Recent content by yono1986

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

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  1. Y

    Suckback

    I'm fermenting a quad and I've been slowly lowering the temperature for the secondary and I just saw that I sucked up ~1 quart of starsan/blow off mess. What if anything can I do to salvage the batch?
  2. Y

    Belgian Dark Strong Ale Westvleteren 12 Clone - Multiple Award Winner

    I've been slowly lowering the temperature for the secondary and I just saw that I sucked up ~1 quart of starsan/blow off mess. What if anything can I do to salvage the batch?
  3. Y

    First Recipe with PALE ALE MALT

    Use 100% pale ale malt. the extra breadiness is pretty subtle, especially if you're only using 10 pounds.
  4. Y

    OG measurement without discarding the sample

    What he said. Also, with a refractometer you don't have to worry about cooling down your gravity sample because the wort is at the temperature of the refractometer.
  5. Y

    Help me choose a burner

    Personally, I love my SQ14.
  6. Y

    Home brew costs

    Northern Brewer, morebeer, and love2brew are nice enough to provide us with the ingredients list on all of their kits, though I haven't done the math as to whether it is more cost effective to buy the ingredients separately or as a package. The real advantage of putting together your own recipe...
  7. Y

    New kettle 15 gallon batches

    Congratulations, you've just done electrochemistry. That's why you should always use the same metals. As for the kettles, I have a spike V2 and it's gorgeous. The V3 looks even better and is on my future purchases list.
  8. Y

    Sanitizing bottling sugar

    It could be the problem. I just throw the sugar solution in hot and siphon the beer over it to ensure good mixing. Since you have about 40x more flat beer than boiling sugar water this doesn't really affect the temperature or the yeast at all.
  9. Y

    Dry vs Liquid Yeast

    I like using giant starters for my large beers. Probably just me:)
  10. Y

    Dry vs Liquid Yeast

    For a pale ale, like what you're making, dry yeast is totally fine. US-05 is the same as 001/1056, and is much more convenient. I use liquid when I'm brewing a big beer, when I'm brewing a lager, or if I'm making a yeast-focused beer (Hefes, Belgians, etc.)
  11. Y

    It's Gonna Blow!

    Yes. Higher gravity worts generally produce a more aggressive fermentation. Couple that with the fact that German wheat yeasts and Belgian yeasts are aggressive without needing any extra help means that a tripel will yield a vigorous fermentation.
  12. Y

    My young weizenbock tastes hot

    No. There is so little priming sugar in each bottle that you won't get any off tastes from that. With any high alcohol beer, the key is time. My barleywine spent 3 months in secondary and still took a year in bottles to really come into its own. Brew something else in the meantime, and come...
  13. Y

    Re-hydrating Yeast

    +1 I almost never rehydrate my dry yeast. I simply sprinkle it on top of the wort and give it a good stir. Never had problems doing that with US-05 or S-04. Other dry yeasts may behave differently, but probably not.
  14. Y

    Brown sludge in the mash

    It's protein from the wheat. Don't worry.
  15. Y

    Hoppy Dunkelweizen - Good or bad idea?

    German wheat beers, like Belgian beers, are all about the yeast. So, the question that you have to ask yourself when making any of those beers is how your ingredients will complement what the yeast is doing. I don't see amarillo being good with a hefe yeast, so I don't see this going anywhere...
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