Recent content by j_dub4t

I have used Brun Water for years and have found it to be the most accurate estimator for mash pH for my system. Time after time my pH has been within +/- .02, which I find to be acceptable. However, I just ran into the same problem as shetc. For time savings, I did my first full volume mash on...

Thanks for the quick response Yooper! I agree with what you are saying, but my hope was to boost the ABV of the second beer with sugar. By my calculations I would end up w 10 gal of 4.7% beer. The reason I am considering adjusting this at all (besides the fact that I am anal) is that my...

Took my first go on a new mash tun, and overshot my gravity out of the mash. I watered it down before the boil and ended up with extra beer, no problem. I was brewing a german pilsner and was shooting for around 1.009 FG. The beer ended up at 1.013 and is sweeter than I wanted. I wanted...

Realize that now, like I said - "On my third pint already" Eh well. Thanks for the help

Pitched at 66C. Held it for 36 hours. Raised it over the week to 70C to ensure that the yeast finished out. Went from 1.080 to 1.010. Scary drinkable for 9% ABV. This stuff is great. Highly recommend it for any hop heads out there. On my third pint already.

aaaaaaaaand I'm an idiot. Just in case this happens to some one, I figured that I would post what it actually was. I used a blowoff tube. Sanitizer was sucked up the blowoff tube and sat on top of the beer. Really stupid. I would ask if its still ok to consume, but I don't really care. I'm...

I just brewed the Hop Hammer (double IPA) recipe from BCS. When I moved the beer into the carboy, cold break, proteins, etc began to drop out. After the heavy stuff dropped out, the liquid had stratified into two distinct layers. I had never seen that before and thought it might have something...

The first beer I made was a 1.055 and I mashed at 154. The second was a 1.047 and I mashed at 152. Both finished out at about 1.020. Does ph effect fermentability? i was under the impression that ph was related to efficiency and tannin extraction more than fermentability.

Yea, I understand that would be ideal, but since I just made a dunkel I could save about $20 by reusing the same yeast. Plus its too cold in my house for ale fermentation. I did just buy a bru belt, so I think I will be trying to nail down my AG process with ales after this attempt. Thanks for...

I am currently on my third all-grain batch (a munich dunkel). My other all-grain beers have been drinkable (good flavor), but even with modest starting gravity (1.047- 1.055) none of them have finished below 1.020. I assumed my mash temp was off, but my thermometer is calibrated and is showing...

It is a bit frustrating to be unsure of what is going to happen when using malt extract. Even when I contact the sellers, they are unsure as to the exact grains/amounts that are used, and how the extract was made (mash temp, etc). Makes it a bit difficult to maintain a consistent process with...

I'm willing to bet that this is the case, on both points. I guess I just wasnt expecting that much of a dropoff on an extra pale vs a pale extract. Honestly, it barely tastes like there is anything there. Almost like I bought a coors light ingredient kit or something. I know that both...

Hops were the proper alpha acids, and used Beersmith to adjust the quantities so that the IBU's would be the same as Jamil's recipe (using Rager formula). I got the hops from Austin Homebrew Online, so I assuming they were of decent quality.

So far the consensus seems to be shifting around my hop schedule, and I am sure that would get me closer to what I am looking for. However, since I was trying to copy Jamil's "award-winning" recipe, I expected the recipe to be "good". I was disappointed with the lack of a malt flavor also, so I...

It didn't ever have aroma. I caught a slight smell of hops during fermentation, but almost nothing once it came out of the keg.