Recent content by jgull8502

This morning, I noticed a lot more action in my jar. Lots of foam on the top, and it smells like over-cooked green beans from a can. From a prior post in this thread, this seems to indicate bacteria. I covered the jar with some foil and stuck it in the fridge. I guess the idea is that in a...

The other day I decided to try my hand at capturing wild yeast from my area. I made what is essentially a yeast starter with hops. I put this into a sanitized mason jar (with some star san foam) and a piece of cheese cloth over the top. Then I set it out in the garden over night. I've...

Thanks! ...

Today I was reading the off flavor flash cards from bjcp.com. I noticed that a listed cause of oxidation/cardboard flavors is hot wort aeration. Is this true? I have been brewing extract recipes for over a year now and always pour my wort into some ice mixed with water and then shake like...

I've been to Amsterdam twice now (just got back a few weeks ago, actually). The first time, I found Golem, which quickly became my favorite bar. This time, I found a new place through a Red Light Walking Tour given by Mike's Bikes. (I highly recommend their bike tour to the countryside...

I typically don't get my finished wort cooled as fast as I'd like. One time, I even left the covered fermenter overnight and pitched in the morning. So far, I haven't had any problems with infections in my beer, and everything has come out quite tasty. If it were me, I would wait till your...

I am also planning on trying this recipe and am curious about the boil size. I was thinking of going with my usual 2.5 gallons for steeping and boiling. Also, I don't do a secondary fermenter, I typically just leave it in the primary for 3 weeks. Any harm in throwing the vanilla in for the...

I just ordered another fermenter to try out this recipe and I'm very excited about it! I'm wondering how bad it smells when using the Montrachet wine yeast, as posted in the original recipe. I live in an apartment, and very strong smells probably won't fly. Is it mainly other yeasts that cause...

Are these malt extracts the same? My LHBS only has the light version, and the recipe (a porter) I'm using calls for extra light. Should I just substitute?

It's 28 out right now, and usually gets that low during the nights. How long can I leave it without freezing. I'm pretty sure my grocery store won't sell them though... maybe I'll check online.

Yeah, I definitely need to put another in the fridge. My cat knocked over my last one! It's been that kind of night.

P.S. I've attempted to super glue it together again... but my hopes are not high.

So I've added the priming sugar, filled and capped a few bottles, and BAM!: the capper breaks! I knew it seemed cheap! I'm trying to get in touch with a friend who has one, but he may not be home. What should I do if he's not around?

Thanks for doing the conversions YooperBrew!

I looked up the past two recipes I used and they had 1.5 gallons of water boiled with6-7 pounds of liquid malt. On my last brew the pot was pretty full, so maybe 1.5 gallons is better. Perhaps its almost time for an upgrade!