Recent content by JMass

Hope this came out well as I'm trying it today. I'm having a Casdades Hop management problem as they keep growing and my freezer is filling up. This could be the solution.

I'd just use one package of yeast, but make sure I aerate well. I usually oxygenate higher gravity beers. If that is an option it would be best.

Right, the pre-boil didn't make sense to me either. The last 2 times I made this I did as you suggested. Never tried it the other way. The first time I did this, I couldn't tell if the Guinness soured properly. This time I soured it longer until I got some white spots on top!

I would use liquid yeast only when I have to, like for a Wit or Wheat beer where the yeast taste is critical. My most recent brew was a Duvel and I got the yeast from a bottle of Duvel.

Sorry, I've only tried the bottle yeast. At the time, I was very satisfied with the flavor which I assume was from the yeast.

Hi, This looks like the ballpark of the recipe I made in 1995. I'm just getting around to making it again! I used the yeast from the Duvel Bottle. I'll plan on doing this again. Last time I didn't use as much sugar as I thought I should, but it was very tasty and sort of a Duvel light. I did...

I naturally carb. I also was having trouble getting this up to carb levels last time. Seems like it took a month until it was OK. Not sure why. I naturally carb and then put it on CO2.

OK, I'm happy to note that this is the first beer I used a diffusion stone with nitrogen. What a difference. This was ready to drink with a creamy head in one day! Taste was well balanced, some coffee and dark chocolate notes. My FSG was high. 1.018 as I recall from an OSG of 1.062. My wife says...

I brewed this last weekend. Someone noted that the color would not be as dark as Guiness and I agree. I used 1 ounce of EKG and a little of my homegrown Willamette. I soured some beer, but it was difficult to tell if it was really sour or not - didn't smell too much different! I put it in my...

This will be made again 4th time? My wife put in an order for this one. I save a little by subbing in some of my cascade hops for one of the others.

I thought that the rule of thumb was to ferment to 1/4 of OSG which would be 1.022. Wouldn't that say that anything below that would be dry and above that number would be sweet - all things being equal? I can't see anything in your numbers that would indicate a sweet beer. A wild guess would be...

3 - but one is nitro, so I need to order another soon as I tend to brew in 3's - every 2 weeks.

OK, thanks, I didn't know that. I will crank it up a bit before the sparge then.

I don't have all my information with me right now. I have done > 50% Wheat before but I'm sure I used rice hulls for that. I do fly sparge and go fairly slowly. I think that I might try to use my 10 gallon cooler. Even though the bed will be thinner, I think I'll be less likely to have a stuck...

Not everyone I know cares for the style, but I like the Mayflower Summer Rye. I'm trying to make something similar. So far I have, 5# Pilsner 3# Wheat 2# Rye T-58 Yeast I'll use some of my hops I have grown from my freezer - likely Willamette, Halertaur or Sterling. I want to stay...