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    Using Pre-Hopped Muntons LME

    So someone gave me 2 cans of pre-hopped LME. 1 an IPA, the other an English Bitter. It states an IBU i want to say of like 30 or something (i don't have them in front of me). I was thinking just because they were free (and old) of making a quick american stout recipe and dumping it on a San...
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    Pale Ale Fermentation Temp Question?

    So, I brewed an English Bitter and used Nottingham. For whatever reason I've come to fermenting ales, especially with Notty (and b/c of my house), at around 60-62F. So this batch went for 6-7 days with a pretty aggressive fermentation at this temp and then slowed way down, as expected. In an...
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    Adding Fermentables during Primary Fermentation

    I was reading Jamil's article in BYO about a Belgian Strong Ale and how one method for getting better attentuation (as a homebrewer) is to add the simple sugars right as the primary fermentation is finishing up but when the yeast is still active versus adding all fermentable during the boil. He...
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    Lots of brewing equipment CL: Tewksbury, MA

    http://boston.craigslist.org/nwb/for/2468938488.html EDIT: This is not my stuff. I just saw it on CL and thought someone might be interested.
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    Converting 5 gallong recipe to 2.5 gallon

    Is it as easy as halving all the ingredients, with the exception of the yeast?
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    Not enough Carbonation

    My ale is under carbonated...I think due to loss of some of the priming solution during batch priming. Long story...but I spilled a little before adding to the bottling bucket, then the gasket on the bottling bucket was leaking. I unfortunately added the priming sugar first then siphoned in...
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