Recent content by funkswing

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  1. funkswing

    My first Chocolate Stout has some off flavors,unsure how to correct

    Awesome! Aging does wonders with some beers! It could have been a yeast bite from suspended yeast when you first kegged it. Also, if your not used to brewing dark beers your mash pH can get pretty low which can give the finished beer an acidic twang. Glad she turned out good for ya! :mug:
  2. funkswing

    Imperial Stout Recipe

    You could mash lower, 150 - 152 F with that huge OG and still end up with a beer that finishes high >1.020. Mashing at 154 F may result in a cloyingly sweet beer. The 6 months of aging isn't going to do anything to FG of the beer, after a few weeks in the primary its going to hit the FG...
  3. funkswing

    Carapils

    CaraPils gets a bad wrap, but its a great malt. And its in a lot of IPAs that want to finish on the dryer side but still have a nice mouthfeel. That Green Flash IPA is pretty amazing and its 8% carapils and 8% C 40.
  4. funkswing

    Oatmeal Chocolate Stout - feedback

    Another thing, your IBUs for the beer are pretty high for a choco stout. I would move it to like 25 IBUs. The increased bitterness will take away from the maltiness you are wanting in the stout. Plus the dark malts will add their own perception of bitterness.
  5. funkswing

    Oatmeal Chocolate Stout - feedback

    I don't think you should boil the cocoa powder. I would just add it at flame out, let it steep for 5 - 10 min and then start cooling. Also, I would add the whirfloc later in boil, say the last 1 min or so.
  6. funkswing

    A Brewing Water Chemistry Primer

    Gypsum is calcium sulfate
  7. funkswing

    A Brewing Water Chemistry Primer

    I'm pretty sure the 5.2 - 5.4 pH is for a reading taken at room temperature. Your pH probe should have a temperature probe too; therefore, it will correct the pH of the solution (in this case the mash liquor) based on the solution's temperature. pH in general is relative to a solutions...
  8. funkswing

    My Hydrometer is floating in my carboy...

    Well you have to sanitize your hydrometer. But the biggest concern would be any kraeusen getting in the way of you reading the hydrometer. And you're exposing your fermenter to dust and whatnot. And you don't get to taste the hydrometer sample.... Most brewers pull a sample from the...
  9. funkswing

    1st all grain wheat brew

    Yeah, 1 lb is prolly way too much. I never use rice hulls either, but I do tend to get a suction in the mash tun resulting in the grain bed compacting and ends up with a gap between the mash tun wall and grain bed. Never had a stuck mash, but using a couple of handfuls of rice hulls is only...
  10. funkswing

    puzzled

    The high flocculation of that yeast is most noticeable in the glass, i.e. clear beer without filtration (esp. compared to that yeast's brother 001/1056). Other great things about the yeast is its a fast fermenter. But the yeast can't handle low temps as well as 1056 and its not quite as...
  11. funkswing

    A "nutty" yeast

    1272 is more fruity. I'd try a London Ale or other British yeast (unless you don't like that English yeast characteristic, but at those low temps you won't get much of it anyways). You can check out the descriptions on the yeast manufacturer's website.
  12. funkswing

    My Hydrometer is floating in my carboy...

    You could also just take a short length of ~1/4 in ID vinyl tubing to get your sample. Plug one end with your thumb, stick the other end in the carboy, release your thumb to pull up the sample and re-seal with your thumb to take the sample out (like how you "picked up" Coke with your straw as...
  13. funkswing

    1st all grain wheat brew

    I wouldn't worry about mash absorption. Mash a bit thinner if you want and just sparge until you have your volume. The rice hulls will help you achieve a nice runoff during the sparge. If you are batch sparging I would just do it like you would any other beer.
  14. funkswing

    Dry hopping

    You can always fish the dry hops out with a long metal/plastic sanitized spoon if you are worried about leaving them in the keg for too long. But you prolly shouldn't be saving hoppy beers for that long anyways!
  15. funkswing

    Fermenter krausen came out of carboy.

    This tends to happen more with higher gravity beers and proper pitching rates. Next time use a blow off tube with recipe until after the kraeusen dies down and then put on the airlock. Also make sure you can control the fermentation temperature if possible (keeping <70 F during first few...
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