Recent content by Travis K. Jansen

Yeah, I know they don't but it's the only thing I can think of that matches what my brain is computing. Where DOES that bubblegum sweetness come from?

Also, OMG guys. I think I found the missing ingredient. For the longest time I searched for that sweetness flavor in this brew and I thought I found it in honey malt. Tonight I had a spotted cow as I analyzed every sip and I had an epiphany. It's sweet orange peel! I tried many more sips and...

Not sure how I missed that last message but I ferment at 68.

Which one is the real deal? [emoji3]

Here ya go. I increased the honey malt.

This is an update to your recipe? I've been meaning to make this again. Need to convert to all Grain.

You can get pretty damn close with correction factor. Just need some history using both refrax and hydrometer to calculate it. It'll get you close.

Yep the honey malt was my contribution to this famed recipe . I think it was truly the missing link

2.5 oz. Is gonna bump to 2, but maybe I'll try 2.5

Man. I can't stop drinking this.

I recently brewed my 4th iteration of this same recipe and added an ounce of honey malt and I believe it's the missing link. Just a touch of sweetness added. Batch #5 I'll add 2 ounces just for science but I think this is where it's at. So damn delicious.

I have seen that table as well but I didn't see where it told how long you needed to put it at those variables to get the desired result. That's kind of what I figured that it's difficult to do when using burst carbonation.

Hey folks, I've been force carbonating for a while, and my normal process is to set it to 35-40 PSI for 48 hours and then drink. I'm starting to refine and pay attention to details, and thus I got to thinking about certain styles and carbonation levels and how to get there with this method...

Just setup my brewery on Untappd, got some small thumbs of my labels thus far. I go back and forth wanting something flashy, to what I'm currently at now which is simple but effective. https://untappd.com/JansenBrewing/beer

Wow that is a great read! Seems to support my idea of open fermentation.