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

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    Moving houses - how to move established plants?

    Any chance you'd be able to get them in the ground at the new location early?
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    Moving houses - how to move established plants?

    Maybe when you did it up get yourself a few cuttings as well as the crown, that way you can grow a few backup plant's.
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    Dry Hopping Cilurzo Style

    I wouldn't worry too much about bringing them back into suspension. Anything more than a light swirl and the risk of oxygenation might outweigh any possible extra gain from the hops coming back onto suspension.
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    First all grain BIAB

    I wouldn't count on this being a kink with a full size batch. You'll want to work on tracking your brewing numbers for 1 and 5 gallon batches separately.
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    First all grain BIAB

    One other thought on the low efficiency, did you leave much liquid behind in the kettle? I've recently started with 2.5 gallon test batches and my first came out light as well. I played with the numbers and realized I has 1gallon left in the kettle with the trub a this threw off my numbers. I...
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    Natural Carbonating in Keg

    Thanks for the tips. I'm not to worried about the corn sugar, the beer should have enough alcohol to kill anything off.
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    Natural Carbonating in Keg

    I'm looking to naturally carb in the keg for the first time, I usually force carb but I now have more kegs than keggerator space. Back in the days when I bottled (years ago) I remember needing to heat the sugar with water to dissolve it before mixing in the bottling bucked to ensure the sugar...
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    2.5gal batch in 5 gal keg

    Would this work for naturally carbonating a batch (just needing more sugar than normal)? (ex carbing a 2.5 gallon batch in a 5 gallon keg?)
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    Wine Fermentation Question

    Two batches on the go, the first Traminer and second Trebbiano have both made it down to 0.994 SG. The second was much faster as I didn't ferment as cold. Off to another carboy for clearing, now I'll be able to drop the temp :) I've attached a pic of the cloudy wines as I pulled a few samples...
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    One Time Use Carboys

    Aging was probably the wrong term, secondary and clearing is what I'd use them for. If I ever decide to batch age a wine long term if probably use one of my extra kegs for that.
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    One Time Use Carboys

    I just found these for $10 at a local water depot. Brand new, 19 liters, and made to be reused. As an added bonus it has a built in handle. I'm thinking of picking up a few for secondary and aging.
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    One Time Use Carboys

    I was referring to this type of water jug. It's a '1' type of plastic, I'm strongly considering using these for conditioning.
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    Stir My Wine?

    The whole stirring during fermentation was hard for me to grasp at first too. As a beer brewer primarily the risk of oxidizing the wine seems high. It's something I'd never do if making beer, however it's common practice with wine.
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    Wine Fermentation Question

    It dropped to 1.030 overnight, would you guys recommend putting it to secondary one it drops to 1.020 out letting it settle out a bit more first?
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    Missing Fruit Wine ingredient

    Paklab are good for that. My kit arrived with a broken stir spoon and they sent out a gift card to cover the replacement.
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