Recent content by dcp27

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  1. dcp27

    53 gallon Bourbon Barrel aging techniques

    yes, its a terrible idea and a ridiculous risk of oxidation/infection. get some friends and fill the whole thing
  2. dcp27

    Dark Lord Clone - help with recipe/technique

    farmhouse has 150g ones so i was thinking of that one, but the last can may have been from yakima instead.
  3. dcp27

    Dark Lord Clone - help with recipe/technique

    a couple grams/ml is way too high of a density. its much closer to that of honey. I believe I got around 120ml from the 150g cans
  4. dcp27

    Bud Heavy Sour??????

    be sure to try it again before you waste time bottling it. nearly 8 months with that much headspace and you may have a carboy of vinegar on your hands.
  5. dcp27

    Pitching dregs into secondary

    you will not see airlock activity from brett/sour microbes in secondary. you should not be watching the airlock as indication of activity in general, but with sours its very low CO2 formation so you'll only get a blip here in there. generally a pellicle formation is a good indicator, but thats...
  6. dcp27

    Brett Brux help!

    it's just brett, you don;t need to wait 6+ months. it will continue to change for a long period, esp once its under pressure, but by 3 months you'll have plenty of character and generally a stable enough FG to package
  7. dcp27

    Which sour to add cherries to?

    are these small batch sours? adding 1.75#s to a 5gal batch is going to be very mild
  8. dcp27

    20th Annual Boston Homebrew Competition

    I would hardly call less than 24 hours later taking forever. All the info needs to be double checked before we post the info, which should go up by the end of today or tomorrow. In the meantime I can tell you that the grand winners were a schwarzbier, a hefeweisen, and a pale ale
  9. dcp27

    20th Annual Boston Homebrew Competition

    Entry deadline is next Friday. Get your entries in soon before we hit the cap!
  10. dcp27

    How much detail in BJCP 16 E notes?

    no, it won't be split up by SRM, at least it shouldnt be. If there are multiple flights, all the sub-categories are typically split fairly evenly among the judging groups. Theres been an influx of queued judging, which means the whole group works from 16A to 16E, just taking the next beer in...
  11. dcp27

    Big ABV / Strong bite

    the strength isn't helping, but moreso your ferment conditions are the culprit. you way underpitched and if you fermented it at 68F ambient, you were definitely in the 70s, which is way too high for an english strain. you definitely have some fusels in there. they can fade out, but it takes ages...
  12. dcp27

    Secondary question?

    no i got that, how old total? I wouldnt add fruit before 9 months
  13. dcp27

    Secondary question?

    You should have mentioned it was on currants. The sugars from them could have purged the CO2, I would have at least left it on them for a few months. How old is this flanders that you already added currants? No need for more yeast, tho the occasional sour dregs can help. A pellicle limits...
  14. dcp27

    Sweeten my Stout

    maple syrup will not add sweetness, its a simple sugar and will ferment out. lactose would be a better choice. you could of course also mash higher, bitter less, use more crystal. 3 vanilla beans is way too much, id cut that in half and make sure to soak them in some alcohol during primary
  15. dcp27

    Split Saison Timing Questions

    2 - would have been ready about 3 months ago if not for the sour in the rye dregs adding bacteria. probably good to go if you're not looking for sour character 3 - depends on the dregs. ive had some with jolly pumpkin ready in 6 months. sans dregs you're looking at 12-18 months, so id say 9...
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