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  1. P

    Sweet potato to the rescue of a stuck fermentation

    48 hours later: activity is almost at an end. 1,015 reading. Long live the sweet potato!
  2. P

    Sweet potato to the rescue of a stuck fermentation

    Ok...so my dubbel got stuck at 1033 as a result of a troubled mash. Temperature at the end of the mash was over 75 C due to a cheap thermometer that has been substituted by a thermapen yesterday. At that temp i blasted all beta amylase but still gave the fermentation a try. Beer went from 1080...
  3. P

    Measuring Calcium Chloride

    No need to thank me! Cheers!
  4. P

    Measuring Calcium Chloride

    You are right...it's 74,76 grams. 70mL*0,998203*1,070 = 74,7654047 I find it easier to weigh the solution instead of measuring its volume. That's all.
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    Measuring Calcium Chloride

    That would be 70 mL or 74,45 grams
  6. P

    Sanitizing Tips

    For cleaning i use an unscented Oxy cleaner that costs $3 /Kg. For sanitation i use star-san and a spray bottle. Five liters of star-san soulution, using distilled water, lasts me forever.
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    Hot break

    I think it's a matter of opportunity. I don't bother with the hot break in the sense that i don't skim it. But i use Irish Moss and try to leave the most i can outside the fermenter. But a brewer i strongly admire (David Heath, he lives in Norway btw!) always stirs the hot break in and even...
  8. P

    Hot break

    I guess that skimming the hot break will remove a very small percentage of the total , thus making it not worth doing it.
  9. P

    OK, why am I struggling with Low Hop Aroma and Flavor in IPAs?

    I have found that hop socks are too tight...i chose to dry hop in my BIAB bag. Hops are free! Free the hops!
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    Belgians, saisons, and other high temp ferm recipe suggestions

    I might try that! Btw i'm in Portugal, so it should be easier!
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    Dry hop...ohhh...dry hop?!

    Yes. But as you can see i went by the book. Strangely enough the biggest aroma and flavor came from the hops i had laying around and are not that reputable: Aramis. Amarillo and Saaz (to a degree) are commonly used in dry hopping. But i must be fair: The belgian Saison yeast did its job. Saaz...
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    OK, why am I struggling with Low Hop Aroma and Flavor in IPAs?

    My flame out hops are in only when the wort is under 80 C (158 F). Even then i think aroma (and flavor) are lost. Bigger dry hop additions and hop tea is something i want to experiment with as a home brewer.
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    Belgians, saisons, and other high temp ferm recipe suggestions

    My yeast bank is full...just received some new yeasts from uk. But i really wanna use some Kveik this summer. I must...
  14. P

    Squeeze or don’t squeeze hop bag after dry hopping ?

    Espreme o saco! Just squeeze it! It will fade away anyways...might as well get the good stuff.
  15. P

    Belgians, saisons, and other high temp ferm recipe suggestions

    Kveik yeasts put Belgian strains to shame when it comes to heat...i must get some!
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