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  1. Z

    Will I smell/taste cola in my beer from keg?

    I bought some used kegs and thought I had them cleaned and odor free. I racked a beer into one of them tonight and realized once it was to late that you could smell some cola odor in them. What are the chances this will carry through to the beer?
  2. Z

    Mash PH, how low is too low?

    I miss calculated my acid addition and the mash PH was at 5.02, by the end of the rest it was 5.12. Is this too low? I usually shoot for 5.1-5.3 on my pale beers. So i'm not far off but I'm a little concerned.
  3. Z

    Starter foamed over, add yeast?

    My starter foamed over last night and I lost some good yeast. It's an english top cropping strain so a lot of the good yeast was pushed out the top. Should I just buy another smack pack and pitch it with the starter? Would that be considered over pitching? Thanks, Zach
  4. Z

    OG affect on IBU's

    I overshot my OG today because I boiled off more than I anticipated. Will this affect the IBU's in the finished beer? I was shooting for 1.056 and ended up with 1.062. Thanks, Zach
  5. Z

    Low on DME, starter size?

    I'm brewing an ESB tomorrow. It's OG is 1.053. I was going to make a 1L starter but I was low on DME, so I made a 600ml starter instead 60grams DME/600ml of water. Will this be enough? The yeast is London ESB by Wyeast and it was manufactured less than a month ago. Thanks, Zach
  6. Z

    Stout drying out mouth.

    Has anyone had experience with a stout drying their mouth out? It's not a dry stout. It finished at 1.022 but leaves you with cottonmouth in the aftertaste?
  7. Z

    Cold brew coffee amount

    I have a stout that I'm going to keg tomorrow. I have 5oz of coffee beans cold brewing in 2 cups of water in a french press. How much of this should I add to a 5 gallon batch? Thanks, Zach
  8. Z

    Oatmeal Stout water profile

    I'm brewing an oatmeal stout soon and have some water profile questions. I use 100% distilled water for all my brewing. Here is what I have for the water profile: Mash PH: 5.5 Ca: 82 Mg: 0 Na: 0 Cl: 98 SO4: 65 My alkalinity is 0. Do I need to add alkalinity? I have never done this before...
  9. Z

    Stuck mash, Hot side aeration?

    I had a stuck mash tonight and had to blow into the hose of the mash tun a bunch of times to get it flowing again. Should I worry about hot side aeration? Thanks, Zach
  10. Z

    1.045 OG Starter or pitch from vial?

    I'm in a situation and I can either make a starter and pitch it in 6 hours or just pitch the vial. The OG will be 1.045. Is it worth doing a small starter or not? Thanks, Zach
  11. Z

    Grand Rapids IPA (Founders Centennial IPA Clone)

    Grain: 9 lbs 5.9 oz Pale Malt 2 lbs 5.0 oz Pale Malt, Maris Otter 1 lbs 5.0 oz Cara-Pils/Dextrine 12.0 oz Caramel/Crystal Malt - 60L 12.0 oz Munich Malt - 10L 6.0 oz Caramunich Malt Mash at 152F for 60 minutes. Hops: 1.00 oz Magnum [13.00 %] - Boil 60.0 min 0.50 oz...
  12. Z

    IPA mash PH too high?

    I used a spreadsheet I found online to calculate my estimated mash PH based on my water profile. Usually I add a teaspoon of Gypsum to the mash, but forgot this time. The spreadsheet estimated my mash PH to be 5.61 without Gypsum and 5.5 if I would have added the teaspoon of Gypsum. Is 5.61 too...
  13. Z

    Infection? (Pics)

    I just opened the lid to my 3 week old barleywine to dry hop it and found this: Is it an infection?
  14. Z

    Low rye character

    I just recently brewed a rye PA and the final product is delicious but it is lacking the rye character that I have tasted in commercial examples. The beer has been in the keg for a week and I was wondering if more rye character will come through as it conditions? Here is the recipe: OG...
  15. Z

    Infection or yeast rafts? (Pictures)

    This is an English bitter I brewed a little over 2 weeks ago. Are those white spots some kind of yeast rafts or maybe an infection? Thanks, Zach
  16. Z

    Possible oxidation? (Keg)

    I was kegging an IPA today and towards the end my auto siphon kept loosing suction and I had to "pump" it to get the last 1/2 gallon out of the fermenter. Is there a chance that I introduced too much oxygen into the beer? I purged the head space a couple of times right away. Thanks, Zach
  17. Z

    IPA critique

    I'm going to brew this next week, let me know what you think. :mug: OG 1.064 FG 1.016 71 IBU 13 SRM 12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 82.8 % 2 lbs Munich Malt - 10L (10.0 SRM) Grain 2 13.8 % 4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 1.7 % 4.0 oz Chocolate...
  18. Z

    I want to brew dark beers (Water report)

    I want to brew some dark beers but never have with my water. Other people have told me that my alkalinity is too low and that dark malts will lower the PH too much. How can I change this? Thanks.
  19. Z

    First time kegging question

    I kegged my first beer today and had some questions. I set the regulator to 10 psi and pulled the relief valve 3-4 times to push out the oxygen. Then I put the keg and tank into the fridge and set it to 20psi. I check the pressure a few minutes later and it was at 22psi. So i turned it back down...
  20. Z

    New 5lb Co2 tank

    I have an extra Co2 tank that is brand new for sale. I live in Wilmington NC, local pickup is preferred. Price: $65 :rockin:
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