Recent content by jmm635

Good timing! I'm brewing an IPA with US-05 this weekend! Thanks!

My next brew will be a sweet stout which I plan on ratcheting up with some cocoa powder and cherry extract/purée. I'm looking for some feedback on the base recipe. I want a nice creamy stout but something that will not overpower the cherry or chocolate flavor. This is a mini mash recipe. 3 lbs...

Oxyclean for sure and keep track of which labels come off easily and which are a PITA. I've found that nothing beats Weyerbacher labels. Those things float right off! Bonus: the beer inside is very tasty.

Is it possible to resize one's uploaded image?

I'm pretty sure hops are toxic to some dogs so I wouldn't make a habit of this

I mixed up a 2000mL starter that bubbled away for 2 days before I put it in the fridge overnight to settle out. I brought it up to room temp on brew day and poured off all but a few ounces of liquid. The settled yeast on the bottom had a weird filmy-ness to it, almost like the skin you get on...

Refrigerate overnight and then pour off all the liquid except for the bottom inch or so. Swirl vigorously until the liquid is cloudy. Tilt the jar and see if anything is still stuck to the bottom. It's really not as sticky as it looks. You won't have a problem.

Yeah, you don't want to waste that but I don't think you want to squeeze every last drop out either. I just lift the bag out and let drip until it is almost done. If it's too heavy, maybe set-up another bowl/pot with a colander and drop it in there and let it drain for a few minutes before...

I'm brewing a stout this weekend with about 1/2 lb each of flaked oats and flaked barley, among other things. I've come to realize that the oats and barley are ideally to be mashed instead of steeped. Guess I will be trying a mini-mash for the first time on Saturday. My question is, how much...

The last few weeks sort of got away from me and I think I waited too long to harvest some of my hops. Do these still look usable?

Thanks for all the tips! I used wyeast 1762 - Belgian abbey II which says tolerable to 12%. I think I'll give that a try first. If anyone has any alternate advice I'd like to hear it!

Will adding a small dose of yeast to each bottle take care of finishing fermentation as well as finally carbonating this thing?

Alcohol tolerant yeast - like what? You wouldn't repitch the a fresh dose of the original yeast?

Back in february I brewed a Belgian strong ale, OG at 1.082. After 5-6 weeks in the primary/secondary I bottled. FG was at 1.019. Probably bottled too early, yadda yadda yadda, and five months later I have a very sweet, very flat beer. Is there any hope of saving this beer? Seems like my...

About 70-75 degrees in my basement. Same as all my other beers. I had a blow-off the first day in the primary. Did I possibly lose too much yeast? My FG was still pretty close.