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  1. H

    Another question on water chemistry

    So I left the meter in RO water for a little over an hour and it read 15 ppm. I'm gonna roll with it. I do use an Iron out and softener before RO. Never measured the raw water.
  2. H

    ACV for Cattle

    My buddy ground the apples in a garbage disposal(new) then pressed them. The cider tasted good,was crisp and if you had enough to get a buzz you got a hammering hangover the next day. I thought it was from the seeds. Boy that booch is looking pretty good.
  3. H

    bottling from keg

    With big keeping beers I keg with 3-4 oz sugar(5 oz maple syrup for RIS), CBC yeast, then mix well and bottle with a picnic tap. The bottling wand fits inside the tap so you can fill from the bottom. No foam to worry about and they prime in the bottle so little oxygen. If doing super hoppy beers...
  4. H

    ACV for Cattle

    I don't know about ACV, but The Big Book of Kombucha states that feeding the scoby to horses it helped keep the flies down. There's always extra scoby and you can drink the tea and give it to the herd.
  5. H

    Novalager or ale yeast

    pH my friend, pH! I've found that a 4.9-5.2 mash pH for pils and light lagers makes a cleaner, crisper beer. Using RO water I use ~ 2% acidulated malt for these beers. Why not that much in ales is because of the crystal malts lower the pH. I mash my bitters and blonde ales at 5.2 also.
  6. H

    Another question on water chemistry

    I'll check it out. I'm making brewing liquor today for a brew day tomorrow.
  7. H

    Another question on water chemistry

    When my RO filters are replaced the TDS is <5 ppm's. They get replaced at 15 ppm's.
  8. H

    Anyone lager in a keg?

    My beers are in primary for 3 weeks. I can't cold crash in the fermenter colder than 50*. Beers get racked to a keg with 3-4 oz sugar, set beside chamber for 2 weeks then put in lagerator side at 33* on CO2 if needed. The pipe line is the deciding factor in how long the lagering will be, most...
  9. H

    Brewing Rut, how do you deal?

    I like the other hobby statement. I started gardening again after cutting the Ash trees down. Only brewed 3 times this summer, I really want to get back to brewing twice a month in the fall and winter. You mentioned "house mouth", or for me it was when a friend said all your beers have the same...
  10. H

    Kegging vs Bottling

    As for storing the unpasteurized beer I offer this experience. I was a sub contractor on a new beer distributor building for the loading dock and doors. There was a Keg room that had two high speed doors and was kept at 32*. Only the truck inside loading area wasn't temp controlled. We had 4...
  11. H

    Kegging vs Bottling

    The majority of my beers are hitting there stride at 4 weeks after packaging and peak at 6. I ferment for 3 weeks in primary then keg. I add 3 oz of sugar to each keg and wait 2 weeks then put in a 33* lagerator till space opens up in kegerator My solution to a pipeline is 11 gal batches of...
  12. H

    The Home Made Pizza Thread

    All of my dough's are based on his formulas. Crust and Crumb is my goto.
  13. H

    Fruit in beer - to pasteurize or not?

    I put my fresh picked fruit(cut to size) in a mesh bag and dip in my starsan bucket for a min. or 2 hang it to mostly drip out, put in a plastic bag and freeze it till brew day. I put the fruit still frozen in the fermenter to thaw, rack the wort or mead on top, add yeast and 02.
  14. H

    Pickles! (Kosher)

    I didn't know the bay leaf was tannic. I have a bay loral tree in a pot I move in and out, always need to prune it to get it back inside the house. One or two go in each jar, but I also put a grape leaf on top. I wondered why the ones I forgot to add the grape leaf to last year were still crisp...
  15. H

    Yeast that produce glycerol for mouthfeel

    Sometimes I to have a problem paying attention.
  16. H

    Gardening: My Tomatoe and Pepper Progress

    That's what the stems look like, but why only the parts coming out the top of the cages? will check today. Thanks!
  17. H

    Gardening: My Tomatoe and Pepper Progress

    It's inside the fenced garden.
  18. H

    Parti Gyle Sparge Water Do I need to add salts? Should I?

    Don't know if this is right but what I do. In the water book there is a chart that gives ppm/gal, mg/ml of all the salts. I figure out what I want in calcium and split it between CaSO4 and CaCL2 for the style. For most beers it's .5-1 grams per gal (g/gal) To make it simple I'll use 1 g/gal in...
  19. H

    Gardening: My Tomatoe and Pepper Progress

    The plant. They left immature cherry fruits alone, but ate all the flowers and leaves.
  20. H

    Mashout decoction?

    If you can't recirc to raise temp boiling the wort (where most of the enzymes are) stabilizes the sugar profile and when added to the mash should get to 170 or so for better foam stability.
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