Recent content by DSmith

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

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

  1. D

    Mold in Cider?

    I moved the carboy very gently from the closet to a nearby table to take a closer look. The sediment had dissolved just from that handling - picture below. I'm guessing it's just yeast from racking after fermentation was complete in the larger carboy. There was nothing floating on the surface...
  2. D

    Mold in Cider?

    I made this cider about 18 months ago and checked the airlock regularly so it never ran out of vodka. Does this picture show a ring of mold in the headspace? If so, are there any steps to take when bottling to save it?
  3. D

    New post a picture of your pint

    Wezeinbock
  4. D

    New post a picture of your pint

    A pretty good match to Rogue Dead Guy Ale based on the CYBI interview.
  5. D

    New post a picture of your pint

    Hefeweizen . Brewed with Weyermann Vienna Malt, Pale Wheat & Carafa Special II for slight color preference.
  6. D

    New post a picture of your pint

    The recipe for the beer in the picture is from post #1 of this thread (link below). The only change was that I used Cluster for the bittering hop to the same Tinseth IBU bitterness. https://www.homebrewtalk.com/showthread.php?t=369109 It recipe seems to produce a beer more like a Dubbel...
  7. D

    New post a picture of your pint

    Dubbel with D90 candi syrup.
  8. D

    New post a picture of your pint

    First bottle if Hefeweizen for Easter.
  9. D

    New post a picture of your pint

    Irish Red Ale
  10. D

    New post a picture of your pint

    Not quite a pint yet but looking forward to a comparison soon.
  11. D

    English Barleywine Fireside Barleywine

    I'm brewing this beer a 2nd time, a little over a year since the 1st. I have bottles from the 1st still that are great. I omitted the smoked malt this time, subbed that portion with American 2 row (Maris otter still used for the pale malt), added about 2oz of carafa special II for a browner...
  12. D

    OFFICIAL Kate the Great Russian Imperial Stout Clone

    I brewed the beer, 1.106 OG, 1.016 FG (12% ABV). Transferred to a secondary after 3 weeks primary (controlled to 65F for most of fermentation and increased to 72F at the end). I added 1.5 oz of tawny port soaked (4 weeks soaking) medium toast French oak cubes to the secondary. To be bottled...
  13. D

    New post a picture of your pint

    Flat Ass Tired (similarities to Fat Tire, oven toasted base malt). I'm going to be making a lot more of this. http://www.brewboard.com/index.php?showtopic=20726
  14. D

    20 lb of sugar and a jar of yeast nutrient

    I transferred my apfelwein with the 270F sugar to a secondary. The gravity was 1.000, very close to past versions using corn sugar (0.998). The sugar was very fermentable. I didn't have any extra to sample. It'll be 6 months before I bottle. The 270F sugar may not have been fully...
  15. D

    Can You Brew It recipe for Wychwood Hobgoblin

    Congrats. I'm also an Eagle Scout. I wouldn't look at the Cl/SO4 ratio but their individual levels. What I suggested (and used) is not extreme and think it works well with a malty beer. I generally brew with more sulfate and less chloride but sweetness of Hobgoblin and low bitterness (and...
Top