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  1. Barfield

    Need ideas for 2nd runnings batch

    Hey, folks. I'm brewing a Belgian dubbel this weekend. Doing a no-sparge, full volume batch for the first runnings. Grain bill includes Belgian 2-row (~70%), and the rest aromatic malt, CaraRed, Special B, and D-180 candi syrup. I'd love to hear some ideas about possibilities for the second...
  2. Barfield

    Question about Formula Quoted in Greg Noonan's "New Brewing Lager Beer" Book

    On page 12 of Greg's book, there's a familiar and frequently requoted formula for as-is, coarse grind yield. The formula is also reposted by Stan Hieronymus at ProBrewer here. My question is: what is the magic number "0.002"? It's not discussed in the text. Assuming a typical malt from Crisp...
  3. Barfield

    Pipefitters(?) question: assembling a fitting and gauge

    Not really a brewing question, but more of a pipefitters question, applied to my 4-keg keezer. I would like to build and install a leak detection system inline in my CO2 supply line. The idea is this: place a high resolution digital gauge in the gas line between my tank regulator and multi-tap...
  4. Barfield

    Hopping Advice: Belgian Dark Strong

    I need some hopping advice: I'm brewing a big Belgian Quad this weekend, modeled after Josh Weikert's "Brew Your Best Belgian Dark Strong" from beerandbrewing.com. The grain bill is 11# Belgian Pilsner, 3# Belgian Munich, 0.25# Special B, and 2# D-180 candi syrup. Planned OG is 1.090. 90 minute...
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