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    What does Sour Mash Taste Like?

    So I did an experimental sour mash and my results taste ... well, experimental. This all came about because my father in law had some OLD hops, really old hops. 25 yrs I think, that had been in the freezer. A little research turns up the fact that Lambic's use old hops for their preservatives...
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    My Brewery Name and Logo. Check it out.

    So I worked up a logo for my brewery. Shameless copyright infringment but I love it. For those of you who are wondering I used Inkscape, an open-source (free) vector drawing program. It's very similar to Illustrator. In fact you can use all of the Illistrator tutorials found here at Adobe's...
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    Paper Aniversary

    So Sunday was my 1st Wedding Aniversary. Paper by tradition. The wife got me a 16qt SS brewpot filled with Beer Books. How awesome is that? God I love that girl. Just had to share with those I thoughy would appreciat it the most. Beer Tasters Log Beers of North America
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    All my beers finish at 1.020. Help!

    So I've been brewing with LME, dried yeast, and steeped specialty grains. I've got about 8 beers under my belt and ALL of them have finished at 1.020 (plus/minus .002). Did the math and that means that my big beers are getting 50-60% attenuation but my small beers only get about 30%. Why do all...
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    Dry Yeast Nottingham, Windsor, Doric

    I've been homebrewing for about a year now. Mostly extract (LME) with steeping specialty grains and just recently stepped up to partial mash. I've used the yeasts above (Nottingham, Windsor, and Doric) because that's what my LHBS carries but I don't really know much about any of them. So what...
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    My Converted Cooler

    So after reading the whole thread on Partial Mash setups AND reading BYO's great into article I just had to jump in and try my hand at it. After all the posts detailing the woe at Home Depot, Lowes etc. I was a little worried. But I came up with an easy solution and wanted to share it. Get the...
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    Oxygenating at the 14th Hour

    There's been a lot of discussion on whether and how to oxygenate your wort. The thread on definitive oxygenation experiment was quite a noble attempt to settle it. While doing a little research I ran across the following on the lallemand website. They produce dry yeast specfically nottingham and...
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