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    Belgian wit question...

    Yeah so maybe ill take a gravity reading tonite and plan on hopefully kegging it this weekend. Just wondering how i could hit the target OG next time around. Less grains? less mash time same grain bill? This is a scenario that somewhat baffles me. I used the same grains as the recipe got all the...
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    Attempting a small batch of ancient beer.

    i have a recipe for an ancient Sumerian beer in a homebrew book i have from charlie papazian. It involves malting your own spelt grains and making small mash patties called bappirs. has anyone tried anything like this before?
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    Belgian wit question...

    thanks.. o was intending for a five gallon batch. and i had roughly five gallons in the fermentor. I didnt think that i boiled off more than a gallon. it was a pretty big diffrence in gravities though. I have it in my brew log but i believe i was going for somewhere around the 10.50 mark and i...
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    Belgian wit question...

    I Brewed a Belgian Wit last wednsday. I was planning on racking it into a secondary fermentor withing one week, yet the fermentation still seems pretty active. Is this a good thing or a bad thing? The original gravity was about 15-20 points higher than the recipe called for. It was my first all...
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    First attempt at creating a recipe...feedback?

    ok so if i ferment at a temp around 148- 152f i should have more fermentable sugers while still maintaining a medium to fuller body that im looking for?
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    First attempt at creating a recipe...feedback?

    alrite thats what i figured. im reading alot of material. I have the john palmer how to brew and dave millers guide to homebrewing. Im trying to do alot of research before i begin my first all grain. I was probobly gunna mash in around 158f and then raise it up to 172 to mash out. Should come...
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    First attempt at creating a recipe...feedback?

    hm interesting. What about for a protien rest? isnt that preformed around the low 140 range?
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    First attempt at creating a recipe...feedback?

    What are the pros and cons of mashing in at a lower tempereture say around 132f or so as oppossed to mashing in around like 152f.
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    First attempt at creating a recipe...feedback?

    is that a decent amount of grain for a 5 gallon batch 10 pounds pale malt and 1 poung roasted malt? and does everything else look appropriate for the style? also for my first all grain should i worry about step mashing or anything? or just mash in at like 158 til conversions all set and then...
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    First attempt at creating a recipe...feedback?

    This is my first attempt at creating my own recipe. I mostly just plugged away at beersmith. Im attempting my first all grain brew in a month or so and i wanted to make a stout. So heres what i came up with please let me know whta you think or if i should tweak anything... 10lbs Pale...
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    temperature control

    if you subscribe to byo magazine i wonder if you have the january february issueof this year. they have a project in the back of the issue to build a fermentor tempreture control. if anyone has seen this, or even built it itd be awesome to know how well it works i was thinking of building it myself.
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    temperature control

    i have the thermostat it came with some stuff i bought earlier this year. but i havent gotten a fridge yet. I was gunna try and get a cheap one for lagering. But i was curious will the fridge hole ale temps as well. or is there another way that i can ferment ales with more precise control.
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    temperature control

    does anyone have any advise on a more precise way to control the tempretures of my brews once there in the fermentor? ive been fine tuning my process and i plan to go to start brewing all grain batches within the next month or so. But id hate to see all that extra work go to waste due to...
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    Curious on recipe formulation.

    alright that sounds good. So im going to be doing a partial mash this sunday. Is there any way to sorta get a feel for the efficiency of the grains ill be using in that recipe. i know it wont be as in depth as if i was doing an all grain batch but maybe something i can look for or pay attention...
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    Curious on recipe formulation.

    now what exactly is efficiency? and how can i tell the efficiency im getting?
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