Recent content by velorider

Yakima 728
Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. V

    Primary/Secondary time for Hefe Weizen

    I commonly bottle my Hefe recipe after a 10 day primary and it's one of my most consistent and favorite brews
  2. V

    Does the size of the krausen layer mean anything?

    I'm fermenting at 68 degrees and according to my notes from my previous batch of this recipe, I've duplicated everything pretty much exactly thus far.
  3. V

    Does the size of the krausen layer mean anything?

    Easy now boys! Maybe my krausen size is none of your business after all. Seriously, I don't know of any differences between this and any of my other batches and even though the krausen layer was thin, it seemed to ferment furiously for the first 36 hours or so once it got started.
  4. V

    Does the size of the krausen layer mean anything?

    Hi, I've brewed about 25 batches now - all extract - and am usually really pleased with the results. Every batch I've brewed until this one has needed a blow off hose. I'm brewing a kit that I brewed before and it blew off but this one just has a layer of krausen about 1 1/2 inches thick. The...
  5. V

    Too early to be thinking stuck fermentation?

    Hi, I brewed an Imperial Wit on Monday. Extract, 1.5L starter with Wyeast 3463-Forbidden Fruit, OG 1.072. I aerated well. It fermented nicely with only a couple hours lag time but now there are only about 2 bubbles a minute in the airlock after only 72 hours. I pitched at 65 and it fermented at...
  6. V

    Proper yeast pitching?

    Hi, I'm brewing the Northern Brewer Imperial Wit extract today. OG 1.073Yesterday, I made a 1.6L starter with the Wyeast Forbidden fruit smackpack. The last few batches, I've taken to using a similar sized starter and then pitching a compatible packet of dry yeast with it to ensure full...
  7. V

    What will be the effect of adding this much table sugar to the recipe?

    It's a 5 gallon batch. I pitched a 2l starter of Wyeast 1056 in the low 60's and added a packet of rehydrated US-05. Will that amount of sugar have a significant impact on the flavor?
  8. V

    What will be the effect of adding this much table sugar to the recipe?

    Starting gravity was about 1.092
  9. V

    What will be the effect of adding this much table sugar to the recipe?

    I just brewed a double IPA recipe with 12lbs. of LME and 1 lb. steeping grains. Last time I brewed this recipe, I didn't quite get the attenuation I wanted so on impulse, I added 1 cup of table sugar. Can someone tell me how much this will affect the final product in terms of taste and...
  10. V

    Unusual Stuck Fermentation

    I think you're done fella. Bottle it or keg it whichever and see how it goes. I'd check the carbonation early though.
  11. V

    Think I can get by without a starter?

    Hi, all. I know, I know - most of you always make a starter. I do too for high gravity brews. But I want to brew the Northern Brewer Double IPA kit tomorrow (1.084 OG) so there is not enough time until then to make a starter properly - I don't think. I am planning to use a vial of White Labs...
  12. V

    Finished gravity too high for my belgian

    Sounds to me like you have a winner my friend. If it tastes delicious now, imagine how good it'll be when it's carbed and conditioned for a bit. Thank God for a good batch and enjoy and good luck.
  13. V

    Aging my Tripple

    Hi, forgive me if I'm wrong and someone please correct me if I am but I've understood that a Tripel doesn't need such an extended conditioning time. What is it about the flavor that tastes green?
  14. V

    cool basement good for all types?

    This poster should be boycotted out of pure jealousy and envy. Seriously, congrats.
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