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  1. N

    sparge water

    Im not all grain or a partial mash brewer. But I do think treating my grains as such is helpful to my brew,so after I soak them I sparge them. While I was brewing an IPA yesterday,I realized I had some left over sparge water as I neared the end of may boil. I used it to replace what I had lost...
  2. N

    force carbonation questions

    I have a question about force carbonating beer. After doing some more reading i found I have more questions. What I've been doing is this: Transferred from secondary into keg I add some c o 2 to displace oxygen, usually about 10 psi. I keep it cool usually in the thirties forties For the...
  3. N

    kegging co2 question.

    So I have started kegging and I love it so much!! I have some questions about force carbonation. I have read other posts and am still confused. My process: I rack from secondary into my keg. I put 10 psi to displace o2. When its cold (in the 30s) I put another 15 psi in,and move the keg to the...
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    Stout with vanilla and cocoa help

    So, I was at the VT brewfest over the summer(everyone should go!) when I was stopped dead in my tracks by the most beautiful glass of beer in the world. It was by a Canadian brewery.. in Montreal i think. It was a nice, full bodied stout with a very forefront taste of Vanilla and cocoa. "twas...
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    Altec 24 turbo yeast?

    I have a very important wedding to attend in less than 2 weeks. I actually forgot that I promised the happy cuple a batch of beer as a gift... What are your thoughts on using this super turbo yeast? It will be done in 2 days, in which time I can bottle it and have a finnished product by the...
  6. N

    Stuck and strange behavior!

    I have a cherry oatmeal stout that has been acting up some. I need some help troubleshooting and figuring this out, so I can save my beer and so th is dosent happen again! I have made this beer many times before with no issues. One thing I did different was because I forgot the ringwood yeast...
  7. N

    Adding oak to beer: whats the right ammount?

    So, I have to admit to experimenting with brewing. In the past, I was getting bored with the same routine so I have decided to try different things. One of these thoughts is about oak. I have read it is easy to over oak, that oak has no business being in beer, that is offers a wonderful flavor...
  8. N

    Saison replacement?

    Is it possible to use a Bourdoux(4267) yeast to replace Wyeast Saison liquid? If not, is thereanother strain I can use?
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