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

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    Over attenuation?

    So lately I've been getting final gravity readings on a lot of my beers that are too low. Things from stouts to weizens are coming in under 1.010 consistently. Is there an easy way to stop fermentation at the target fg or ways to limit yeast activity? I bought a new hydrometer thinking it was...
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    Witbier fermenting but not much krausen

    I have a wit in the basement with wb06 in it and there is fermentation but little krausen. The beer looks very milky. Should I be worried at all? Sent from my iPhone using Home Brew
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    Losing efficiency in smaller batches

    I started all grain brewing earlier this year with a 10 gal circle cooler mash tun. when doing 2.5 gal batches, my efficiency has gone down, occasionally a lot. Has this happened to anyone else? Sent from my iPhone using Home Brew
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    Good dry yeast for an oatmeal stout?

    I'm brewing an oatmeal stout this weekend and want to try a new yeast. I almost always use safale us-05 for stouts but am feeling adventurous. Anybody tried a different dry yeast with success? Sent from my iPhone using Home Brew
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    American wheat beer: Windsor or west coast ale?

    I am prepping to do an American wheat beer with a mild hop character ( shooting for boulevard wheat or goose island 312) and was wondering if anyone had used either of these in an American wheat. They both sound like they could be very good yeasts for this style. Sent from my iPhone using...
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    Windsor yeast in an Irish stout?

    I'm brewing a dry stout this weekend (might change to oatmeal stout) and want to try danstar Windsor yeast. Has anybody used this in a stout before? I'd love to hear about it. Sent from my iPhone using Home Brew
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    Dry saison yeast-anybody have experience with it?

    I'm a recent all grain convert Bd want to try a saison with summer coming up. I was wondering if anybody can tell me how well dry saison yeast works. Sent from my iPhone using Home Brew
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    Figuring out water loss to mash grain

    I'm a recent all grain convert and am coming up short on some boils. I shoot to get about 6.5 gallons of wort to boil and have been using 1 gallon of loss for 10# of grains. Does anybody have a better method than that? Sent from my iPhone using Home Brew
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    Thoughts on a blackberry amber ale?

    Curious if anyone has made one. I'm thinking of doing one this weekend.
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    I'vehad better luck with dry wheat yeast...

    Than live yeast. Anyone else have that same track record?
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    Krausen got into s-airlock

    So i was fermenting a wheat ale, fermentation stuck, and i re-potched the yeast and it went crazy. Well, it foamed into my airlock. From what i can tell it didnt pop the stopper loose but it did flow out of the airlock all over the carboy. I switched to a clean and sterile airlock and put it...
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    Using lager yeast at room temp; permissible?

    I brewed an Oktoberfest and didn't realize I grabbed lager yeast at the lhbs until I already pitched it and was cleaning up. Can I continue as is? What should I expect in terms of time to completion from this?
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    Screwed up a hefeweizen...any thoughts?

    So i brewed a hefe (extract w/ gains) and the hefe looked great but had no flavor and was very watery. The og reading was typical of a hefe? Any "house-like" diagnoses are welcome!
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    Scaling a batch size (newbie here)

    I've brewed 5 batches (partial mash/extract) so far and they have always been 5 gallon yields. I want to scale down to 2.5 gallon batches so i can brew more more frequently. My question is in order to cut my yield in half, can i simply divide my ingredients and water in half to achieve that...
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