Recent content by Jbt

Only fertilized once when it was about 1 1/2 ft high. Very disappointed. I'm going to let it try to redeem itself next year. But I will plant another next to it and see what happens.

This is the 3rd year for a cascade I planted. Base roots look healthy and are growing bigger every year but no cones at all as of yet. Anyone have this happen? I'm about to hit it with round up and start over.

Ferment 52F 2wks Drest 65F 3days Back down to 50F for 2days Transfer to secondary 50F 2wks Keg lager for 2wks I already skipped secondary did the Drest and went back to 50 and held for a week and straight to keg with gelatin. I tested this one once in the keg daily after the first week the...

:rockin:Brewed this one again last Sunday, 11gal batch. Used wl840 this time instead of s23. Its bubbling away nicely in the ferm chamber at 49 degrees.

Some people like it. Hopefully you do. It's my opinion. I love home brewing but hate it. It recked me, made my taste buds very sensitive to flavors and flaws even in commercial beers. Before I just drank it and grabbed another!

I'm with you there!! I use it for bittering because anything else is just disgusting. It smells and taste like cat pee smells.

I usually use all RO. 10grams of gypsum I feel is alot for this beer. I think 10 grams Calcium Chloride 5 in mash and 5 in kettle would be better. In my opinon. The calcium chloride will enhance the maltyness of the brew. Also If you are using RO there is no Mg in the water or the your...

Did anyone check mash ph that used a Munich profile? Does not seem that there is enough dark malt to set the mash with that high of a carbonate level. Or did you add acid? I would like to make this and my house water is real close to Munich profile.

I agree your eff looks about the same for each. Different grain bill sizes. But I did not run them thru software.

And ph could be high depending on you grain bill

Actually soapy water spraying the cutter teeth constantly would be better than oil. When cutting stainless you want to keep The cutter and material cool. Oil does not do that. And as stated go slow

The trub already separated see the separation in the sediment. The bottom layer is the trub and yeast is on the top. Also I put it right in the fridge it will separate quick at the lower temp. I would give it a good swirl and get everything in suspension then wait about 20 min till you see the...

They have a good selection there I frequent that one. Also Brewworks on the Green is about a 1/4 mile from it. I forgot about that one

Allentown brew works is not far from you maybe 5 miles. Great food and excellent selection of there own craft beer. Which they sell to go also.