Search results

I made an oatmeal stout, recipe here:http://beersmithrecipes.com/viewrecipe/640165/coconut-vanilla-berbere-stout OG was 1.093, FG was 1.021. 5 gallons into the keg. All equipment has been calibrated so I'm confident in the numbers, and that fermentation was complete Used US-05 (actually 2...

Hello! I have recently kegged my pumpkin beer. I spiced in the keg with a cinnamon plus (which has cinnamon, nutmeg, allspice) and vanilla beans tincture. Tastes really good, not overspiced thank goodness. The issue is that I would say the flavor is more apple pie than pumpkin pie. Now, I...

I tried searching but cold crash is a very BROAD topic on here! Made up a 1.5 liter starter last night for my brew tomorrow afternoon. I am making a 3.5 gallon batch, so I am concerned about pitching the entire starter in there. That would increase 15% the volume of the wort with nasty...

I have this keg kit: http://stores.kegconnection.com/Detail.bok?no=707 99% satisfied! My issue is that I sometimes get the impression that my beers aren't really all that carbed, even though I have left them on 15-18PSI for MONTHS. My 20lb tank has lasted over a year (also making me wonder...

So one of my tea balls I was dry hopping with opened up inside my keg and clogged the dip tube. I fixed the clog and put a stainless steel scrubbie on the end of the dip tube to try to keep any more hop chunks out. Beer tasted fine last night. Today I tried a sample and the beer REEKED of metal...

More details in this thread: https://www.homebrewtalk.com/f163/high-temp-high-gravity-belgian-question-422758/ My question is this: I started fermenting a 1.086 Belgian Dark Strong 3 weeks ago at about 70 degrees. I ramped up to 80 after about a week. So checked my gravity this weekend...

Brewed a gumballhead clone today. Was shooting for 1.050 or so and ended up with awful efficiency, only got 1.040. Seeing as I have 60 IBUs in there, should I just let this sucker ferment out and have a rather intensely bitter session wheat? Or would you add some honey or sugar or dme or...

Hello everyone. I am currently fermenting a 1.080 Belgian Dark using Wyyeast 3822-PC. Fermentation range is up to 80 degrees, and I have heard this guy can get stuck if you stay at the low end of the temps. For the first 5 days I was around 70 or so, I have now ramped up to 80. My question...

Hello again friends and fellow brewers! I was wondering if anyone would mind taking a look at my recipe, and provide any pointers or things they would change? Plan on brewing this weekend, already have the yeast and candi sugars...

Question on aging out oak: I used oak chips, and as I was warned could happen, I overdid it a bit. I've heard that aging will mellow out the oak, so I am fine with that. My question is if the oak will age out if I have the keg in the keezer, or if I need to bring it back up to room temp...

Hello, I have a sour mash saison fermenting in primary. Using WLP566 Saison II. Supposed to be a LOT more forgiving then 565. Question: do we need to add dextrose to dry out the beer and make it more "traditional"? Already a 1.068 OG. If we should add more sugar, how much? My collaboration...