Recent content by jkpenrod

Yes,had just assumed I was going to take a hiatus from brewing while over there because I thought it would be too difficult to get ingredients. Now I am just curious if it is too difficult to ship the stuff to myself or if there are any restrictions.

So I just posted a new thread, but just in case someone looks in here first. I am wondering if I can bring ingredients with me when I move to Japan at the end of May. I have several sealed bags of DME, specialty Grains, and Hops I also have a couple of items that have been opened, I am wondering...

I just found out that I am going to be moving to Okinawa for work at the end of May. I have quite a bit of sealed DME, Specialty Grains and Hops that I am faced with either getting rid of before I go or taking with me. I am wondering if it is possible to take these things with me and if so is it...

I am making my first attempt at yeast washing; I followed the instructions and waited 20 minutes to pou then waited another 20 minutes. What I was left with is this.... Is the middle layer really all that I want? If so I am wondering if I should measure the bottom layer, re shake and when...

Seems you may have hit the nail on the head. It was in fact WLP500. as such I may leave it for a little while longer.

No, different yeast. The yeast for the pale ale came from a kit so I really do not even know what type of yeast it is. I got a good deal on a couple of starter kits after Christmas. Basically I wanted the equipment and it worked out cheaper than buying the equipment individually. I just used the...

fair enough. How long can you normally wait before determining the need to repitch and potentially losing a batch? or put another way, how long can you keep a batch without pitching?

I brewed two batches this weekend, one a pale ale and one a stout. The pale ale was brewed Saturday and has a nice krause formed. The stout was brewed Sunday and 36 hours later no signs of fermentation... I pitched a monastery yeast. A,d am wondering if I should go ahead and repitch with a...

Well Jonas has me snowed in so I am planning to do some brewing this weekend. I am looking to make a stout and the yeast choices available to me are Windsor British-Style Beer Yeast and White Labs Monastery Yeast. Anyone have any experience or thoughts on using either of these two for a stout?

Specifically a nut brown ale. I found a recipe for a nut brown ale I want to try and I am trying to decide if I want to stick to the yeast recommended in the recipe or if I want to experiment and try a hef yeast to add some banana flavor. I am just not sure if there are reasons I should not do...

I have answered some of my own questions regarding substituting when I found this info. Does it look good? LME to DME = LME times .8 (6.6 LME * .8 = 5.28 DME) DME to LME = DME times 1.25 (5.28 DME * 1.25 = 6.6 LME) DME to Base Grains = DME times 1.67 (6 DME * 1.67 = 10 Base Grains) assuming 75%...

Interested in trying this, but as a partial mash can you substitute DME for the Pale Malt? Also what exactly are flaked oats? I am assuming they are different than the rolled oats you get at the grocer. Sorry for the basic and silly question, this is all still new to me.

So I bottled my first brew today. Nice fruity aroma, light flavor with a nice finishing hopiness. Here are the vitals: Brew date: 12/29/14 Racked:1/22/15 Bottled: 1/25/15 O.G. : 1.040 F.G. : 1.012 ABV: 3.7% 44 bottles

This link is dead, but I am looking for this information. Does anyone know where I can find it now?

Really? no thoughts or suggestions from you forum users?