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Jdub

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Jdub last won the day on October 20

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About Jdub

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    Brewmaster
  • Birthday January 21

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    Male
  • Location
    Lone Star State
  • Interests
    Beer, bourbon, 4 wheelers, hunting, pellet grills/smokers. If you want to talk ribs or brisket technique, let's do it!

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  1. Ya I think all the new brewers are on FB. Mrb is recommending fermenting in the low 70’s which goes against what I learned about mrb kits early on. I guess proof is in the results. Brewers seem to be happy with their beer.
  2. what @Shrike is saying is correct. porter is an ale, and if you have an inkbird, i would turn the temp down a bit.
  3. for mrb hme's, i would stick with 65-70 deg and the 3 weeks fermentation method. i guess time in bottles conditioning depends on the recipe. Some of them suggest 6-12 mos, some say a few weeks.
  4. yes, am going to get started after i have a little coffee!
  5. just crushed 11 lbs of grain for my "Texas Sunset Pale Ale". brewing in the morning. Using Centennial for bittering. Eukanot, simcoe and loral Cryo hops for low temp whirlpooling and dry hopping. US-05. should be good.
  6. i don't about their american noble hops, but i just bought a bunch of their cryo hops for my next brew. I have used them for whirpooling, or hop stand after the boil, and they are incredible. if you don't want the hop bitterness, but more of the flavor/aroma, you should try them. here's an article that explains how to use them: https://www.yakimachief.com/homebrewing-with-cryo-hops/
  7. hey @Cato i have an altbier grainbill loaded in BS. what kind of hops did you use and what schedule during boil? curious? i have hallertau blanc (60 min) and tettnang (15 min) in my recipe that i have yet to brew. wyeast german ale yeast.
  8. i think the advice is sound. identify your target before you shoot. decide what you want to brew, find a recipe for it online or other, scale it to your batch size with brewing software or do some math. then go get your ingredients and brew it up. many here have brewed with random ingredients before, but that is probably after brewing many batches and kind of know what to expect. you'll probably make better beer. just my free advice.
  9. @StretchNM if you don't mind me asking, why do you want to brew 1 gallon batches? to each his own, but it's no more effort to fill up your LBK (2 gallons) and have more beer.to drink. especially if you really like it....know what i mean? i used to think that the LBK was way too much beer, and now I'm questioning the concept of 4 gallons. go figure.
  10. my bottle washing method.....drink beer, rinse out bottle pretty good. put in box in garage. when i feel like washing 50 or so bottles, i use oxy clean free, hot water, a bottle brush and a bottle tree. not that bad. i must say that i haven't washed bottles in a while now.
  11. it can also depend on how strong your boil is. my kitchen stove vs. my turkey fryer burner are 2 different outcomes potentially.
  12. 1st of all, if @Creeps McLane told you something, you can take that to the bank! LOL. I believe that the default in BS is .5 gallons per hour for the boil off rate. I would argue that mine is higher, so I agree with you. sounds right. I usually start off with almost 5 gallons (4.7) and struggle to get 4 gallons into my fermenter....trying to leave some of the hop sludge behind.
  13. @StretchNM buy 1 year of beersmith. you'll be hooked! write everything down in the notes tab on BS.
  14. interesting article. i think i get the freshest ingredients that are available to me as a small time home brewer, however time is my biggest enemy. often times i am feeling rushed when i'm brewing, and telling everyone around me that i'm almost finished. i make alot of mistakes b/c i'm rushed a lot.
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