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  1. Young Brewing

    Oats and Oat Milk

    Using oat milk is an interesting concept that I had never thought about until this brulosophy article (Flaked Oats Vs. Oat Milk in New England IPA | exBEERiment Results!). You can either follow the end of boil schedule there or pasteurize it and add it to the secondary which would probably add...
  2. Young Brewing

    BrewChatter Brew Zilla/Robo Brew Giveaway

    Woohoo! Good luck everyone.
  3. Young Brewing

    Caramel Wheat's Impact on Beer

    I am thinking of adding caramel wheat to the next iteration of my American Amber because the last one was judged as having a thin body that was inappropriate for the style. What kind of flavor & body contributions does it make? Is it any different from a crystal 40L? New Recipe: 9 lbs Pale...
  4. Young Brewing

    New post a picture of your pint

    Hibiscus Saison with lemons & lingonberry
  5. Young Brewing

    Advice for first-time competitors

    How does scoring work with volunteers? I entered into my first competition a couple weeks ago and scored a 35 on my American Amber. The competition guaranteed there would be one BJCP judge per table but does that mean that their score has a higher weight than the volunteers? I would love to...
  6. Young Brewing

    New post a picture of your pint

    Got some really good color out of my American Amber!
  7. Young Brewing

    Second batch tastes too bitter.

    When put into beer smith, you get a bitter that’s on the higher end of the spectrum in both bitterness and gravity. Can you describe the flavor of the bitterness? Is it similar to bitters you have had but more intense, or is it a different flavor entirely? If you said the wort was bitter prior...
  8. Young Brewing

    White Chocolate Macadamia

    Looks awesome! The color is super appealing, good luck on the next batch!
  9. Young Brewing

    100% Wheat Wheatwine?

    I’m not super familiar with the chemistry behind starch conversion yet and all I meant was that I didn’t think wheat had a potential as high as barley!
  10. Young Brewing

    Adding Oregon Fruit Puree (pineapple) to the serving keg?

    I draw from the bottom of the serving keg! I racked on top of the purée to avoid any extra oxidation and to ensure it is evenly distributed. I am very curious to see if you get some sort of gradient with your keg as well but it will be tasty either way! What hops did you use to aid the fruit...
  11. Young Brewing

    100% Wheat Wheatwine?

    Good to know! I always thought the proteins in wheat weren’t as convertible as your typical 2-row.
  12. Young Brewing

    Re-fermentation

    I’ve read that champagne yeast is pretty good at attenuating in very stressful situations which could help here. I doubt any of the yeast character will show through either. With a well oxygenated yeast starter you could pitch with low disruption and have the yeast consume most of the oxygen...
  13. Young Brewing

    100% Wheat Wheatwine?

    First of all, love the profile picture! Secondly, I’d guess that some level of barley is required to have enough enzyme activity for conversion to occur. I have never brewed a beer that’s 100% wheat but for a style like this where a high OG is typically required, I’m guessing it would cause...
  14. Young Brewing

    Adding Oregon Fruit Puree (pineapple) to the serving keg?

    I had an IPA brewed with citrus forward hops and then added mango purée to my serving keg. After sitting for 4 days, I didn’t seem to have any separation although I noticed that the color and flavor changed a bit as the keg went through it’s lifecycle. The first half was more malty than the...
  15. Young Brewing

    White Chocolate Macadamia

    This recipe looks amazing! Do you have any pictures of past brews?
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