Recent content by Jelmi

Hi Stieg000 and others, I know this recipe is from a while back but I'm interested in brewing this clone. Can somebody please elaborate on what "12#" means? I assume it's 12 lbs, but just to be sure. I'm also curious on how you added the choco nibs and coffee beans. Did you just "toss them in"...

And here it is: I brewed it on August 11, kegged it by August 22. It went from OG 1.047 all the way down to 1.007. Just poured myself one after 9 days of pressurizing: But the aftertaste is very bitter. I’m not sure where this is coming from. I have cold sparged and paid good attention to...

A recipe from 2007 and still going strong! I found this recipe via an “Homebrewtalk top 100 recipes” document and thought It would be a good one to try out since I have all ingredients in my inventory. So I brewed up 20 liters of this earlier today. A bit low on the OG (1.047, was some water...

I too started out with bottling, but I’ve recently swicthed to kegging (and a kegerator... yeah!) Saves me time and there is more room in the house since I don’t need to keep empty bottles all over the place anymore.

Hey guys, I'm planning to make this one for my next batch. I do have a question about the flaked wheat, as I've never used it before. My HBS sells unmalted flaked wheat and recommends to boil them for 30 minutes before using them in the mash. This way the starch would become accessible in the...

My Dubbel I made in September last year. It's my first all grain, and the last bottle of the 20 liter batch. Poured at a nice 7,3%. Bitter sweet and I'n very pleased with the result. (Don't mind the quickly thrown together label)

Thanks for the advice, I'll keep checking for the mold to to green. But the jar is in a dark boiler room, so I guess it'll be fine. I yurned on the light just for taking the photo :-)

The liquid is starting to build up now. On the more dry bit on top some fungus is starting to form. Small white little hairs. I'm sure that answer is somewhere earlier in this thread, but is the fungus something I should worry about?

Brewit, I've used sticky sushi rice for this. I took 0.5kg of rice, and cooked it for 10 minutes with 0.5x1.5=750 ML of water. When the water was boiled off, I turned off the heat to let it steam for another 10-15 minutes.Let it cool down in an oven tray (what's the word in English?) and than...

We'll see what is does. No visible activity up to now (yet?).

How can you tell? When the rice had cooled down it looked like a dry rubbery mass to me.

Corey, I myself am using glass carboys. They wouldn't be able to stand the heat of boiling wort without exploding Interesting article Peter, thank you!

I've been eyeballing this thread for a while and finally decided to give it a go today. I've bought some kind of jar in which I've drilled a hole to fit the airlock. So now I've got about 0.5 kg of rice in the container with 2 powder crushed yeast balls (hopefully the right one, my knowledge of...

Well, I'm not a big IPA fan to be honest. But I'm brewing one right now and I do quite like Guinness' Hop House.

Yooper, thanks for your input. The wine is indeed less than 6 months old, I've put it in the carboy about 1,5 months ago. What is the thought behind not putting the very young wine colder? Will the yeast go dormant? I'll keep an eye on the lees that are dropping out.