Recent content by JRGSPE73

I found these ones interesting: A ROUGH BEER JILTS ROOM A BEER HITS GLOOM JUROR BEER LIMO TO SHAG JUROR JIG BEER HARM OUR STOOL BEER HUGS MOTOR OIL JAR ROUGH AM BEER JOLTS ROI SLIM JUROR HOG OAT BEER Thanks for providing me with a means to waste an hour of my day!!!:mug: -Josh

There's a recipe on this forum for a Caramel Vanilla Creme Ale that has been getting rave reviews...quite a few people have made it, and I have yet to hear of a batch coming out bad. Credit to Cheesefood for coming up with the idea. https://www.homebrewtalk.com/showthread.php?p=19258 Might be...

It's only been a week, so even though you're obviously carbonated, your beer could still use some conditioning. I imagine that that oak/bourbon flavor will mellow out over time. Try to give them as much time as possible...your patience will be rewarded.

9 Months and still going strong...this thread just won't die. Sounds like you got a winner Cheese...and the new avatar ain't half bad either :rockin:

I'd have to agree....he even spelled Hefeweizen wrong (Hefe-Wizen)

55 is probably a little chilly for carbonation. I think an ale yeast would pretty much go dormant at those temps, or at the very least take a LONG time for your brew to be fully carbonated. I would ferment and carbonate in your laundry room (and I agree with Steve - clean clothes are so...

You can say things like "I rack by putting my cane into the hole, and once all the fluid is out, I plug the hole with my bung" with a completely straight face.

This is the recipe that I used for my first batch, a Nut Brown Ale kit from my LHBS: 6.6 lb. Munton's Amber LME ½ lb. Crystal 60°L ½ lb. Carapils 20°L ½ lb. Briess Toasted Malt 25°L ¼ lb. Chocolate Malt 338°L 1 ½ oz. Kent Goldings U.K. Hops (60 Min) 1 oz. Fuggles Hops (5 Min) Wyeast # 1098 XL...

I just ran this through promash, and based on a 2 gal boil with no conversion from the grains, I get an OG of 1.048, so it sounds like you're pretty much right on the money. With the Galena at 13% and the Cascade at 5.75%, assuming pellets, I get about 62 IBU...of course this will vary...

I just used 1275 for my Yukon Arctic Red clone...The jury is still out somewhat, as it's only been bottle conditioning for about 2 weeks, but I opened up a bottle this weekend and thought it tasted great. No off flavors or anything, it seems like a very neutral yeast. It fermented really...

Haha, good point...I think I said "hopped-up" because I'm using five different kinds of hops (Columbus (bittering), EKG (15 and 5 min), Imported Fuggles (flame out), Centennial (dry hop), and Chinook (dry hop)). IBU's should be in the 60-70 range, with an OG of around 1.065. I'll post the...

I'll be brewing a Belgian Wit and a hopped-up IPA within the next few weeks...I just bottled my Yukon Arctic Red clone a couple weeks ago, and it's coming along quite nicely. My Nut Brown Ale has been conditioning for about 2 months now, and it keeps getting better and better with each new...

Anyone interested in a can of pre-aged malt extract? http://cgi.ebay.com/Jacob-Grahek-Lady-Luck-Malt-Extract-Syrup-FULL-Can-WOW_W0QQitemZ6281251563QQcategoryZ569QQssPageNameZWDVWQQrdZ1QQcmdZViewItem I bet anything made with this stuff would end up only slightly more palatable than prison...