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Messages - jweiss206

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Jweiss, I hate to laugh as I have had plenty of mishaps. But man your post got me laughing pretty good.

Sent from my XT1635-01 using Tapatalk

Yeah, I think for a few of those I may have been relaxing a bit too much and enjoying a few too many homebrews.

These are some of my favorite mishaps.

I once misread 1 tsp of Anise as 1 ounce and the 'Anise Blaster' Porter was born. Think a nice robust porter with a shot of Jagermeister thrown in for good measure.

I've forgotten to put the little cup thing in a single chamber airlock, so air was freely wandering in and out for the entire fermentation process. Why yes that beer did get infected thanks for asking.

I've added raspberry puree directly into a Saison's primary fermentation before it had reached final gravity. Needless to say I was cleaning up a Raspberry Saison off the ceiling within a few days.

Also failed at some of those common mistakes like running out of propane before the boil is complete or priming the beer for bottling and realizing I don't actually have any bottle caps.

Good times.

Thanks for all of the suggestions. It's a competition a brewery here in Seattle is putting on where the winner will have their recipe scaled up in some form. I'll just call them up and confirm how they'd like the entry form filled out. As I said, it's an IPA so it has in the neighborhood of 15 hop additions. That's a lot of writing.

Thanks again,


I'm sure this has been asked before, but I couldn't find an answer anywhere. I'm filling out the BJCP Entry/Recipe form for an IPA I brewed. I used way more hops than will fit in the space provided. Do you just put the hop schedule entirely on the back of the form or begin filling it in the spaces provided then continue on the back?



Yeast and Fermentation / Re: Reconfirm: I HATE White Labs new packaging
« on: February 08, 2018, 11:26:15 PM »
Impossible to get all the yeast out but worse, sanitizer drips off your hands onto the packaging and wants to drip into whatever you are pitching into. Absolutely hate it. Probably won't buy again.

Agreed, I exclusively use Imperial Yeast, Wyeast or Danstar since the switch.

Beer Recipes / Re: Dry Hopping a Cream Ale
« on: January 11, 2018, 05:46:27 PM »
The highest scoring cream ales I've made were all dry hopped with Citra using Sterling and Hallertau for bittering. As long as it's not overdone, I think an ounce or less of dry hops complement a cream ale very well.

Ingredients / Re: Cryo Hops
« on: August 28, 2017, 05:35:52 AM »
I just bottled 5 gallons of an IPA that I dry hopped with 3 ounces of Cryo hops (Citra, Mosaic, Cascade and Simcoe). I tossed the pellets straight into the fermenter and didn't notice any abnormal amount of trub or residue when bottling. As far as I can tell they act just like any other type of pellets.

Wood/Casks / Re: Filling Dead Space in a Barrel
« on: May 23, 2017, 09:18:43 PM »
I was in the same boat. I've filled my Woodinville Barrel three times now. Twice I brewed back to back batches to get the necessary volume and for the third I brewed a really high gravity 5.5 porter (1.120) and topped it off to reach eight gallons (1.075ish). Never heard of this bead concept. Interesting..

Yeast and Fermentation / Re: Pitching Roselare Blend Slurry
« on: May 03, 2017, 07:37:01 AM »
I'm the other brewer ynotbrusum mentioned. This is the thread I started a few weeks ago.

In a nutshell, I had a similar inquiry as you. I brewed a Flanders Red with Roeselare. After 14 month's I bottled it while simultaneously brewing an Oud Bruin. I racked that Bruin directly on the yeast cake within three hours after bottling. It took two weeks, but the yeast cake started furiously fermenting away. I'm perfectly willing to see what happens despite the fact that the balance of the Roeselare bugs will definitely be altered on the second use. I haven't pulled a sample yet, but what escapes the airlock indeed smells funky.

The Mr. Malty calculator ( ) will aid in letting you determine the amount of slurry you would need for your second brew if that is indeed the way you wanted to go. I chose not to add that extra step and rather rack right onto the yeast cake. So far, so good. Best of luck whichever way you go.

Too impatient I guess. Two days ago coupled with a bump in temperature and the yeast cake is firing angrily away. Had a two week lag time is all. Who knows how the balance of the bugs will sort itself out, but what's escaping the airlock smells as it should.

All seems well. Nothing to see here  :o

Well damn. I read numerous posts and articles that stated the second use of Roeselare produces an even more sour beer on it's second usage. A variety of reports suggested success racking straight onto the yeast cake. Perhaps they did start with a clean fermentation first before racking and either didn't make that clear or I glanced over it. Would the beer turn to sour if I were to pitch a new pack of Roeselare into the fermenter? Roeselare everywhere! On top! On the bottom! or should I just transfer it out and start primary over?

Thanks for the suggestions.

I bottled a Flanders Red and racked an Oud Bruin on top of the Roeselare yeast cake about three hours later. I'm curious what kind of activity one would expect in this scenario. There's been no type of krausening visible, but maybe that's to be expected. It's been doing it's thing at about 65 degree's for 10 days (current room temperature). The initial pitch for the Flanders Red was the most violent fermentation I've ever seen. I'm not really worried about it, but wondering whether I need to pull a sample already to see if it's fermenting along or perhaps even crank up the temperature closer to 68-70.

Thanks all.

General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: March 30, 2017, 11:20:07 PM »

NHC has gone to the checklist scoring format so judges check boxes rather than write notes.

Well that makes me appreciate more the ones that did jot down a comment.

General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: March 30, 2017, 07:42:11 PM »
This is my first time entering the NHC having entered numerous other competitions previously. I've gotten my results back from the Seattle region and am pretty happy with the scores. Out of curiosity is it common not to have any comments filled out? This is the only time it is happened and am wondering if that's standard operating procedure due to the size of the competition or whether it was just judges laziness.

Thanks a lot guys.


My guess is no. But I am not your beer. Good luck and let us know how it works out. Cheers!  8)

I ended up repitching a packet of rehydrated Nottingham into each fermenter. After a few days the gravity hadn't changed. I chose to just transfer the beer to the rye barrel as is and hope for the best, worst case being I throw in some Brett C and let it sit for a year. I just pulled a sample after five weeks to get an update on the gravity. I'm assuming due to the rousing of the yeast during the transfer, the gravity is now at 1.020 at 53 degrees  ;D. Just needed a lot more time I guess. The whiskey flavor is also already quite noticeable. I'm surprised how much in fact as this is the third beer to go through it, the other two having aged in it already for a total of 14 months.

Thanks for all the advice guys. All's well that ends well.

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