Recent content by Javaslinger

I recently heard Scott Janish of Sapwood Cellars and the recent author of The New IPA, suggest that dry hopping around 58 could lead to less grassyness in big dry hops. I'm interested in trying this but curious about the timing. I'm would imagine this would mean postponing any dry hop until...

No peated malt, but I did use 1lb D90, 1lb D45 and 1lb of succanant.

I brewed up a Belgian Dark Strong and I'm getting some not-entirely unpleasant, but out of style, smokey phenols. Wondering where the heck they came from??? Wyeast 1214 at 66F and slowly ramped up to 72. Definitely did not get out of the yeast comfort zone. OG 1.083 FG 1.010. 2L Starter...

Already made it. A pretty mild saison. I fermented at 72 to keep it from getting too funky. I think it's going to be a great base for this. We cold crashed it w/ gelatin overnight and racked it over the fruit today. I'm going to keep it in the keezer in secondary at 42 for maybe a week to...

We harvest them locally each year. We've made wine a few times with that. Basically we peel them and pit them by hand. The result is basically a mush. I froze that until ready. The very top layer did oxidize to a dark brown but the rest was a luscious golden PawPaw color. Still smelled and...

Well, when I talk about adding fruit to a keg we're looking at temps around 40F. You're going to get a lot less fermentation both because there is much less yeast and the temps are quite low for the yeast.

hmmm, I had completely missed that the fruit my start the fermentation back up. I guess I don't want that to happen... Maybe rack to a keg with the fruit in a bag in the keg? Try to not secondary....

90% of people seem to suggest adding fruit after primary fermentation in a secondary container. If I'm not planning on harvesting the yeast - why not just add it to the primary vessel after fermentation is complete? What is the downside? Some specifics. I'm making a Belgian Saison with...

My goodness man! You never back to tell us the results of your side by side experiment!

So I'm thinking about trying my first fruit beer with a local Appalachian fruit called a PawPaw. It's flavor is sort of cross between a mango and a banana. I have seen pawpaw beers out there in the craft beer universe but usually they're a wheat beer or maybe a fruited blonde ale. I don't...

I wonder if it is the crystal malt. It doesn't seem like 'that much' crystal for the style. But I have heard that some people just don't like the flavor of crystal malt. Maybe I'm one of them....

64-66F

This latest was a low abv milk stout 8.5lb Maris Otter 1 lb Crystal 80 1 lb flaked oats 3/4 lb pale chocolate malt 5 oz midnight wheat 4 oz roasted barley 2 oz chocolate malt 1 lb lactose 2 oz fuggle S-04 yeast rehydrated

So I've brewed a lot of stouts and they all seem to have the same cloying sweet smell when they're young. In my Imperial Stout this took a LONG time to age out. In my lower gravity stouts it is less intense and takes less time to diminish. I guess my question is what is it? Is it an off...

Amen! Jersey and Tim are a brutal waste of time. Not Funny. And frankly rude. Why, as a beer aficionado, do I want to hear the opinions of a couple of jackasses who don't know a damn thing.