Recent content by jmpdmnky

The rye whiskey is actually moderately smoky (I believe the grain was 30% smoked), which is why I thought a smoked porter would work. Another option is to not add the peated malt and let the smokiness from the whiskey shine on its own.

So as a result of someone getting me an awesome birthday present, I currently have a 2 liter barrel filled with rye whiskey. It's approaching the point where I want to bottle and here's what I was considering doing with it: Batch vol: 3.5 gal Anticipated OG: 1.074 2# 2-row Pale 21.9%...

I hadn't even thought about fermentation temperature control... Probably a good idea considering summer is coming. I'm still leaning towards the kegging system tho. What's a good system for temp control?

I need help. I have some money to burn (which is shocking for me), and I wanted to improve my brewing set-up somehow. Here are the options: Graduate from partial mash to all grain Make kegging system so I can force carbonate I really really want to start doing all grain batches...

Oops sorry that was a typo. I meant to say "for consumption in the summer months". The big question that I had was that if it is fermented during the late fall/winter, wouldn't historic fermenting temperatures be much lower than those that we use today?

According to the research I've done about the origins of the Saison style, it was originally brewed in the late fall/winter for consumption in the winter months. All the research I've done about brewing a Saison myself says to ferment at high temperatures to maximize the estery character. This...

Thanks for the feedback. I took them out of the fridge and I'll try another in about a week.

I know that this topic has been done to death, so I'll skip the diagnosis portion of this post. Starting with the assumption that my beer is cidery because it is "green", what is the best thing to do with my beer that is already in the fridge? My fridge is set cold for food storage, so I...