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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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    Cider infected -- campden to the rescue?

    My cider that I started fermenting in November was coming along so nicely... yesterday it had a brilliantly clear color and I sampled it and it tasted awesome. Apparently I wasn't clean enough with my sampling procedure and my batch got infected. Today there were a couple small pellicles...
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    Screwed up bottling after 1.5 year primary

    Yeah, I had an Irish Red in primary for 1.5 years and finally bottled it a little over two weeks ago. It's been sitting in my basement at 60 Fahrenheit. I cooled a bottle on Friday and cracked it open... no fizz, nothing. No carbonation whatsoever. Tasted it and BLECH. It was sweet as hell...
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    Using refractometer/hydrometer to determine sugar content for priming?

    Does this sound like a good idea? Say I use a refractometer/hydrometer to get a reading of SG 1.057 from some fresh pressed apple cider. That means the density of the cider sample is 1.057 times the density of water(1kg/liter), correct? Fructose is the primary sugar in cider. We want to...
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    Serving from keg at cellar temp(55ish)?

    I'm looking into getting a kegging setup but don't have a fridge/freezer to put the kegs in yet. I figured I could just do it in my basement which is perpetually around 55 fahrenheit and serve into chilled glasses or something :) Anyone do that? Will you receive excessive foam from serving...
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    How do you measure your volumes?

    I just did my first all-grain batch on my new setup and wound up only putting 4.5 gallons in my primary. Recipe: Some Kind of Bitter 8 lbs 2 row .5 lb Caramel 60 60 min boil 1 oz Fuggles FWH .5 oz Fuggles 60m .5 oz Cascade 60m .5 oz Fuggles 30m Safale 04 My mash was 3.5...
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    How much do you worry about your fermentation temps?

    All my brews have had a kind of off flavor to them that I can only describe as "homebrew taste". It's a weird kind of buttery and cardboardy flavor and I'm not sure what's causing it. I use yeast starters and ferment in my basement, but I have no way of controlling the temperature, which ranges...
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    When hot liquor into mash tun -- pour or siphon?

    I know that you want to avoid oxygenating your hot wort but does this apply to the hot liquor coming from your HLT/kettle and going in to the mash tun? Will oxygen get trapped in solution and oxygenate the wort during the mash? Should I pour or should I siphon? :) I'm doing my first...
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    Still cider - backsweeten with cider and bottled - how to prevent bottle bombs

    My current plan is: 5 gallons of UV pasteurized cider from a local cider mill + 1 packet champagne yeast + pectic enzyme until it stops bubbling... then rack it off the primary fermenter/yeast cake to a bottling bucket. Once it's in the bottling bucket, add 5 crushed campden tablets and up...
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    Partial mash hefeweizen - wow, it's dark...?!

    Since it's so dark, I guess I'll just call it dunkelweizen :) 1 lb oats 2 lb wheat 3 lb dry wheat malt extract 1 oz hallertau hops @ 60m 1 pkg White Labs hefeweizen yeast Mashed the grains @ 155 degrees in 2 gallons of water for about 90 minutes, then removed the bag, let it drain and squeezed...
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