Recent content by Whisler85

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    Cracked MLT

    I use a ten gallon rubbermaid water cooler with a false bottom as an MLT - It recently developed a bulge in the side that finally cracked. Its getting worse, and although im not worried about the quality of my mash, i seem to lose temperature more quickly than i used to. Is this inevitable in...
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    Mexican Style Beer (Corona or similiar)

    most mexican beers are vienna-style lagers - just look for recipes for that style
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    Older cascade...

    if you want aged hops, put them in a paper bag and store in a dry, warm place for 2-3 years 3 months aint nothing
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    Brewing with coffee

    you can use coffee in the mash, at boil knockout, make an extract for the fermenter, or rack beer onto coffee in the secondary id recommend doing it in the secondary- you'll preserve the most aroma that way
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    IIPA advice

    a whole pound of both honey and 60L might make it a little sweet, maybe mash 148- thats a better temp for a dry beer, anyhoo if you really want to first wort hop, try the simcoe- FWH gives you good hop flavor, get that piney simcoe taste, id save the centennial for a knockout or dry hop...
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    when and how to use beano?

    instead of beano you can use amylase enzyme powder from your LHBS- probably close to the same thing, might be worth getting if its cheaper im sure if you controlled the amount of beano/amylase powder you used it would turn out all right- the yeast can't make amylase (obviously, or...
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    What is "Normal" efficiency?

    a lot of all-grain recipes plan for 65 to 75 percent efficiency also, it depends on the OG you want- a big ass beer with a 24 pound grain bill isnt going to be as efficient as a smaller one
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    Save Berliner Weisse?

    its been in the primary for about a month now- i kept it in the mid-70's for a few weeks, but it doesnt seem to be getting any more sour AT ALL
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    Gulden Draak

    you would end up with something much, much too dry- belgian breweries hit attenuation as high as 90% routinely, but i wouldnt be surprised if a wine yeast went even higher than that using wyeast 1388 or 3787 will get you what you want- just aerate well (best with O2), add nutrient, keep temps...
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    Save Berliner Weisse?

    I made a berliner weiss and pitched a wyeast pure lactobacillus culture at the same time as european ale yeast- it turned out ok, with good flavor, but just not enough sourness do you think i should buy some lactic acid from my LHBS and try to sour it up and bottle it? Or should i just get...
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    Playin' around - Belgian Golden Strong

    raise the temp and keep it high until it clears- thats how i finally started getting decent attenuation i let mine do its thing at 67ish, then added a hot water bath and kept the temp in the low 80's for a while- it was wyeast 1762- the blonde i made is CLEAR
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    Red wheat malt, RECIPES?

    nq3x is right, its pretty similar to white wheat- the difference has to do with the plant before processing and has little visible difference it looks like you like dark, 'nutty' ales- try a dunkelweizen or a weizenbock, i love them
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    Another IPA Help Thread

    no, thats not too much dry hop my last ipa was all simcoe, 2 oz at 30, 2 oz at 5, 2 oz at knockout, 3 ounces dry hop for a five gallon batch too much dry hops would be like, six or seven or more ounces of high-alpha for a real hophead keep the dry-hopping time short (less than two weeks) for...
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    Looking to use leftover hops Galena, Cent and Willamette

    try an amber ale, use the galenas early, 1 oz willamette at fifteen, then the rest at knockout ten pounds base malt, 1/2 pound light crystal (20), 1/2 pound dark crystal (80) 1 pound munich beersmith likes it, btw
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    How much base malt should be used?

    of all those specialty malts, amber is the most obviously overdone. biscuit is easily overdone, as well, but i dont think you have too much here unless you are using the darker variety of munich malts (like briess munich 20L), munich can compose as much as 100% of the grist, depending on the...