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  1. V

    What SRM is this?

    Brewers friend has it at 4.47, I’d put it at 6 but just wanted to confirm with the audience 😂. Looked the same color at the FG reading as well (then closed transfer to purged keg) so not really oxidation but I am trying to avoid the dish water colors on these hazy styles but it’s proving...
  2. V

    Sodium Metabisulfite

    Thanks, I was trying to help reduce any beer darkening with age on this style but am thinking it may not be worth it going forward.
  3. V

    Sodium Metabisulfite

    Yea NEIPA, which was fermented in a keg for low O2 and then transferred into fully purged keg (added hops and Sodium Metabisulfite by cracking lid wtih CO2 blowing).
  4. V

    Sodium Metabisulfite

    Having some issues with Sodium Metabisulfite... was in a rush and keg hopped with 0.27g of it in there as well and the beer has an apparent off sulfur taste and smell. Only been two days so I am wondering if others who have used it, will this fade. Can I make it fade faster? I am looking to...
  5. V

    Oat Milk

    Thanks, after about 1-2 weeks of conditioning I've noticed my NEIPAs have hit their stride since they have been able to calm down a bit. I've been reading a lot about just doing the 1 dry hop right before the end or at the end of fermentation for this style and want to try it. It seems the...
  6. V

    Oat Milk

    Briess
  7. V

    Oat Milk

    grain biil is: 27.8% Torrified Wheat 27.8 % Oat Malt 33.3% Pilsen Malt 2-Row 11.1% Pilsen DME (smaller system gotta boost abv) Dry Hoping I typically do 24-48 hours in (depending on fermentation kick off), again at 5 or 6 days after that and then sometimes a final keg hop for a week or so...
  8. V

    Oat Milk

    The oat milk was out of pure curiosity and while the brulosophy, lets just call it a test showed it dropped eventually, I wanted to add more have. Current recipe has 27% Oat Malt already but I am just having issues with whats in the keg starting to clear in about 2 weeks. Anything I can off...
  9. V

    Oat Milk

    Heres a few examples HAZE HATERS NEED NOT APPLY: Oat Milk NEIPA brulosophy.com/2017/10/09/flaked-oats-vs-oat-milk-in-new-england-ipa-exbeeriment-results/
  10. V

    Oat Milk

    Just to change things up a little bit and I keep reading about it.... I'd like to use oat milk in my next NEIPA. My question is, is there a certain type I should buy? They all seem to say refrigerate after opening or some of them are all ready refrigerated. Just don't want it to spoil in the...
  11. V

    WTB Pico Z

    If anyone has a Z1 or Z2 they are looking to get rid of please let me know.
  12. V

    A38 Juice Fermentation Time

    Thank all! I know its early, just I remember this being a fast fermenter. I mashed at 152F with an 1.063 O.G. and F.G. Expected at 1.015. Currently sitting at 1.022-1.023 (depends on the angle :cool:). I’ve raised the temp overnight to the 72-74F range to see if we can get the remaining points...
  13. V

    A38 Juice Fermentation Time

    So I have used A38 Juice in the past but its been awhile so I am trying to remember what was "normal". My O.G. ended up only being 1.065 so I pitched and stupid me forgot to shake / kneed the pack before opening it so I did my best getting it all in there and seemed to. I oxygenated pretty well...
  14. V

    I Love Nottingham Yeast

    Played with different schedules but right now I am dry hopping 3 times and really like the results - once at 24 hours (assuming fermentation is going), another around day 5, and then another cold for 1-2 weeks in the serving keg.
  15. V

    Spunding Valve

    That should work! The sizing was where I was lost. Thank you!
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