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  1. J

    Primary temps and time need to maintain it at that temp?

    Hello everyone, I have a question regarding maintaining primary fermentation temps. I'm brewing a standard IPA and I know that with ale yeast that you should keep your fermentation temps within a range, 62-65 +/- a degree during active fermentation. Especially during those first critical...
  2. J

    Imperial IPA dry hopping question

    Thanks guys for all the advice. Yeah, I know it's for aroma, and since I really like my hop smell and taste, I think I will take your advice and add both the simcoe and citra hops at 7-10 days left. Like I stated in the first post, I was shocked the BB kit didn't have a dry hop addition. It...
  3. J

    Imperial IPA dry hopping question

    Hello everyone, Recently I brewed a Brewers Best Imperial IPA kit recipe. I noted that it didn't call for any dry hopping whatsoever. Being that I like hoppy beers, I want your suggestions. Here is the recipe, 6.6LB light DME 3LB golden DME 1LB caramel 80L 8OZ Victory 4 oz Carapils...
  4. J

    bells two hearted ale EXTRACT recipe

    Has anyone tried this extract Two hearted clone lately? Which hop schedule did you use? I assume I'll be able to use the same quantities of DME for a 5 gallon boil, correct? Thanks,
  5. J

    Trying to create a Mango Hefeweizen

    RM-MN, you're probably right about the yeast eating everything the first day in the secondary. I'll wait a week and take a hydrometer reading to see what that is, then wait a few days later and take another reading to verify no fermentation. I did note that one the first day, the mango puree...
  6. J

    Trying to create a Mango Hefeweizen

    I have a question regarding the lack of fermentation bubbles. When I racked to the secondary, I left behind the yeast cake and just racked over the beer. I assumed there would have been enough yeast in suspension to continue the process along. Is there anything I can do to kick start the...
  7. J

    Trying to create a Mango Hefeweizen

    Update: I added my mango puree in a muslin bag to my secondary. I then racked my beer from the primary to the secondary. To make the puree, I took 4 mangos and cubed them and heated them to 150 degrees for 15 minutes. I then pureed the mixture and cooled it to frementation temp of 68...
  8. J

    My first Extract Brew! Citra Wheat IPA

    Very nice, looks like a cool simple setup. Glad to see you're enjoying your transition into extract brewing. Good luck and Happy new years.
  9. J

    Stainless Steel Wort Chiller?

    I have a SS chiller simply because I didn't want to deal with any oxidation in the future. I had used copper callers before but never liked how they would oxidize over time. For a 5 gallon batch, the time to chill is small. I use an inlet hose of about 6 ft and wrap that into a coil in...
  10. J

    Trying to create a Mango Hefeweizen

    Thank you for the advice. From what I gather, add the puree, let it ferment and sit for quite some time in the secondary. Also, a few of you have said to add maybe .5 oz of citra hop with the mango. Then maybe a third transfer to start removing the gunk + a few months of bottle conditioning...
  11. J

    Trying to create a Mango Hefeweizen

    Thanks for the advice. So I'm imaging that I am just going to make sure mango puree and just add it to a grain bag (or something similar) and just introduce it to my secondary. Do we know how adding the additional sugars from the mango affects the bottling and conditioning? Should I still...
  12. J

    Trying to create a Mango Hefeweizen

    Hello everyone, I love this forum, I'm a new homebrewer and new to the forum. Love the advice and knowledge I've learned here. I am wondering if I could ask for some advice on an extract hefe that I am brewing. I am trying to create a mango flavored hefeweizen and am about 1/2 through the...
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