Janet's Brown Ale?

[TastyMcD]

Looking through the thread and I'm not seeing many fg numbers. What is a desirable fg for the JBA?

Assuming a 1.065-1.068 OG, a FG between 1.014-1.018 works well, 1.018 being better than 1.014.
Tasty

[EllisTX]

Looking through the thread and I'm not seeing many fg numbers. What is a desirable fg for the JBA?

Assuming a 1.065-1.068 OG, a FG between 1.014-1.018 works well, 1.018 being better than 1.014.
Tasty

Thanks for the quick reply. I'll punch it up in beersmith and brew tomorrow. I'm top cropping a kolsch so I should get a good quick start to fermentation. Hard part now is deciding if I can make room for 10 gallons instead of just 5.

[HayaBrew]

Hi Tasty,

I'm gonna brew this for my next batch for the first time, pretty excited about it.

In the recipe you have Cascade at 0 minutes. Do you steep this in the whirlpool for 30 minutes after flameout? Also, do you use the HopRocket for filtering/hop aroma, and if so, what amount do you use?

Thanks!

[EllisTX]

Damn, top cropping is the bomb.com I top cropped some wyeast 2565 and it took my JBA from 1.067 to 1.016 in just under 8 days. I hit all my numbers in the mash and boil. Went 62 for 4 days then up to 65 since. The sample tastes great and the yeast stayed neutral. Another success thanks to "Tasty, Tasty, He's so laced with lacey....."

[TastyMcD]

Hi Tasty,

I'm gonna brew this for my next batch for the first time, pretty excited about it.

In the recipe you have Cascade at 0 minutes. Do you steep this in the whirlpool for 30 minutes after flameout? Also, do you use the HopRocket for filtering/hop aroma, and if so, what amount do you use?

Thanks!

At flameout (0 minutes) I stir the wort with a brew spoon for 30 seconds and then I let it sit for 30 minutes. Then I pump (pull actually because the pump is on the cold side of the Therminator) the wort through the Hoprocket (upside down) filled with 4 ounces of whole hops placed in a hopsack. This takes about 15 minutes for 12 gallons. I use the Hoprocket (hopback) to filter the wort. I don't think it adds much aroma compared to dryhopping.

https://sphotos-b.xx.fbcdn.net/hphotos-prn1/530193_4128258440331_1287708584_n.jpg

[NervousDad]

I finally have this carbed, but I'm getting a strong fusel alcohol taste, it is still very good though. Does it just need more time? my OG came in high at 1.070 and I didn't take a FG, but my beer usually get about 75% attenuation with 1056

The beer sat in the primary for 3 week and I racked to a secondary and dry hopped for 1 week, I then racked it to a keg and carbed it. Per Tasty, I started the fermentation at 65 and ramped up 1 degree perday after the krausen started to fall (I think it was @ day 4) to a final temp of 70. I used a 1600 ml starter with Wyeast 1056

[Ozwald]

Fusel flavors can drop a bit over time. But so will all those hops. I'd keep sampling it to try and catch it at it's finest. When I've done Janet's in the past, I keep my normal fermentation temps as everything else I do with 001 & never had any issues. I like to do a slightly slower ferment between 62-64 & keep it low until day 4. Even when I let it rise, I stop it at 68.

[NervousDad]

Thanks, I just checked it and it has improved greatly, I guess it was just still a bit green. Good stuff!