Recent content by HollywoodTK

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  1. H

    Wyeast 1968 attenuation range. How accurate is it?

    I use this yeast all the time, and on the first pitch I usually get 72-75% AA. After harvesting and pitching usually over target rates, I'll get 75%-80% consistently. I've repitched the same harvested strain 4 times and AA stays fairly stable at that range. I have heard people having issues...
  2. H

    Westy 12 Conditioning

    Sorry, I should have mentioned in that last sentence, I chilled to 67 after the boil, pitched, then let it free rise to 80. Good point about the cold crash, I was considering leaving that out as well. Thanks much.
  3. H

    Westy 12 Conditioning

    Hey guys, So about 20 days ago I brewed the Westy 12 "clone" (more or less, given the various alterations and variations in those threads). https://www.homebrewtalk.com/showthread.php?t=500037 It's been sitting in my fridge now for about a week at 50 F conditioning. This coming week I...
  4. H

    Pitching Rate for Harvested Yeast

    All good input, thanks all. Regarding the vitality starter using some boiled mash, I like the idea, but is there any concern about just how much of this wort should be used? And, are you (Sadu) using the first runnings, or are you watering down prior to the quick boil? I don't want to toss the...
  5. H

    Pitching Rate for Harvested Yeast

    Hi all, I've recently begun harvesting yeast from some of my more frequently used yeasts, and have finally gotten around to deciding to use one. However, I'm looking for a little advise/insight into the pitching rate of this slurry and was hoping you folks could offer some advice/experience...
  6. H

    Semi-Traditional India Pale Ale

    Good idea, I'll look into trying some teas with different hardwoods and see if any give a slight woody/earthy hint that might be pleasant with EKG
  7. H

    Semi-Traditional India Pale Ale

    Yea, I suspect they would have used English Oak in the 1800s, but I don't have access to that... I was hoping that by using a relatively small quantity that I would get a hint of oak without that thick vanilla oakiness. Perhaps I'll try a split batch.
  8. H

    Semi-Traditional India Pale Ale

    Bah, you (and a couple others I've asked) have convinced me by shear numbers that the brown malt (or any "adjunct") would be inappropriate. I was already planning a 90 minute boil, so I'll just go with that and see how it goes. If next time I want to try some more melanoidin flavors, I may...
  9. H

    Semi-Traditional India Pale Ale

    Yea, I was thinking about the hops... My issue is that I'm not sure how fresh their hops would have been and what sort of AA% they'd have been working with. EKG is already pretty low, I could imagine using the hopping rates they did was necessary given the hops they were using. Plus, they'd have...
  10. H

    Semi-Traditional India Pale Ale

    So, I am very interested in traditional styles and recipes and would eventually like to develop some methods which would allow me to recreate some of the older styles as they may have tasted (drank fresh, drank undercarbed, aged in oak, secondary "ferment" with Brett, etc). However, I also...
  11. H

    Pale ale tastes like Blue Moon?!?!

    Color, I'd say it's just because that's what you designed it to be with the grain bill. Clarity, the wheat didn't help, nor the big dry hop. Taste...I'm not sure. Could be the wheat, could be the water you used. I would normally think mash pH, but given that you used LME, that's not really an...
  12. H

    Watermelon wine

    Both are super cheap. Any reason you don't want to buy them? There's wine and there's good wine...you can tailor your process to either.
  13. H

    Can you categorize my beer?

    Looks like a low ABV baltic porter to me. You sure those Perle hops were 4.4%? They generally fall between 6-9% AA, most i've seen have been around 8-8.5%
  14. H

    Mini Keg Disaster!

    Do not seal these vessels! You added enough sugar to pressurize to 9 volumes. 150 grams is enough for roughly 5 GALLONS of beer, not 5 Liters. Maybe leave the keg open to allow the yeast to ferment this newly added sugar completely before you add the proper amount to re-prime...
  15. H

    To Sparge or Not to Saprge, That is the Question

    I use a small pot to collect first runnings (which is usually a pretty small volume) while my kettle heats/holds my sparge water. Then I add the sparge, pour the first runnings into the kettle, and it's business as usual. If your fermentation bucket can handle 150F water, you can use that to...
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