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  1. W

    Yeast Starter too active - seeking advice

    I have apparently made a successful harvest of Pacman from two bombers of Shakespeare Stout. So successful, in fact, that only at 800 ml I am already foaming out of a 2000 ml flask. This fact combined with the fact that I am supposed to make a 1600 ml starter for a particular brew concerns...
  2. W

    Bought Some Grains, Bought Some Hops - Help me combine

    So I had an epiphany the other day and decided that I need a better grasp of what different base grains and different hops contribute to my brews. Most of what I bought I have never used before but I searched on here a bit to get the feeling that if I just ordered a variety, then the good...
  3. W

    Coffee/Tea/Chocolate Infused Beers may suffer under new regulations

    Found this interesting...and ridiculous. http://www.stltoday.com/business/columns/lager-heads/article_430fbc81-7101-53ab-a2b3-6f5580772eb2.html Sorry if this is a repeat.
  4. W

    Lag time when pitching from slurry

    I brewed a Belgian Dubbel yesterday and used the slurry from a Leffe clone I racked (also yesterday) which used Belgian Abbey II yeast. I took it from the primary where it resided for a month. I guess this is somewhat of a noob question, but is the lag time any different when pitching from...
  5. W

    Deep Fried Beer?

    I never post on here since I've spent most of my time as a member here soaking up all the knowledge that you all have to offer. But this morning I woke up, read this, and had to share. http://www.fieldandstream.com/blogs/hunting/2010/09/texas-chef-successfully-deep-friesbeer
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