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Everything posted by Jdub

  1. i guess my question is......adding hops at 0 means basically adding at boiling temp. whirlpooling suggests to cool the wort down a bit and then add the hops and stir for like 15 min. wondering what the difference is if any. i have an upcoming recipe which wants me to add at 0 min. wondering what i should do, b/c my one experience with whirlpool was great. is this minutia?
  2. anyone have an opinion when a recipe says to add hops at 0 mins (flameout) vs. whirlpooling? whirlpooling as i understand it is cooling the wort from boiling to around 170-190 deg or so and then adding hops and stirring it up good in the kettle for a period of time. i had excellent results with a recipe by whirlpooling and i'm wondering if those 2 techniques are interchangeable, or is it specific to a certain recipe?
  3. for 2 gallon batches, i agree that a good whisking will get you what you need. I use an aeration stone and oxygen tank to aerate my 3 and 4 gallon batches. there are folks on this forum who wouldn't spend an extra couple of bucks to upgrade their yeast, or make a yeast starter. I do all that stuff because I want to, and feel like i get good results from it. To each their own..it's your beer!
  4. you don't need to wash your new bottle caps. just sanitize them. also, not everyone has a bench capper, although, having one myself they are very nice. @Shrike's advice about the wet dish towel is spot on. that's what i did when i used a wing capper.
  5. if i were to boil honey, i would let it cool before adding to the fermenter. ya i hear what you're saying @Shrike just wondering if you would wind up with some honey flavor. I guess not. @RickBeer once told me that the only way to get honey flavor is from mashing with honey malt. maybe i'll test that out soon with a 2 row/cascade smash i have in my queue.
  6. thanks! i will try it one of these days, adding to fermenter. i suppose you could even wind up with some honey flavor, as opposed to adding honey to the boil, where you would not. i'm not afraid to experiment, especially with small 2 or 3 gallon batches.
  7. i was just wondering if i could add it after high krausen with no issues. from what i've read, honey is fairly bacteria resistant, so sanitation is not my concern, but would it have the desired effect of more abv. i skipped adding a lb of sugar in this recipe. i think i'll leave it alone.
  8. no need to. i never have even thought about that.
  9. that's really funny! no it's supposed to be an imperial ipa and only came in at around 7%. beersmith suggested it should be around 9% or so. i could leave it alone and be happy or i could add something now.
  10. hey, i have an IPA that's about 1 week into fermentation, so the bubbling and krausen is over. my OG came in a little low for what i wanted. i was thinking about adding honey to the fermenter now to boost it a bit. any thoughts?
  11. yeah, that wouldn't go over well in my house. LOL. a case of bottles will cost about as much as buying a 12 pack of something you will enjoy and you can reuse the bottles.
  12. Stretch, you may already know this, but save your non-twist off bottles, like SA. they are great if/when you start using glass bottles. just my 2 cents.
  13. i made the voodoo recipe as is. that uses the BAA hme. i would eliminate the brown sugar all together if i were to brew it over again. if you really want to test it out, get 3 cans of it, brew 1 straight up, one voodoo recipe and one subbing cane sugar. you need a point of reference imho.
  14. maybe make some cookies and have a bake sale? LOL
  15. i would second @Shrike's comments. i brewed that recipe and did not like it. If I were to brew it again, I would skip the brown sugar and find another adjunct, like corn sugar, or honey to sub for it. I have a can of BAA and will give it another shot at some point.
  16. that's not enough grain in my opinion. I know that you want to use your 1 gal fermenter, and that's great. The time that you are investing, you could come up with a 2 gal batch and ferment in your LBK. that's what i would do.
  17. how much grain did you use? i like ABV, and for a typical 2 gal batch, i might use 4-6 lbs of grain to get where i wanted to be.
  18. oh and leave some room in the trunk of your car, or suitcase for some jester king and st arnold!
  19. @Creeps McLane you know the answer to that. If you come to Dallas, we're hitting some breweries!
  20. you mean can you put your jug into the same camping cooler with your LBK? of course. i have 2 fermenters in my mini fridge right now.
  21. with a BIAB recipe, you would steep grains in pot 1 and that is also your boil kettle. You would heat water in a separate pot and use all or part of that to sparge with into pot 1. i just meant that you said that the instructions suggested 2 different additional sparge water pots? or that's what i read at least. the grains will absorb some of the water, and some water will boil off too. just try it and see how it goes.
  22. almost all of the all grain mashes that i do, beersmith recommends starting with strike water at 163 deg and then add my room temp grains to get to ~152 deg or so. that's weird suggesting 2 different sparge water pots.
  23. i know exactly what you mean and it sounds like you fermented at a low temp, so you did it right. my 1st was am lager and it had a green apple cider taste. The beers will improve with some of the craft refills. even better are the partial mash recipes. keep it up!
  24. i read your question and you said you saw the bubbles at bottling time. i assume you let it ferment for 3 weeks. did you cold crash? i have had yeast rafts before as well. cold crash and they will most likely disappear. cider taste could be extract twang. i have experienced that, even when fermenting at low temps. just the way it is sometimes. good luck and keep brewing.
  25. @Cato hmmmm I might know someone in TX who could arrange a bottle for you if you can’t get it in VA.
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