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  1. sksquibbs

    HLT Heat Exchange

    I was thinking of building a heat exchange coil out of copper tubing to recirculate my mash through. Would copper be a poor choice to build a coil for this purpose mostly worried about off flavors since copper copper is a seeming practical choice for it malleability and heat exchange...
  2. sksquibbs

    Think this will be too muddled

    I want to make a American hopped imperial stout that is big gnarly beer that will probably age for approx 2-4 month. Just looking for some opinions on the amount of dark crystal and roasted/toasted grain in the bill. 14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 70.9 % 2 lbs Barley...
  3. sksquibbs

    Temperature buffer of water bath

    I was wonder if anyone can help me out with a couple question regarding water baths How much does a water bath buffer the temperature of the actual fermentation. Say if you have a water bath at a constant 64 deg and your vessel (probably a plastic carboy) is at high krausen, how much would it...
  4. sksquibbs

    Any quick insight/hop schedule

    Kinda new with chinook so I don't have a firm taste baseline for it does this hop schedule look ok Black ipa/iipa 12 lbs 2-row 1.5 lbs munich 1 lb carafa III Mash at 152 Harvested bells yeast(relatively strong attenuating American strain from previous use) 1oz chinook @ 60 min .5oz chinook...
  5. sksquibbs

    Oberon type wheat beer

    Any input on this hop schedule and basic recipe 50% 2-row 45% red wheat 5% crystal 20 Single decoction mash from a 110deg beta glucan rest to 153deg rest For the hop schedule I was thinking of skipping any 60 min additions And using: 1oz Hallertau @ 30 1 oz Czech saaz @ 15 1oz Hallertau and...
  6. sksquibbs

    Separated fruit beer batch

    I was think of making a generic wheat-blonde beer along the lines of: 6.5 lbs pale 2-row 3.5 lbs red wheat malt .5 lbs crystal 20 .5 lbs flaked wheat And aim for about 20 IBU with a 60 minute hop addition US-05 yeast Single infusion mash with appropriate sparge The kicker is I would...
  7. sksquibbs

    Too sweet for a mid-low gravity beer

    Was thinking of using .5# of Carmel 20 and .5# Carmel 60, or roughly 1# Carmel 40 in an APA. The mash would include 10# 2row 1.5 Munich as the base. shooting for low 50s IBU and OG in the high 1.050's @ 155 single infusion mash. Any opinions I this would result in too much residual sweetness...
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