Recent content by jimjohson

the busy part gets over real quick sometimes

If your going to quit going, I'd send a polite email explaining what I'm doing and why.

Welcome to the Forum

I agree with the don't happen by accident part , but I also got good sour in 18 hours by keeping my mash temps between 120 and 125f for that 18 ours

if my spell checker don't get it, build a bridge and get over it

Till they break. I use a bench top capper(super agata), to reduce strain on the neck. I bottle 24(12oz) and keg the rest.

use a lager yeast, at low ale temps. (55-58f). should give dactyl.

your probably in for the same fight I'm having with honeysuckle been fighting it for 2 years now and the battle continues.

Mashing the grain for a Red Irish Ale as I type.

Hey Jeff, yeah I signed up here when MrB self destructed. then ran into Louie in the taproom and started pulling y'all back to the Borg. I read a lot, not like the Borg I can't catch up in here.

I'm going to be brewing my first attempt at a AG Irish Red

The williamette is a flavor additive while the cascade is aroma, not much flavor and both share flowers in the descriptions...might pull together.

I'm not sure I'd want to screw up the taste of the cerveza with the PoR taste the CAL has.

Im in Cusseta near Columbus.

Wait...Your very first batch is an all grain?? I am impressed...I thought I was doing good to hit AG in 6 months. You got cojones bro! :D