was 4 weeks with temp starting at 68 ramping up one degree until 80 and holding for the remainder. Will let you know once I get a taste test.

hmm. I'm not sure a heat stick would be enough. I can barely boil 1.5 gallons with the lid cracked :/ . Induction is a good idea though. I know they make single burner ones but i'm not sure how much they are.

Old thread but does anyone brew 2.5 gal batches in a small condo? I just brewed 1.5 gal batch of Cottage House Saison and I was thinking that it's just too much work for 1 gal when the recipe gets to be more complex. What I want to know is what equipment you're using, especially if you're...

Hey Guys. Made this mini mash tun conversion video a while back and forgot to post it. Works really good if your interested. https://youtu.be/o8aP0wSKRXs

Just brewed the exact recipe except my LHBS din't have wyeast 3711 so I went with WL 565 Belgian Saison yeast. I'm going to take morebeers advice and ramp it up 2 degrees right after brew day from 68 until i reach 85 and hold it there for a few days. I hit all temps mash temps exact, can't...

My LHBS guy gave me the same look when I was purchasing my grains ha. But, he has ceased to give me the same look because I keep coming back for more. So, a sale is a sale. Hopefully your guy will do the same but don't give up! Also, buying more grains if you can mill at home is a great...

I make one gallon batches because I really enjoy the taste of beer and the many different styles out there. Therefore, 5 gallons is way too much for me to drink. If you're brewing 5 gal batches to let other people try some, good for you because I hope they're pitching in on the price of...

That's awesome! I got an igloo cooler for a skinny one gallon keg I had and the faucet stuck out the top but there wasn't much room to cram ice in there. I use it as a mini mash tun for pilot batches now. Oh well..

Hmm, well I might try doing this if it helps some of my ciders carbonate a little faster. They've been taking up to a month for some reason even being stored at 68 degrees.

Well, this somewhat relates to this thread but I watched a video of Saison Dupont being made on youtube and they actually store the bottles on their side for more efficient bottle conditioning. Does anyone actually know if this actually makes a difference?

Well.. mine was sans egg fart.. But I did a 1 gal batch just to see what all the hubbub is about. Two weeks primary and two weeks secondary, forced carbed in a mini keg, and tasted this morning (I work night shift ok, don't blame me for trying this at 6 in the morning). And it's good!! I...

Has anyone tried dry hopping this Apfelwein? A local cidery here in town has a Hopped Cider that is quite excellent! Of course you would only do a minute amount of hops since this is a cider/apple wine. What do y'all think? Too many pages to look through for answers..

I've dont a few searches on adding real espresso shots to stouts/porters and havn't had a ton of luck. Just happened to stumble upon this thread today. If you don't mind my asking, about how many shots would you add to say a 5 gal batch of porter? Is it better to add after the boil, primary...

Agreed! I have to do that at my house because the tap is too tall. Works really well though!