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  1. tlarham

    I have the 1.02 curse...

    It's not just me! I just calibrated my hydrometer in 60 degree water, and it read 1.04-5! Does that mean I'm getting a static 4-5 point over-read, or does that scale up with sugars? New hydrometer on the shopping list.:mug:
  2. tlarham

    My First Belgian-style...

    Love to drink them, never brewed one...time for that to change. Any feedback on the recipe would be greatly appreciated! Belgian Pale Ale Ingredients: ------------ Amount Item Type % or IBU 8.00 lb Pilsner (2 Row) Bel (2.0 SRM)...
  3. tlarham

    I have the 1.02 curse...

    Thanks for all the tips everyone! Last question: barring misreading hydrometers and thermometers, I'm thinking the unfermentables are the issue. So... How do you all go about recipe design and specialty grains? The Amber has a lot, no doubt (Note to self...no more crystal + carapils)...but...
  4. tlarham

    I have the 1.02 curse...

    Care to clarify on the "don't secondary?" Wort is well oxygenated. Each beer spends a 7-10 days in primary before the consistent hydrometer readings inspire the secondary. Hrm...I wonder if my hydrometer is broken...
  5. tlarham

    I have the 1.02 curse...

    My mistake on the second beer: Stout Amount Item Type % or IBU 5.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 61.11 % 1.50 lb Barley, Flaked (1.7 SRM) Grain 16.67 %...
  6. tlarham

    I have the 1.02 curse...

    My past two beers have not finished lower than 1.02...they never taste sweet, but that damned hydrometer won't sink past the 1.02 line. My latest stout was just racked to secondary after a week -- 1.02! :mad: My past two beers: Specs Below: American Amber Amount Item...
  7. tlarham

    Acetylaldehyde?

    Couldn't tell you unfortunately...long gone.
  8. tlarham

    Acetylaldehyde?

    Upon reflection it was also the first time I tried using Nottingham yeast, and a temp-controlled water bath for fermentation (68 degrees -- 2 weeks primary). With the porter I messed up the rehydration, and after 2 days of no activity I sprinkled a dry packet on top. Fermentation picked up...
  9. tlarham

    Acetylaldehyde?

    So I just filled my keggerator with two beers that have been aging in secondary for 6 months (cool, dark, brew room). I waited for them to carb and then eagerly pull a pint of rye cream ale and vanilla porter... ...and taste apples. In both. I've been over everything -- long primary and...
  10. tlarham

    Draught of the Dead

    My last one was, "Call of Cthubrew." So I wanted to keep with a horror/sci-fi/geek culture theme. And so here it is... Shrunk from an 11x17 300 DPI....thus the slight blur. -- tlarham
  11. tlarham

    Fastening a custom hardwood tap handle?

    I bought a few of the tap inserts at the local Lowes (the ones that are a tad too long). But jeeze if they were not the most difficult thing to actually thread into the wood -- I broke the brass trying to get it in. Anyone else have a similar issue? I think I'll try the nut approach listed...
  12. tlarham

    Stoked to try Rye Malt for first time!

    I used Rye for the first time last brew session -- Rye Cream Ale. Just racked to secondary -- I only used .5 lbs and I could taste it quite nicely. Can't wait to keg it. So little didn't need any rice hulls (only 5%). Next time I use it will be for an IPA in larger percentages. Amount...
  13. tlarham

    Curses!

    And my pain is lessened... I called (beveragefactory.com) and spoke to customer service. They are expressing the correct faucets to me so I should have them in three days. They told me to keep the other faucets. :rockin: So now I have two perlicks on the way and two standard faucet...
  14. tlarham

    Curses!

    I finally purchased a set of Perlick faucets and shanks for my kegerator...and with breath bated I've been watching them as they cross the country via UPS. I get home Friday and wave a passing greeting to my family and bolt to the brown package waiting for me on the table -- my priorities...
  15. tlarham

    Could I get some math help?

    Bugger -- thanks for catching that. Fixed now.
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