Recent content by Steven Barrett

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  1. S

    Making clear IPA again

    I disagree that fining is required for crystal clear beer. We lagered a doppelbock for 90 days (no fining) and you could read the paper through it.
  2. S

    Making clear IPA again

    Every time I have used flaked oats, the mass of protein has settled in the bottom of the fermenter, with clear beer on top.
  3. S

    Making clear IPA again

    That dry hopping seems crazy to me. That’s NEIPA level. I’m actually surprised it’s still so clear. Do you think you’re getting good bang for your buck with that level of dry hopping in this beer?
  4. S

    Making clear IPA again

    That does look great. What was the amount of whirlpool and dry hop additions?
  5. S

    Making clear IPA again

    If you want to brew a classic West Coast IPA, follow a classic recipe by reducing dry hopping to 0.25 oz/gal. A juicy clear beer might be hard to pull off but reducing dry hop time (to a day or less) or using cryo hops could help.
  6. S

    Closed Transfer to Keg Equipment Setup

    For those that dry hop, how are you doing it without introducing a bunch of oxygen? I’ve seen some posts with magnets or pulleys - seems janky and unsanitary.
  7. S

    Closed Transfer to Keg Equipment Setup

    @firerat keg fermenting intrigues me (cleanability, slim profile, pressure capable). I fermented one batch in the same keg that I served in but had disappointing results. Muted/no flavor. Could have been from multiple times opening it. On another batch, I transferred the beer while it was still...
  8. S

    Closed Transfer to Keg Equipment Setup

    @day_trippr do you keep the racking cane in during all of fermentation? It would seem yeast clogging would be a problem. Does the mesh bag with weights prevent dry hop clogs?
  9. S

    Closed Transfer to Keg Equipment Setup

    For those that keg their beer using closed transfers, what is your equipment setup?
  10. S

    A mother’s worry about alcohol in baked goods?

    Is the grant money that funded that article refundable? I would argue that making homemade pizza crusts and bread will significantly improve your and your child’s health versus buying store-bought. You know exactly what’s going in -flour, water, yeast and salt (maybe olive oil). I wouldn’t...
  11. S

    Dry/Flat taste after kegging and force carbing

    It bears repeating that if you regularly drink beers with big flavors, a 4% beer is going to taste like water.
  12. S

    Dry/Flat taste after kegging and force carbing

    Re-reading your initial post, it sounds like a yeast or contamination issue. You mention “no visible activity” and gravity dropping faster than expected. What type of yeast was it and what was your process? Also: Switching from extract to all grain isn’t going to automatically make your beer...
  13. S

    Dry/Flat taste after kegging and force carbing

    What went wrong with your first all grain batch?
  14. S

    Bright and Hoppy to Dull - Overnight?

    @slurms I too have struggled with this. Oxygen is the most likely culprit but I will offer you other considerations: 1) Yeast tends to strip hop aroma. Ensuring fermentation is complete, crashing and transferring to the keg before dry hopping may help. 2) Sounds like you had good aroma prior...
  15. S

    Lambic (BOS, 3rd BOS and Two Golds)

    Just brewed this with Omega Yeast OYL-212 Brett Blend. Thanks for the inspiration!
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