Jim

  • Floating dip tubes certainly make life a lot easier and I have them on all of my kegs now. I recommend also adding the filter for them if you’re concerned about clogs. For $3.00 it’s pretty cheap insurance. https://www.morebeer.com/products/floating-dip-tube-filter-attachment.html?a_aid=BrewTogether

  • Jim posted a new activity comment 2 weeks, 4 days ago

    Welcome Steve! There are some great people on here!

  • Jim posted a new activity comment 2 weeks, 5 days ago

    What type of porters/stouts do you generally like? Are you looking for something sweet or something dry? There are a lot of differences between say a milk stout and a dry Irish stout, or a Russian Imperial Stout.

    • I am looking for something in the Russian Imperial Stout neighborhood but without the +9% ABV and maybe a little more chocolate notes. I love a good, sweet milk stout, but I have a Peanut Butter Milk Stout recipe that I am pretty happy with.

  • Jim replied to the topic IPA Yeast in the forum Ingredients 1 month, 1 week ago

    I guess my point is that if you’re not making the jump to temperature controlled fermentation, that you’re going to have to accept some small level of off flavors. I used to use S-05 about 95% of the time I was brewing, and that was before I did temperature control. I probably did at least 50-60 batches of pale ales and IPAs with S-05 without…[Read more]

  • Jim replied to the topic IPA Yeast in the forum Ingredients 1 month, 1 week ago

    Agreed on S-05. I been using it for years, and it never lets me down. Yes, you’re at the top of the ideal temperature range, and yes, if you were a professional brewer worried about beating out competition you might worry about minor off flavors, but at a homebrew level and without temperature control, I wouldn’t worry about it.

  • Jim posted a new activity comment 1 month, 1 week ago

    There’s nothing wrong with being a little bit lazy once in a while, John!

  • Jim posted a new activity comment 2 months ago

    Looks good! What yeast did you use? Kveik?

    • Just US-05! It’s my standard workhorse yeast. Always have a good result with it!

  • Jim replied to the topic Smoked English Ale in the forum Recipe Ideas 5 months, 3 weeks ago

    I did one with some Briess cherry wood smoked malt before. Was an interesting flavor. The key is not too much. about 1lb light smoked or 1/2 lb heavily smoked. I’d say 10% of grain bill is a good smoky flavor. 14% was a bit too much and 7% was lacking for me. It’s fun to brew with. Just like most things, it all depends on how much smokyiness you like.

  • Jim replied to the topic Tap beer at home in the forum Home Breweries 6 months, 1 week ago

    Here’s one similar to Arthur’s but with 3 taps – https://amzn.to/3cazfC5 – that one will keep you going for a while! 🙂

  • Jim replied to the topic Tap beer at home in the forum Home Breweries 6 months, 1 week ago

    Hi Anthony – welcome! If you’re just getting into brewing, the 1-gallon system John recommended is a good way to start. Homebrewing can become an expensive hobby, and you don’t want to invest too much before you know if you like it.

    If you are going to a larger batch size right off, and you’re committed, I recommend a tap system that will give…[Read more]

  • I’ve been brewing for almost 30 years and most of that was before there was a lot of dedicated brewing equipment that was easy to get for homebrewers, but I admit I am becoming more interested in one of these as I’m getting older. I like the idea of brewing inside without making a huge mess and it might be easier to use than all of the manual…[Read more]

  • If you’re looking for brewing books, I highly recommend:

    How to Brew (Palmer)
    Designing Great Beers (Daniels)

    The Brewing Elements series is also good to pick up – there are four books, one dedicated to each of the brewing elements:
    Yeast
    Water
    Malt
    Hops

  • Don’t panic yet! Starters will definitely help you in the future. They will reduce stress on the yeast and have them awake and hungry! For now, slowly bring the temperature up to about 70, and GENTLY shake the fermenter. After that, give it several hours to show signs of fermentation. If that doesn’t work, you can pitch some additional yeast. Good luck!

  • What yeast are you using and what is the temperature you’re fermenting at? Slow fermentation might indicate that the temperature is too low for the yeast. Did you make a starter?

  • Jim replied to the topic Hard Coffee in the forum Recipe Ideas 8 months, 1 week ago

    John, I have to tell you, that sounds awful. If you’re determined to make it, I would wager that Pabst is brewing an extremely flavor neutral malt-based beer with no hops in it, and then adding flavoring and sweetener. That’s the easiest way to be able to sell it canned in the US. You could do the same approach or you could make a (God forgive me)…[Read more]

  • Jim replied to the topic Lactose Replacement in the forum Ingredients 8 months, 1 week ago

    One other thing you can try is to mash at a higher temperature than usual, maybe around 158° to decrease the fermentability of the wort and make it fuller-bodied and sweeter.

  • Jim replied to the topic Irish Red Ale in the forum Recipe Ideas 8 months, 1 week ago

    Northern Brewer makes an Irish Red kit that is actually pretty good and is very cheap. This is the extract version –
    – 0.5 lbs Belgian Cara 8
    – 0.25 lbs Briess Special Roast
    – 0.125 lbs Belgian Biscuit
    – 0.125 lbs English Chocolate Malt
    – 6 lbs Gold Malt syrup

    – 1 oz Willamette (60 min)
    – 1 oz US Goldings (30 min)

    -Nottingham Ale…[Read more]

  • Jim replied to the topic Irish Red Ale in the forum Recipe Ideas 8 months, 1 week ago

    Do you brew extract or all-grain?

  • Jim replied to the topic Lactose Replacement in the forum Ingredients 8 months, 1 week ago

    I don’t believe there is a perfect 1-1, but a combination of things can definitely help you. Lactose has an effect on sweetness, mouthfeel, and flavor. If I were replacing it, this is what I would do:
    Mouthfeel – Add 1.5 to 2 lbs of flaked oats to add a silky. creamy mouthfeel.
    Flavor – add a small amount of vanilla extract to add just a bit of…[Read more]

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