Recent content by jwaldman11

I'll also add my voice to the Voodoo Maple Bacon. It tasted more like they mixed Guinness with rancid maple syrup, with bacon fat thrown in for good measure. However, at least I was able to finish that one. I was at a beer tasting a few years ago and tried Cave Creek Chili Beer. I like...

I had gotten my first one in the mail about a month ago and read it cover to cover at least twice the first night I had it. I made the mistake of leaving it out on our ottoman overnight, and our dog absolutely shredded it. I still haven't forgiven him for that! :p

Great! I'll definitely give it longer in the bottles. I'm actually bottling a Rogue Dead Guy clone tomorrow, so I'll let it sit a minimum of four weeks (three at 70 F and one in the fridge) before even thinking about cracking one open. Thanks for the advice! :mug:

That would explain it, as I've been letting the bottles sit for 2-3 weeks and only refrigerating a few days. Thanks for the advice! Just so I'm clear, you're saying I don't need to do anything different as far as topping off worts or changing how much corn sugar solution I put in, correct?

I'm bottling my fourth batch, a Rogue Dead Guy clone. The samples I've taken for hydrometer readings have tasted very good so far. Fingers crossed that the beer tastes just as good!

I've got a few successful partial mash batches under my belt now, but I have run into a fairly consistent issue that I wanted some advice on: On two of the three batches, I've ended up with somewhere around 4.5 gallons of wort for fermentation. I didn't want to water down the wort, so I just...

Other people more experienced than me can tell you how quickly you need to cool the beer before it has issues, but I will tell you that an immersion chiller is a great investment. I did my first batch without one and it took a solid hour and all the ice in my freezer to get the beer down to 75...

I just brewed my second batch, an American-style hef with sweet orange peel, coriander, nutmeg, cinnamon and clove. Fermentation is going very smoothly (I did a starter for the first time). I'm going to try to let this one ferment for three weeks, as my first one tasted like it needed time to...

Hi all! My name is Jason and I just started brewing last month. My lovely fiance got me the full kit for Christmas from O'Shea's Brewing in Laguna Niguel. Just before New Year's, I brewed some Saison. I loved the whole process so much that I've already added a new wort chiller to my...