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  1. J

    Warm Temperature Fermentation Yeast

    OK - I understand that generally lower temps (65-72) are best for ales, and most of my last 10-15 batches have all been temp controlled in a dedicated fridge, and wish I could stay temp controlled. This summer, I probably won't have that option, as we have been using the spare as overflow, and...
  2. J

    WLP655 - Belgian Sour Mix

    Anybody ever use White Labs WLP655 Belgian Sour Mix? I just ordered a vial with the intent of making a Kriek and possibly a Flanders Red or Oud Brun. I have never done a sour before. From White Labs site: A unique blend perfect for Belgian style beers. Includes Brettanomyces...
  3. J

    Flaked rye vs. rye malt

    LHBS is out of rye malt (and other grains), and having trouble with their supplier. I don't want to order a huge order to make online shopping worth the $. How does the taste of rye malt vs. flaked rye compare? Local health food store caries flakes. I am making a Belgain roggenbier targeting...
  4. J

    Angostura bitters

    With all the discussion going on about the hop situation, and my interest in less conventional ingredients (both in beer and food), has anybody tried bittering with Angostura bitters? If you haven't done so, check out the interview with Randy Mosher in BrewCrazy #35. He discusses some...
  5. J

    Belgain Roggenbier??

    I have plans for a fairly big Belgain Grand Cru (~1.080+ OG), and want to brew a smaller beer to repitch from. I have never brewed a rye beer, and am thinking of a roggenbier, but using Belgain yeast. I am thinking of using Jamil's recipe, scaled down a tad and rounded off to make : OG...
  6. J

    Gravity points first runnings vs sparge runnings

    I need some help. I have found many mash and sparge calculators that tell the amounts of water needed for various parts of the mashing process. I even found a no-sparge calculator that scales the grain bill for no-sparge brewing. What I am trying to understand is how many points (or...
  7. J

    Mt Hood American Brown recipe help / review

    Here is what I have planned for an American Brown Ale, focusing on Mt Hood. I am focusing on Mt Hood to get a good Hallertau type brew (with an American flair). I have a Saaz focused Saison and a American IPA planned, so trying to get some different hop flavors going. I do have 1oz. of Sterling...
  8. J

    AHS European Ale kit Q

    Anybody brew the Austin Homebrew European Ale kit? They have it on sale, and I was looking for a second kit to add to my order. The only info given by AHS: This beer is malty with a nice hop flavor and aroma. It is pale in color and and has a clean finish. Features 20L Crystal malt and...
  9. J

    Lager yeast differences

    Anybody have comparative experience with the following? I am looking for strain for Baltic Porter (~OG 1.080), From BJCP 12C: As with aroma, has a rich malty sweetness with a complex blend of deep malt, dried fruit esters, and alcohol. Has a prominent yet smooth schwarzbier-like roasted...
  10. J

    Expired Extract Kit - OK?

    LHBS (they do more wine than beer) has some old canned extract kits that have expired (within past couple of months) marked down to $7 for a 4lb can. I know everybody says to only use fresh extract - but from a taste perspective, what problems come from old extract? I assume color may darken /...
  11. J

    Fruit Juice vs. fresh fruit in Beer

    Was browsing over at Trader Joe's yesterday, and saw a few juices (pomegranite and cherry) that were 100% juice not from concentrate not blends, and IIRC organic. They were pasturized. Has anybody tried using that type of juice instead of crushed fruit? I assume it would be much neater, and...
  12. J

    Anybody used palm sugar?

    Has anybody brewed with palm sugar? Does it lend any characteristic other than ABV? If so, I just had an idea for a Thai beer - a wheat brew with added palm sugar and fresh lemongrass and Kafir lime leaves, maybe a small dose of corriander. Sorta an Asian wit. The local Asian market had it...
  13. J

    First Mini Mash - how did I do?

    Honey Nut Cheery Ale Recipe Honey Nut Cheery Ale Style Northern English Brown Ale Batch 5.00 gal Recipe Characteristics Estimated Recipe Gravity 1.064 OG Estimated FG 1.016 FG Recipe Bitterness 25 IBU Alcohol by Volume 6.4% Recipe Color 17° SRM Alcohol by Weight...
  14. J

    Wort Chiller Copper tube size

    Thinking of making a DIY immersion wort chiller - what size tubing? Will 1/4 OD (icemaker size) work? Or should I use 1/4 ID or 3/8 ID? I am getting ready to do a 5gal partial mash, and don't anticipate going AG for a while - would rather spend $ on ingredients :D . Or can I skip a chiller...
  15. J

    help me tweak this recipe

    This will be my first batch in a few years, and my first mini-mash (I have done ~15 batches with various specialty grains). I am going for a winter beer loosely based on a nut brown ale. Please feel free to make suggestions on any or all parts of this concoction. Honey Nut Cheery Oooh...
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