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

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    Question about hard cider that sat in a carboy for over a year... no airlock

    Well more that I made this stuff over a year ago, got busy and in the meantime the vodka in the water lock evaporated. So it has sat there with no actual water lock for some time. My question is: Is this stuff going to be ok to bottle? This is a high gravity cider. Probably somewhere around...
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    Beer seems to have stopped fermenting after 3 days.

    Usually, it takes my Beer around a week or so to ferment. This time I decided to make a maiboch. It got off to an almost immediate start and began fermenting immediately. This recipe called for several pounds of dextrose sugar. So I wonder if that created a more instantaneous reaction. Secondly...
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    beer turned out flat: I added yeast.

    So... I was very excited about how my Belgian Strong Ale turned out after letting it sit for a number of months. But when I opened one, it was completely flat. Obviously the yeast must have been dead before I added the priming sugar. Anyhow, since I figured there was nothing to lose, I opened...
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    Question about bottle aging and how it affects flavor.

    I just bottled my Belgian beer yesterday. It is a clone of Gulden Daak, a very strong ale of around 11% ABV. Before I bottled it, I took a few sips. Not bad, but it had a sort of bitter taste. So my question is does bottling beer like this tend to mellow out after sitting for awhile? I've read...
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    How much corn sugar to add? Belgian Beer

    My Gulden Draak clone is now ready for bottling. One of the things I really like about Gulden Draak is that it is very carbonated, almost like champagne.So I'd like to replicate that effect. The typical formula calls for 3/4 cup of corn sugar. I was thinking about making it a cup instead. How...
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    Fermenting foam for different beers.

    I've brewed 2-3 different kinds of beer this year so far and all of them did the same thing, which was have a thick head of foam at the top of the carboy then disappear when the fermentation stopped. But... this latest batch is a strong Belgian beer. At first it had a thick head of foam. But for...
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    Priming with Malt extract.

    I am currently brewing 5 gallons of a strong Belgian ale. Its actually a clone of a Beer called Gulden Draak. The recipe calls for 1 and 1/4 cups of light malt extract syrup versus the typical corn sugar. I'm just a tad curious as to why malt was recommended. Also, since the syrup is so viscous...
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