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Messages - JKL

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Yeast and Fermentation / Anyone have problems with US-05 lately?
« on: March 20, 2012, 08:30:17 AM »
I brewed 11 gal of Porter last Saturday and pitched a packet of US-05 into each 6.5 gal carboy at 60F. By Sunday evening I had signs of fermentatation in one carboy but not the other. I've used a lot of this yeast and know it can be a slow starter at low temps so I didn't think much about it until I stil didn't have any activity last night when I got home from work.  I bumped up the temp and pitched another pack. This morning I finally saw a little activity. I just bought that yeast last week from my LHBS and pulled both packs from the same box. I bought those because I was afraid the packs I had may have been old? I'm glad now I had the extra. I was just wondering if anyone has had problems lately?

Ingredients / Hop age questions?
« on: March 05, 2012, 09:28:17 AM »
I'm looking to use up some pellet hops I bought last year in 2 batches.  Some are sealed in barrier bags, some are vacuum sealed, and some have been opened, sealed tight with tape. All have been in my freezer double ziplocked since I've bought them.  I sat down this weekend and reformulated my recipes
to use most of what I had using the "hop age" tool on Beersmith. Not knowing when these things were harvested, I figured the "months" from November 2010. Is this the correct way to figure this and to those who have used this tool, how accurate is it at refiguring the A.A's?

General Homebrew Discussion / Re: Why I brew
« on: February 29, 2012, 03:20:09 PM »
I agree that there are tons of commercial brews that are better than mine but generally I only buy new stuff for inspirational purposes these days.  I began brewing in my late teens because I thought I'd save money? Of course we know that's impossible. In my twenties, I brewed just to brew.  I thought quantity was cooler than quality. Now that I'm in my late thirties, married with 2 kids, I'm lucky to brew when I can. When I do I want to brew the best beer I can. I've become very meticulous in my process an thanks to forums like this my beers are a million times better than when I started this obsession.  I suppose "I brew" because it's one of the best feelings to handcraft a recipe and hit all your numbers.  2nd to that is walking out of the beer store empty handed because you can't find anything better than what you have at the house.

General Homebrew Discussion / Westy in the US!
« on: November 15, 2011, 04:02:30 PM »
For those who have never tried one it looks like you might get to try an ABT 12 next year....well if ur lucky enough to find it?

This is from BA. Posted a couple weeks ago.

Westvleteren Beer To Be Distributed In U.S.

Westvleteren is coming to the U.S.

You read that correctly. For the first (and more than likely) only time in history, Westvleteren beers will be bottled, shipped and legally sold on U.S. soil.

Widely regarded as the maker of some of the most coveted beers in the world, the brewery will ship a limited amount of product to the U.S. in an attempt to raise money for an aging monastery in need of repairs and also planning and expansion.

Daniel Shelton, of Shelton Brothers Importers confirmed that next April, he will be importing 7760 special ‘gift-pack’ units from the Belgium-based brewery and monastery. The packs contain six bottles of beer and two, 15cl glasses.

Shelton is still working out the exact details of the deal and could not yet confirm what the suggested retail price of the gift pack will be or which markets will receive the beer. Shelton is based in Belchertown, Mass.

Undoubtedly, the gift packs will sell for considerably less than what the “grey market” is offering at this time on auction sites like eBay.

Additionally, Shelton mentioned that Manneken-Brusel Imports out of Austin, TX would also be importing an undisclosed amount of the beer into the U.S market.

All of the proceeds from the packs sold into the U.S. market will help fund the rebuilding and expansion of the Westvleteren monastery. Westvleteren made about 4,500 hectoliters of beer last year (approximately 3,800 U.S. barrels).

The Shelton Brothers import beers from approximately 100 different breweries into the U.S. market.

Source: ... ted-in-u-s 


Posted: Nov 04, 2011 - 20:13:48 UTC (2 weeks ago) | Permalink

Equipment and Software / Re: temp control
« on: October 12, 2011, 05:43:48 AM »
Would you set the differential to 1 or 2 degrees keeping in mind that a 2 degree swing would save the refrigerator a lot of wear and tear?

Using a thermowell can help cut down on wear and tear. I have one of these.

Equipment and Software / Re: temp control
« on: October 04, 2011, 01:07:00 PM »
Yep, If your outside do yourself a favor and spend the extra bucks on a 2-stage.  I recently bought a 2nd single stage controller from this place ( and I wish I would have taken my own advice.  Now, I'm going to have to buy a 2-stage, or wait until Spring to brew, or convince my wife to bring my freezementer inside for a few weeks.  I guarantee the last one is not an option.

