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  1. O

    US05 in Soured wort

    I kettle soured a Berliner to 3.9ph with Omega Lacto blend. Boiled for 15 mins with .5oz German Tettenang. Added a whirlfloc and yeast nutrient. Rehydrated the yeast in boiled water cooled to 90F. Cooled the wort, added O2 and pitched the yeast. I put in in my ferm chamber set at 64F. I'm at...
  2. O

    Mint in beer

    So I tried that Ballast Point Peppermint victory at sea imperial Porter. It's really good and I have been wanting to add some mint to a brew. I like this one because it's subtle. I've had others and it was way too much. My question to those of you who have used mint in a brew. How much mint...
  3. O

    Gravity stuck

    So I'm in the process of fermenting a kit Russian Imperial Stout. The SG was 1.082. I checked the gravity after 1 week the gravity was 1.032. I checked it again last night (a week later) and it's still between 1.030-32. It still has bubbles, but I assumed it would have been lower by now. I have...
  4. O

    Hello from St. Louis suburbs.

    Just brewed my first batch on Sunday. I'm on TheHotPepper.com and some of the guys there recommended coming here to get more info etc.
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