Search results

CornyKegs 728
Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
  1. E

    12oz vs Bombers

    So a friend of mine and a successful local home brewer suggested I use bombers the next time I bottle for myriad reasons. Mostly because in his experience it carbed better and overall produced a better beer. Oh and it's about half the work on bottling day. Anyone care to way in?
  2. E

    Dark Night At Acre in Chicago

    Hello fellow beer nerds! To celebrate the darkest night of the year, my local taproom Acre in Chicago's Andersonville neighborhood is tapping some rare and amazing dark beers. Come out this thursday (12/22/11) to enjoy the likes of 2010 Goose Island Bourbon County Vanilla Stout, Stone 2008...
  3. E

    First pm recipe formulation

    Hey guys, I'm brewing my first pm recipe that I came up with tomorrow. It's an IPA, here it is: 5# Mutons Light dry malt extract 3# American 2 row 1# Crystal 60L 1 oz. Amarillo (10.3) 60 min. .75 oz Amarillo (10.3) 40 min. 2 oz Cascade (5.5) at flameout Wyeast American Ale II 1272...
  4. E

    I'm Back

    Hello fellow brewers, Just tasted my first home brew after about an 8 year hiatus from the hobby. Man, wish i had never left! While the brew was a little thin (was over my final volume by about a quart) and it was a little green cause I only bottled it a week ago, boy was it good. No off...
  5. E

    Sort of New to HBT, from Chicago

    I just saw the introductions page and kinda feel bad cause I've been reading on here for a while and even posted a few threads and haven't introduced myself. I live in Edgewater Chicago and am back to brewing after a long time off. This forum is great and I have already learned so much. So...
  6. E

    Feaux-barrel aging

    Hi everyone, fairly new to the forum. I was wondering if anybody had tips on feaux barrel aging a porter or stout using oak chips. How long did you soak the oak chips in the whiskey and how much whiskey was used? And then how long did the chips sit in the beer in the secondary. I know there are...
  7. E

    Whitbread 1099

    Hello all and thanks in advance for any replies. I've been on about an 8 year hiatus from home brewing, and recently got back into it and wondering why I ever stopped. My question is this, my last brew was a robust porter and I pitched 2 packs of wyeast whitbread 1099 at 65*F. I noticed that the...
Back
Top