Recent content by Jeepbrewer

I have been using it for our little brewpub we just opened, and I am still dialing stuff in with this. First- burners take a while to heat up sparge/boil water. Use as much hot water as you can to save your propane and time. Second- volumes are tricky, since the out posts for HLT are below...

For the hops, those amounts listed are about what I used for 5 gallons, so I would double them all up. Only thing I have only read, no experience is the Citra. I heard it is pretty potent, so not sure if doubling that would hurt, help or do the same.

My 2 cents- I have made a few Rye Ales and love em. for 10 gallons- double your rye( i used 3lbs for 5 gallons) - double your hops to 4 oz also a 90 min boil was not necessary for my 5 gallon batches. cheers.

Please provide me with a code, thank you

no, I have planted past Memorial Day and have had success here in Southeast Pa. Where do you live?

1 x -BZ VIEN-- Lordura is your split on this still available? 1 x- FB PILS 1x- TF GPRM anyone up for splitting a TF AMBR? thanks.

Reason is, I love Stoudt's Brewing Smooth Hoperator-real hoppy Bock. I thought I had picked up WL833, oops. So I wanted to see what the thoughts were on something like below, or just do a standard lager with what I have on hand. I have the starter going using Malta Goya, another experiment. Let...

thanks for the heads up Lordura! 1x Thomas Fawcett Marris Otter TF-MOPA 1x Canadian Superior Pale Ale CM-PALE I could also do a split of flaked barley. right on.

After cleaning my carboys this weekend, I need these. Thank you .

I made and just drank a few bottles of a beer I made with the T58, pseudo Witbeer style. The yeast gives a fruity, belgian flavor, but not over the top in any one area. I do not have any pepper from it. This was my first time using it, maybe not the last, it made a good beer.

I really enjoyed NBrewers Lake Waldo Amber when I was doing extract. I am making the AG version tomorrow actually.

I just bottled my saison with 3711, finished at 1.004, very dry, tart and little funk. I just pitched a Belgian Strong Ale onto the cake, and in 4 hours it was off again like a rocket. First time with this yeast, so far I am impressed! I expect many a happy night from these little guys!:D

My cascade is showing similar signs. Check out this link, looks like Nitrogen deficiency http://www.freshops.com/hop-growing/hop-diseases-and-pests

Oh well, my mutated beer still tastes good :)

I have been doing this for about 10 of my 20 batches and works well. How else do you do it? I use a growler or jar 1 cup DME pint of water(boiled and cooled) a pack of dry yeast swirl and 12hrs later I have a starter. Worked so well I blew the bung off my carboy on my last batch. Please...