Ingredients / Re: Thinking about a Citra IPA
« on: September 30, 2011, 07:34:25 AM »
I have a IIPA on tap that I bittered with Columbus then began "hopbursting" with equal additions of Citra, Centennial, and Amarillo @ 20 mins and every 5 mins down to flameout.  I also dryhopped with equal additions of Citra, Centennial, and Columbus.  At 1st taste the beer was all Citra and I wasn't quite sure I liked it?  It is a VERY dominate hop.  Some 3-4 weeks later, I'm able to pick up some of the other additions and the malt is coming through nicely.  Great fruity beer that is so easy to drink it's scary.  Especially at 8.2%abv.

Equipment and Software / Re: Brewer's Gloves?
« on: September 21, 2011, 07:03:22 AM »
do they get the pinhole leaks like a lot of gloves get from use in brewing (cleaning/sanitizing) chemicals?

I've only used them 3 batches so I can't really comment on how long they will last.  I clean them before brew and the spray with starsan before I touch the hop bag.  They handle heat pretty well. I can touch the hop bag out of boiling wort after flameout and not even feel it.  When you squeeze it gets a little warm but no where hot enough to burn you. 

Equipment and Software / Re: Brewer's Gloves?
« on: September 20, 2011, 10:30:23 AM »
I've been using a pair of silicone(?) BBQ gloves. I bought them so I could squeeze out my hop strainer after the boil but I also use them when switching hot hoses and hot lids.  They work really well but I dont touch anything too hot (ie. burners) they will melt.  They are made for pulling hot chicken, pork, etc. so they are made to be used with food. I think I paid $12 at Academy.

Kegging and Bottling / Re: Smaller than 12 oz. bottles
« on: September 19, 2011, 07:59:02 AM »
Right now, Flying Dog is selling 8-packs of their high gravity beers in 7 oz amber bottles.
(I wondered why it was only 8 bucks for an 8-pack...)

Rogue is also using 7oz bottles for some of their imperials but selling them for $5 - $7 ea :o 

Beer Recipes / Re: Recipe Ideas for the Hophead
« on: September 12, 2011, 08:45:57 AM »
Experiment. Become your greatest critic.

I like that.

Equipment and Software / Re: Help me improve my efficiency
« on: September 06, 2011, 09:07:20 AM »
You're on the right track when considering the crush of your grains.  You could have the LHBS run the grain through twice, but I suggest getting your own adjustable mill.  After I got my mill,  I went from low 60's to 75-80% efficiency.


I was stuck at 65% also before I bought my BarleyCrusher.  I'm now at around 77% for 1.050(ish) beers. 

Something else to maybe consider is mash length.  After a failed attempt a few months ago to brew a IIPA when the gravity came up short.  I took some advice I read here on the forum about mash length and mash out temp.  I'm a batch sparger as well.  I brewed a Black RyePA(?) yesterday and I'm proud to report I made the biggest beer to date w/o the use of brewing sugars.  1.077 OG at 68% eff.  I'm not sure if it had anything to do with it but I did a 90min mash and attempted to mash out but only got my grainbed up to 163F.

Beer Recipes / Re: Help building Black RyePA / Rye CDA please.
« on: September 01, 2011, 03:18:52 PM »
Thanks for the help guys.  I'll stick with the 1 ground pound.  I'm thinking I may take this in a DC RyePA kinda way and add some wheat and carapils but still use CTZ's and Cents.  I have some Citra too, but I dont know how those might play off the rye?

Beer Recipes / Re: Help building Black RyePA / Rye CDA please.
« on: September 01, 2011, 01:48:52 PM »
I'm trying to get away with ingredients I have already.  I read somewhere else that if you grind the Carafa III in a coffee grinder an then add that to the top of the mash at sparge you can get a little more color.  I wonder if a pound would be enough doing it that way?

Beer Recipes / Help building Black RyePA / Rye CDA please.
« on: September 01, 2011, 01:03:10 PM »
I'm switching gears this weekend and decided to do a Rye CDA or whatever you want to call it.  Thinking of a cross between a Hop Rod Rye and a CDA. Here is what I have so far.  Looking to come in around 1.072 OG / 1.012 FG and 75 ibu.  My big question is how to get it darker without adding too much roastiness. I thought a .5 lb of Carafa III would have done the trick but according to this free recipe builder I'm using here at work it comes in low on the color chart.  

Original Gravity (OG): 1.073  (°P): 17.7
Final Gravity (FG):    1.018  (°P): 4.6
Alcohol (ABV):         7.17 %
Colour (SRM):          17.2   (EBC): 33.9
Bitterness (IBU):      69.6   (Tinseth)

69.57% American 2-Row
11.59% Rye Malt
5.8% Flaked Rye
5.8% Munich I
5.8% Victory
1.45% Carafa III malt

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