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Topics - jamminbrew

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The Pub / Not too far off the mark...
« on: February 02, 2013, 08:57:38 AM »

Beer Recipes / And another IPA recipe for comments...
« on: January 27, 2013, 09:25:19 PM »
Here it is, for 5 gal. batch:

12 lbs 2-row,
1 lb crystal 20
1/2 lb carapils dextrine
2 lbs cane sugar

1 oz Belma FWH
1 oz Belma 60 min
1/2 oz each  Mosaic, Aurora Slovenian, Citra, and Sorachi Ace 15 min
1 oz each  Mosaic, Aurora Slovenian, Citra, and Sorachi Ace 10, 5, 0 min
Dryhop with 1 oz each  Mosaic, Aurora Slovenian, Citra, and Sorachi Ace at 10 days, for 5 days

Wyeast 1056, 2 l starter
Ferment at 65* for 10 days, dryhop for 5, or until finished.

Whatcha all think? Thats 20 oz of hops for 5 gallons. Overkill?

Ingredients / Hops storage
« on: January 09, 2013, 10:56:10 PM »
I recently purchased a large amount of hops via the internet. I have received them and have since realized my freezer doesn't have enough room, unless I piss off the woman by getting rid of something unimportant like food. So, I have 2 lbs of hops in sealed barrier bags that won't fit in my freezer. They are in sealed barrier bags, vacuum packed, and no worries about light.  Will they keep in my cool garage? (average around 45-50*) Do they have to be frozen, in order to preserve freshness? I have not opened them and won't until I use them.

Commercial Beer Reviews / Ballsiest beer ever...
« on: December 28, 2012, 06:52:36 PM »

Rocky Mountain Oyster Stout... 

And, (I'm not kidding) it is going to be sold in stores...  in pairs.

Haven't had the balls to try this one yet, kinda skeptical. Anyone tried it? Is it any good?

Ingredients / Belma hops
« on: December 27, 2012, 09:54:54 PM »
After reading the Mosaic hops thread, I went to and bought 10 oz of them. (Thanks erockrph!)

Got to looking around, and found Belma hops on for $5.25 a pound. It is a new hop, and they are selling it low cost to get feed back from homebrewers about it. I picked up a pound because I couldn't pass that deal up. Anyone know anything about this one? What would it be good in? I'm thinking a Belgian ale of some kind, or maybe a pale ale? Definitely gonna use it in an IPA too.

Found some info on it...

General Homebrew Discussion / My beer in a brewery!
« on: December 11, 2012, 07:55:57 PM »
I have gotten to know the owner of a small nano brewery here in Colorado Springs rather well. I bring him a few of my homebrews to drink and comment on. He has been rather impressed with my beers, and has let me brew a couple batches on his system! The first one was my DIPA that won gold at the state fair, and the 1 bbl batch was gone in 4 days. So he was crazy enough to let me back in to brew something else... I made a Belgian style amber, but I used some Citra hop at the end of the boil. Used the Chouffe yeast. Has a high gravity, a peppery flavor, and is a bit unusual. I call it Singularity. It will be released tomorrow as part of their Christmas party. So if any of you guys (and gals) are in the Springs area, come to Great Storm Brewing for a pint or two!

Beer Recipes / Samuel Smith's Stingo clone?
« on: September 29, 2012, 08:37:28 AM »
I had this beer last year, and really liked it. Unfortunately, I haven't been able to find it since. I would like to try and brew a clone, anyone know a good recipe for this?
 Thanks, Ben

So I took my DIPA to one of the local craft brewers here, and he absolutely loved it. Said IPA is his favorite style, and he'd never had one like mine. He liked it so well, he has asked me if I would brew it on his 1 bbl system! He will put it on tap, and sell it in his brewery! I am pretty effing stoked! Just had to brag, haven't been able to hold it in.  8)  ;D

General Homebrew Discussion / Toasting hops...
« on: July 22, 2012, 11:43:04 AM »
I read an article not too long ago about toasting hops. I was talking with a commercial brewer who is experimenting with toasting hops, and brought up this article I read. He had never heard of anyone else doing this, and asked if I had that article. Problem is, I can't remember where I read it, and every search I do on toasting hops comes up with "hops and toasted malt"  Anyone know of this article, and where I might find it?

The Pub / My city is burning...
« on: June 26, 2012, 06:48:24 PM »
Pics taken not 2 miles from my house...
There is ash in the air, looks like it is snowing. The smell of woodsmoke is overpowering. And today was the hottest day EVER in Colorado Springs' history...
The worst part, is this is the work of an arsonist. over 30 fires have been started in our area in the last 2 weeks...

The Pub / Tattooed Grin free downloads...
« on: June 24, 2012, 01:52:53 PM »
For the next 2 weeks, my band Tattooed Grin is giving our album away for free! Take a listen, and if you like it, download and enjoy! Pass it on to anyone who may like it also. Cheers!!

Other Fermentables / First cider questions
« on: May 15, 2012, 08:55:55 PM »
I am attempting my first cider, and haven't been able to find any info on a few questions I had...  Do I need to aerate before adding yeast?  Do I need to add DAP and energizer? If so, how much? Do I need to add them in increments like mead?  Thanks guys...

All Grain Brewing / Second attempt at decoction...
« on: May 13, 2012, 02:19:47 PM »
Did my second try at decotion for a hefeweissen beer today. Went much better than the first, since I actually did some research on how to do it properly.  The first time, I kept pulling out the wort and boiling that, and didn't pull enough to hit the temps I wanted, and had to boil more and did like 6 steps.  And I used torrified wheat, not wheat malt, and got a very low OG, totally missed my intended OG by .030...  But now I know to actually pull out the grains from the mash.  Did everything right, hit all my temps right on, (only did a single decoction to raise the final step to 158*) and am amazed at how simple it really was.  Many thanks to everyone on these forums for good advice and spot on info.  Cheers!

All Grain Brewing / My first dumper batch...
« on: April 30, 2012, 05:25:59 PM »
I brewed an abbey style ale several months ago, and on the first day, the temp spiked at 78*. I got it back down to 72*  quickly. I didn't think too much of this, as I used the Wyeast 1214 and 3787 yeasts, which are tolerant of higher temps.  By the 3rd day, I smelled a sulfur/solvent odor in the fermentation chamber. Thinking this might have been a temporary deal, I didn't worry too much, figuring it would ferment out.  At bottling time, the odor was gone. But 2 weeks later, I sampled a bottle, and at first, there was no odor/off flavor, but as it warmed up, the smell and flavor became prevalent, and stronger.  It reminded me of the old Testor oils paint thinner, not like nail polish remover or solvent.  I waited about 2 more months, but it has not gone away.  Going through my notes and trying to figure what went wrong, I checked the jaggery sugar I used, and found that one of the main ingredients in it was salt! So either high fermentation temps, salt, or infection? What effect does salt have in a fermenting beer? I guess that after 30 brews, only having one dumper is not bad odds...
Here is the recipe:
10# pilsner
1.12# flaked wheat
1# aromatic
1# biscuit
1/3# special B
3# clover honey  (2 min)
1/2# jaggery sugar (10 min)
1oz hallertau  60 min
1/2 oz saaz 20 min
1/2 oz williamette 0 min
90 min mash at 152*, 90 min boil
200 billion cells 1214, 200 billion cells 3787
Pitched at 62*
OG 1.080
FG 1.006
5 gallon batch

Thanks for any info  and insight...

The Pub / Ha ha... so true...
« on: February 15, 2012, 06:24:47 PM »

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