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  1. B

    So who's brewing this weekend?

    Sound like a Belgian wheat beer, called a Witbier
  2. B

    What to do......

    Human arm + long plastic spoon = Whirlpool arm. I place wort chiller in 15min before end of boil. End of boil I stir till 160F - 165F and then add hops and carry on stirring. This is not a perfect circular stir due to wort chiller but helps cool wort quicker and stir in hops.
  3. B

    So who's brewing this weekend?

    California Common
  4. B

    Airlock Water

    Sanitized water. I have even on occasion used vodka.
  5. B

    Alternative NEIPA yeast thoughts

    Mangrove Jacks M66 - Hophead Lalbrew (Lallemand) - Verdant IPA SalAle (Fermentis) - S33
  6. B

    So who's brewing this weekend?

    Brewing Belgian IPA this weekend. Batch size; 21 liters OG: 1.058 FG: 1.010 4kg Pilsner 1kg Vienna 0.5kg Wheat 0.5kg Aromatic 50g Magnum @ 60 Min 75 g Hallertau Smaragd @ 10 min 100 g Southern Passion @ Flame out 100g Cascade Keg hopped. Yeast: Mangrove Jacks M47 (Belgian Abbey)
  7. B

    Oldest Homebrew You've Ever Had?

    Drink to much for this to happen, oldest one year.
  8. B

    Caracrystal substitute

    You could roast your own, just keep in mind it is not precise, but should get you in the general region of crystal you looking for. I have done this many times, mostly to make medium to dark crystal malt. Roasting Malts In a pot add 1kg (2.2lbs) uncrushed pale malt. (You can add less if you...
  9. B

    using hop bags

    Yip, that is what I use, I see it is called a mesh strainer, wife refers to it as a sieve.
  10. B

    Should I worry about yeast temp if close

    Relax all will be fine.
  11. B

    Having some problems.

    To cold you need to warm it up, do you have an electric blanket, wrap ir aroung the fermenter.
  12. B

    using hop bags

    No hop pellets. It works been doing it for several years.
  13. B

    CO2 Purging

    Thanks will look into it.
  14. B

    using hop bags

    Normal kitchen sieve typically used for sieving flower when baking a cake.
  15. B

    using hop bags

    When transferring wort from kettle to fermenter I use a sieve to collect hop material. For dry and keg hopping I use a stainless steel 300 micron dry hopper. Over the years of brewing I find this works best for me.
  16. B

    Hops effect in Primary

    After many years of brewing I use my taste buds to gauge bitterness. i.e. If a recipe called for 30IBU I will brew it for 40IBU, as 40IBU is equivalent to 30IBU for my taste.
  17. B

    Foaming issues with kegging

    I have not been kegging for long, started end of November last year. Recently got my second keg. (Corny kegs) So I used the formula. Beer line length = (keg Pressure -tap positive pressure - (height/2))/ resistance height = tap height above keg resistance = resistance of beer line. ( tap one...
  18. B

    Are You Your Own Favorite Brewer?

    I do not purchase any commercial beer, only drink the beer I brew. Brew batched with final volume of about 21 liters, Keg 18 liters to corny and bottle the remaining which I take with when visiting friends etc. The only exception is when we go with friends to the pub, which thankfully is not often.
  19. B

    Buy a grain mill, they say. Think of the money you’ll save, they say.

    I use about 300 pounds of base a year and order in 100 pound quantities. Keep around 20 pounds of Munich, Vienna and Wheat which lasts about a year. Roasted, specialty and caramel I keep about 4 pounds of each. I usually have about 10 pounds of various hops.
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