tag:blogger.com,1999:blog-3537147682557117770.post1431580839630945250..comments2008-08-09T12:45:55.247-06:00Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-3537147682557117770.post-45976755756916115802008-08-09T12:45:00.000-06:002008-08-09T12:45:00.000-06:002008-08-09T12:45:00.000-06:00

Thanks for the help, Ted. I am brewing up the Saison today.

THE MERKIN MANhttp://www.blogger.com/profile/00598179494381668056noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-63089746093198247122008-08-04T14:10:00.000-06:002008-08-04T14:10:00.000-06:002008-08-04T14:10:00.000-06:00

Merkin Man, Jaggery is a unrefined sugar made from cane juice. It's fermentability, I would imagine is fractionally less than refined sugar due to its content being more nutrient rich. However, I did input cane sugar as the ingredient in my recipe. The flavor of the jaggery was definitely unique, not cider-like, but a definite sweet "candy-like" flavor was noticeable with the amount I used. If

Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-81234412486808785952008-08-04T09:58:00.000-06:002008-08-04T09:58:00.000-06:002008-08-04T09:58:00.000-06:00

Hi there Ted.I am hoping to use some jaggery / panela in a Saison recipe this week. I am having trouble finding an acurate extract potential figure for this kind of sugar.What value did you use for this recipe?Thanks.

THE MERKIN MANhttp://www.blogger.com/profile/00598179494381668056noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-39040904676568543402007-06-04T09:19:00.000-06:002007-06-04T09:19:00.000-06:002007-06-04T09:19:00.000-06:00

Sarah, I just hope you will love this pale ale. It should have all the Belgian yeastiness, with a very low bitterness and hop profile, which should be nice. But it won't have the citrusy, spicy or floral character you find wonderful in some commercial examples.David, thanks again for helping out with this brew. Our first time "batch" sparging went really well. Because we used a very small amount

Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-66488768156048998132007-06-02T18:27:00.000-06:002007-06-02T18:27:00.000-06:002007-06-02T18:27:00.000-06:00

Brilliant of you to post the cost per 12oz. bottles and the 6-pack! NoMeansNo would be proud of you, even though you forgot to mention there is no liquor tax on home brew! I am very psyched to drink your first Belgian brew! Cheers, mate.

Davidhttp://www.blogger.com/profile/02318547168434655443noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-10033255557727931622007-05-24T21:18:00.000-06:002007-05-24T21:18:00.000-06:002007-05-24T21:18:00.000-06:00

Honey, it's awful nice of you to brew a belgian for me. I will never forget my first Tripel Karmeliet experience...

sierrajuliettromeohttp://www.blogger.com/profile/06142448253137096632noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-2763959094990976012007-05-23T07:37:00.000-06:002007-05-23T07:37:00.000-06:002007-05-23T07:37:00.000-06:00

Ted,First off, that's a great calculator! Good find. I have seen a lot of free things out there, and I listened to the Basic Brewing radio podcast on brewing software. I am a spreadsheet man myself, but I am going to give some of these programs a try.So anyway, after reading your response, I revisited my recipe, efficiency and the calculator and found a very obvious source of my over shot on

Travishttp://www.blogger.com/profile/08293454329758079937noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-10297307182192256822007-05-22T13:03:00.000-06:002007-05-22T13:03:00.000-06:002007-05-22T13:03:00.000-06:00

Travis, I noticed you had a similar situation after reading a post of yours. I did cool the wort before taking the readings. I'm not used to taking a pre-boil reading, and wonder how much it changes after the boil (boiling off about 1.5 gallons). From my memory, it only changes about 3-5 points, but I'd like to figure that out. Would you know? I guess fixing wort gravity can't be done too

Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-61202943396002273332007-05-22T10:06:00.000-06:002007-05-22T10:06:00.000-06:002007-05-22T10:06:00.000-06:00

After it was all said and done, the final gravity came out high?...at 1.058!Did you cool the early gravity reading to the right temp? It seems like a no brainer, but I brew alone, and last time I was brewing and my mind was elsewhere. I took a reading and it was low. So I did an aggressive boil down and wound up .010 over my target! I added water to get close, but I had not realized what I

Travishttp://www.blogger.com/profile/08293454329758079937noreply@blogger.com