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  1. J

    Adding dry yeast during bottling

    Hello I'm going to bottle my sour dubbel after 8 months of aging and was going to add champagne yeast to the bottling bucket. My question is how much of the packet should I use?
  2. J

    Question about Dry yeast & Wyeast Roeselare Blend

    I'm going to make a Jolly Pumpkin La Roja clone from Austin and I planned on using Roeselare Blend. Now here's the question, it shows the approx. SG will be 1.062, this seems a little high for one package of Roeselare since I've read NOT to make a starter for this strain. However, I do...
  3. J

    Experimental Sour Dubbel

    Hello all, just have a quick question about my experimental sour dubbel. I brewed an standard dubbel extract kit and after two weeks I transferred to the secondary. I then decided to pitch a pack of wyeast roeselare and threw in Bourbon soaked oak cubes. It's been sitting in the secondary for 7...
  4. J

    Should I rack a second time?

    So, for my second attempt at home brewing I decided to brewed a batch of Grand Cru from Midwest. In the primary it was fermenting aggressively for 10 days slowed and came to a stop after the 13th day. I waited till the 21st and racked to the secondary. Well, the following morning after...
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