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  1. J

    Late Extract Additions and DMS?

    It seems pretty standard advice around here to add ~half your extract close to the end of the boil to minimize maillard reactions and darkening. How does this affect the chemicals in extract that are responsible for DMS? I've read in a few places that you want to boil your wort for 60 min with...
  2. J

    Scorched LME?

    Drank my first extract American Pale Ale yesterday. I was generally pretty good, but it had a little bit of what I assume is an extract twang at the end of the sip. From what I've read, I assume it's from slightly scorching the extract on the bottom of my 5 gallon pot. Maybe a stupid...
  3. J

    Dry yeast for big beers

    I'm planning a big beer now, an IIPA. Does anyone see any potential problems with rehydrating 2 dry yeast packages and pitching them? I can never seem to make time the day before to make a proper starter. Too much yeast? Not enough? Brewer too fat and lazy? Thanks
  4. J

    Beer smells and has a slight taste of manure

    Just out of curiosity, how do you know what manure tastes like?
  5. J

    Brewers Best Fruit Flavors?

    What concentrations do use use for a lightly flavored batch? Heavily flavored batch?
  6. J

    Brew an Authentic German Style Hef?

    I'd like to brew an authentic German style Hefeweizen using partial or BIAB approach. How hard is to get really close to some of the best German varieties? I've heard from some other brewers that everything they do comes out more like an American Wheat. They say, to do one like I'd like...
  7. J

    recommended bottle conditioning temp

    What about warmer fermentation temps? I'm keeping the primary and secondary in the mid to upper 60s, but I don't have a way to keep the bottles at a stable 70 deg. Summer house temps rise to 80 during the day in Houston.
  8. J

    DIY Wort Chiller Fail?

    I made the same mistake. As long as it doesn't leak you're good to go. After you bend that 90, the copper will strain harden. Copper is not a metal that holds up well to repeated flexing. You could crack it by trying to force it straight.
  9. J

    Greetings From Houston, TX

    I'm originally from Colorado and have spent significant time in London, but I've been here for 5 years now. I'm 1 batch into brewing, and I appreciate the advice from other members. I do have some concerns about fermenting and bottle aging in the upcoming Texas heat though... Cheers
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