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  1. H

    Gardening: My Tomatoe and Pepper Progress

    I have tomatoes coming out of 5' 6x6 rewire cages that have the tops eaten off. The ones that stay below are ok. what could do that? I do have lots of birds in the yarden.
  2. H

    Help with Faux-toberfest recipe

    ^^^^ I bet you don't have any condensation issues either.
  3. H

    Mashout decoction?

    Not sure I understand the question but here gose. When you pull a thick mostly grains and bring them to the 143* rest 20 min then to 160 rest 20 min then boil you are converting before the boil and releasing the starch which is converted after adding back to main mash. If you need to learn more...
  4. H

    Comments on this Pale Ale recipe

    I've made quite a few PA's with Voss and never get a twang! Make a 1500ml starter, save 250ml for future starters. Decant and pitch all of it. Ferment at 74* letting it free rise. My basement is ~68* and they get to 86*. When the temp starts to drop it's done, no twang. I put the hops in the...
  5. H

    Mashout decoction?

    I think that some unconverted starch is released during the decoction process. Every corn of grain that is modified in the malting process has some unconverted starch in the distal end because they stop conversion at 3/4 to 7/8 length of acuspire. That small amount might be enough to make the...
  6. H

    Gardening: My Tomatoe and Pepper Progress

    I put a fine layer of wood ash on the planting square then place radish seeds and top with soil. No maggots. I wonder if it would work for turnips or rutabagas?
  7. H

    Morning brew day

    I used to prep everything the nite before, but since I started conditioning my grains I can't mill until just before mash in. I have an induction brewery in the basement so I have to physically push the button to to turn it on. So I wake up make coffee, press the button, spray water on the...
  8. H

    Yeast that produce glycerol for mouthfeel

    I use The Yeast Bay's Belgian Dry. It is diastacus and will attenuate 83-100%, but has loads of mouth feel.
  9. H

    Dry Lutra discoloration

    If it's dead it's just nutrient!
  10. H

    Yeast Overdose?

    It's almost impossible to over pitch on the first batch, but if you are repitching and want to do it several times(serial repitching) you need to be careful because if too much is pitched the yeast will not have replicated 3-5 times. If I'm not repitching I just rack the wort on top of the...
  11. H

    Lagering a Fermenter of Kolsch in the Fridge

    You only need to mitigate the oxygen intake thru the airlok for a fast chill like you state. That yeast is awesome and will continue on at 42* to condition the brew. Unfortunately the yeast is very powdery and the 70* batch will still be cloudy at 2 weeks. I always use gelatin with 2565 going...
  12. H

    sodas from yesteryear

    Black Bear Beverage in Cudahy, WI. I lived in South Milw and it was my responsibility to bring a case to all family functions.
  13. H

    Purge picnic tap line

    I keep a 2.5 gal starsan keg and I just fill the line , disconnect it and connect it to my serving keg and just dump the first 1 or 3 pours. You can't leave starsan in the line or it will turn cloudy. I have a tap on my keg washer for line cleaning and after a rinse I leave it empty, then...
  14. H

    sodas from yesteryear

    Fanta Red Cream!
  15. H

    Gardening: My Tomatoe and Pepper Progress

    Bone meal is high in both cal and mag. I mix it in when making the soil for raised beds. I also save my egg shells, let them dry and crush with gloved hands, and line the holes of tom, pep, and squash plants. By not turning them into powder they can also be used as a slug deterrent. I put them...
  16. H

    The Home Made Pizza Thread

    DME is non diastatic malt powder due to no enzymes. But it will make the crust really brown.
  17. H

    i stopped folding my pizza

    At my pizza parties if there are more then 8 people we cut squares so everyone can sample each pie.
  18. H

    The Home Made Pizza Thread

    Instead of honey I add diastatic malt powder,aka wheat malt ground to flour. I let it rise for 15-20 min before I put it on the grill and get a really nice rise.
  19. H

    Cuvee des Trolls clone?

    The only ingredient I can suggest is the yeast. I use The Yeast Bay Dry Belgian, it is diastatic and attenuates 83-100%. It is also a high producer of glycerin so you get a silky mouth feel with a beer that finishes under 1.010. I make a simple blonde ale as a starter for triples and quads...
  20. H

    Happy Friday from Wisconsin

    Welcome, I started in 2012 so basically a probee compared to you. See you at the next meeting, I might even talk about yeast.
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