Recent content by JRapp

Hopefully it can help me pull of something better than the last Ginger Ale!

A long long time ago, perhaps in March I purchased all the ingredients for a Vienna Lager, Partial Mash. I jammed all the ingredients in the fridge/freezer and just never got around to it. Now that my basement is a nice 75*F and I am out of my bottled big beers I am wondering if I can convert...

Sounds awesome!

Surely I'll win this time!

Ok, so I made my 1st all cider about 3 months ago, an English dry. Had it in primary bucket maybe a 2 months, transferred over to secondary carboy and it was not only super tasty, but crystal clear. I mean crazy clear, very little sediment moved with it(im a beer brewer). Pop a T-shirt onto...

Im in!

Just bottled my version of this, Hydro sample tasted good, although suprisingly sweet at 1.012. 4 gallons various juices. 1 gallon water 1lb amber DME 1lb Light DME .5lb Turbidino sugar 4oz crystal 60 3oz crystal 90 2oz honey malt (I went a little overboard) 2oz of I forget...

Just got my ingredients today but altered it a bit, I wanted it fairly sweeter but will this be too sweet? 4oz Caramal 60 4oz caramel 90 2oz Honey Malt 2oz Carapils. Its not a huge difference. Also I have safale 04 and Notty, unsure what one I want to go to go with att, probably...

I actually need it today at Meijers and was really surprised, they call it a 6.9% Golden Lager. Im slightly curious.

As I have changed over from all extract to Partial Mash/BIABS I always have to go and convert all the recipes I imitate over from either extract or AG, so I decided that when I make a decent PM of my own i'll post it up for any other people like me who like or have to do Partial Mashes This...

Is their any benefit whatsoever from using a medley of juices? So I have 3 gal Motts, 1 gal of a cider and 1 gallon of another fancy A. juice. I know if pressing apples using many types of apples adds complexity, will it make a difference if using store bought pasturized? Thanks!

Im stoked to try this over the weekend. I started reading about mead and got excited for that(I live down the street from Ken Schramms and B. Nektar) but honey is expensive so I decided on cider instead. Sadly I dont feel like messing around with backsweetening so the thought of just mini...

:off:This. That is extremely Neopolitan, I just had to laugh because thats exactly how it would go down. When I lived out in Licola I just ordered everything offline, could find a damn thing local even though everyone makes there own wine/cheese/Liquor.(I was doing beer only att) One good...

Double post!

So you just racked poured the AJ directly onto the trub cake? Thats sounds easy, I love easy.... I might try a cider on my upcoming Wyeast London ale 3 yeast as well as on my WLP 570. Also got 3lb of local honey around, experimenting with booze is fun!