Recent content by JumboBlimpJumbo

I haven't built this yet but I think it will work well and help eliminate the condensation problem people are having in the fan. I replaced my old downdraft cooktop and I'm planning on re-using the blower from that - they are designed to deal with steam condensing inside of them and will not...

Only one way to find out :mug:

BTW, I don't know if I was very clear on my comment about how much hops you use, add all the hops you want in the boil, but I would fish them out before you let your wort chill overnight unless you specifically want them for that purpose. When you leave them in there you get a good amount of...

I haven't chilled in my kettle but I've read on here that several people have with good results. I think as long as you have a somewhat tight fitting lid it should be fine. I just use my fermenting bucket to chill the wort, with vodka in the airlock and a vodka soaked cotton ball in between the...

That should be fine. I've done a couple batches that were liquid malt extract either by itself or with 1/2 lb or so of caramel malt, with the only one single hop addition after flameout added directly to the bucket I used to chill overnight. Just boiled it for 10 minutes and added 4 oz of a...

I just moved to Tulsa about a month ago near 61st and Memorial. Where are you at?

This method of hop addition will definitely contribute bitterness, but I don't know how to quantify it. I did a batch where the only hop addition was 4 oz of Summit 14.0% added to the bucket and allowed to cool overnight. The hops were pellets in a bag and I removed them before I pitched the...

7 lb light LME 1 lb light DME 1 lb Crystal 20 4 oz Summit 14.0% pellets (added to no chill bucket, hop bag removed after cooling overnight) Safale US-05 OG 1.053 FG 1.014 Boiled malt extract for 15 minutes then transferred to bucket.

I've been meaning to update on an experiment I did with bucket hop additions. This was an extract batch, boiled only 15 minutes, and the only hop addition was 4 oz of summit 14.0% directly to the no chill bucket. The bucket was sealed, allowed to cool overnight, and the hop bag was removed...

If you're averse to using the plastic buckets and want to use your kettle, I think a good option would be to buy another lid, drill a hole, put in a grommet, and do the vodka soaked cotton ball in the airlock thing. Or you could just do that to the lid you have but then it's kind of ruined for...

I'm no expert but I've been reading quite a bit lately so I'll give you a quote from John Palmer and Jamil Zainasheff from Brewing Classic Styles (pg 236) Keys to Brewing Belgian Dubbel: "Good fermentation temperature control also produces the right kind of fruit esters for this style...

I made this with an extra pound of pilsener and I used WLP 550 Belgian Ale yeast with no starter. I also only did a 60 minute boil and mash, and used 2 oz of Saaz 3.0% because that's what I had - only boiled for 60 minutes, not FWH. OG - 1.068, FG - 1.014. It's only been in the bottle 8 days...

I've never done a side by side but I guess it must be a lot more noticeable that way. Have you noticed a difference in the character of the bitterness aside from just the amount of bitterness? From the two I have done with the bucket hop additions I would say the character of the bitterness is...

I'm gonna throw out a quote from John Palmer from Brewing Classic Styles "The main bittering agents are the alpha acid humulone resins, which are insoluble in water and not particularly bitter until isomerized by boiling." In my experience I haven't noticed a difference in bitterness levels...

I finally got this batch of beer to my friend and she said she really likes it. I don't think she was expecting much because she doesn't really care for any of the gluten free beers on the market. My recipe was modified in the following ways: 6 lbs Sorghum syrup and 1 lb corn sugar 0.75...