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Got rid of the stupidity, as requested. Save that for the other site or Facebook homies!
So you delete the posts where I defend myself and ask for an apology, but leave all the posts accusing me of doing things I've never done. How is that fair?
 
I guess I need to change my name to Slothstrodamus.

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Do it.
 
Did you use the dregs to brew one of their recipes? just wondering how well that works? for instance does the issue of scale (efficiency) change the final product? Do all of the microrganisms make through to the dregs?
Long answer is really long and I'm on my phone, but high points:
I steer away from clone recipes but I do use jester king dregs as part of my house mixed culture. They're very distinctive and as a native texan, I take pride in the fact that they contain microorganisms native to our state. That and they make some delicious beer (I've got some jolly pumpkin dregs, saison sach and a brett blend in there too). All the organisms are in there, but not necessarily expressive in the end product, ie you'll get more bugs in uberkind dregs than you will from nobleking bc the hops can retard bug growth among other things. The only way to approximate their mixed culture is to show up with a mason jar and go full Oliver twist - please sir, may I have some more? Even then, their culture is always changing but much closer than growing up dregs.
 
Did you use the dregs to brew one of their recipes? just wondering how well that works? for instance does the issue of scale (efficiency) change the final product? Do all of the microrganisms make through to the dregs?

What Five28 hz said. Also, when I say clone...I'm referring to the end product, not the exact recipe/grain bill. I think JK lists what malts are used on specific beers here and there. We could simply form our own grain bill from what's listed and run with that...

EDIT: just saw they used juniper berries and sweet gale. I think I'll use juniper berries and yarrow.
 
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I've brewed a "Das Uberclone", using their published mash biill and wyeast 3711 + dregs from a Wunderkind bottle. So far it's coming along nicely, but still got a few more months to go, at least.
I've got one that's been sitting about 7 months now. Need to check in on it and see how it's doing. Around 3-4 months it was showing some good signs.
 
From the email...

It’s with bittersweet sentiment that Michael Steffing and I mention that Ron Extract and Amber Watts are leaving Jester King to pursue their career goal of opening their own brewery! Ron and Amber will have more details of their own to share, but they plan on establishing a brewery in rural Washington in the months ahead.
 
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Touch_My_BrettSacch very kindly offered to open his Gin Nocturn yesterday so I opened a regular for a side-by-side. The barrels did much more work than the Sherry barrels did for Atrial. The nose is very different between the 2 beers. The floral notes comes through so well on the Gin Nocturn whereas the regular Nocturn is the classic JK funk and berry sourness. I wouldn't say it's "hot" but the barrel is absolutely present in the taste. I think it's great fresh and would also benefit with time.

mwbbq mgr78704 Steve were also present and might have more insight.
 

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