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Recent content by whitenoise

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  1. W

    What should you have done on your first batch???

    I won't tell you to search but a very similar thread just started: https://www.homebrewtalk.com/f36/doing-first-ag-morning-advice-pointers-298905/ In additional to all of that simple stuff I didn't anticipate is how long I would have to stir to be sure that my mash-in had reached its *real*...
  2. W

    My starter is boiling

    I'm doing my first Tripel tomorrow, have a 1.5L starter waiting, etc.. My recipe is super simple compared to that. I'm more concerned right now about cultivating my yeast starter, controlling mash temps, controlling pitch and fermentation temp, when to throw in the converted sugar, etc...
  3. W

    Doing First AG in the Morning - Advice or Pointers?

    I know I'm repeating everyone else. One trick is to figure out how to get to the mash temp you want, whether you pre-heat your mash tun or don't (I don't), with the desired ratio of water to grain. The best way to do that is *relax*, note the temp and amount of what your are starting with, the...
  4. W

    Meadowlands "International Great Beer Expo" - going?

    http://www.greatbeerexpo.com/meadowlands/ So, I won some free tickets to this, and I'm excited to go for the early session. Any other NYC are folks going to be there? I'm disappointed that dogfish doesn't seem to appear on the list, and I would love to see some heavy hitters like Stone...
  5. W

    New homebrewer in NJ

    Welcome from another NJ'er. Actually, I just joined here after you. You might check out Love2brew, which is a new LHBS (local home brew shop) in North Brunswick, just off of Rt 1, and *just* south of New Brunswick. I'm not affiliated in any way, other than that I went in as a customer and...
  6. W

    Thick White Crud?

    Well, 'thick' isn't normally how I would describe wild Brett (Brettanomyces) yeast, but if it's a white skin or membrane forming on top and it's as white as salt that could be it. Racking it and drinking it shouldn't be a problem. In fact, many breweries are taking their stronger beers and...
  7. W

    Hello from NJ

    I'm a believer in posting in an Introduction thread before posting elsewhere, so Hi. I have been brewing on and off for about 10 years. I do all grain batches with a pretty DIY approach. (My mash tun is a rectangular cooler + Lowe's plumbing parts, ball joint, and stainless steel braid from...
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