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One last question.. When you say "chocolate malt and crystal malts are set at about 7-9% of the grist", does that mean 7-9% of the total grist is chocolate malt and another 7-9% of the grist is crystal malt? Or does it mean that the chocolate and crystal comprise around 7-9% of the total grist...

You are right. Thanks for everyone's input. I switched the amounts chocolate and black malts around as wailingguitar suggested. I'll try to remember to post a pic and tasting notes when it has been brewed. Thanks again.

Thank you for all your replies. They've given me a better idea. A question though.. Would the beer become "dull" if i remove the last two hop additions @ 5 and 3 minutes, respectively?

Hi everyone. I only have 3 beer batches under my belt so I'm still quite new to recipe creation. I want to create an easy drinking robust porter. I was looking at the BJCP guidelines and tried piecing one together. If anyone would spend a few minutes looking it over and give me some feedback...

Great! Thanks for your reply!

Hi. I'm brewing a stout and I accidentally made a slight crack in my 5L glass carboy so I'm discarding it (I saw the pictures in the horror thread...). Now my problem is; the wort is finished and ready to go into a fermentation vessel, but I only have 3.5L of wort and my other vessels are 10L...

Ok, thanks for the quick reply :).

Hi guys. I've just finished fermenting a beer. It finished fermenting 3-4 days ago. In regards to bottling and priming it, how much of the residual CO2 in the beer is lost? Since the calculators I've found online does not take time into account. Thanks :-)

Thanks for your reply. It is already aerated and raisins were cut before they were added. I tried watering it down a bit the other day.. I added another 1.5L of water but nothing happened yet. Im thinking to water it down further and then gradually add the mash. I tried making a starter with...

Hi HBT. I recently found a recipe for a ginger brew.. I thought great, the recipe looked tasty. So i dished up a batch of it. But four days later, it hasn't started. I've repitched yeast several times. I wondering if it is too acidic for the yeast to start fermentation? The recipe for 4.5...

Hi! I've been making wine (apple wine in particular) for quite a while now using white sugar to bump up the O.G. I recently watched a cider making videos on youtube and it used brown sugar as primary sugar (except for the natural sugar in the apple juice). Now, my question is, has anyone tried...

Thanks for the info :) I hope it turns out alright anyways

I agree about the flavor stripping. I decided to use Lalvin 71B-1122 for this cider in the hopes that it would preserve more flavor than the EC-1118 i usually use for many things. I think i will try to order some ale yeast as you say, since they seem to be quite popular for cider. I am...

Thanks for all your replies guys. I made a batch last night using the tea tip from agent44. I hope it turns out well. Just one last thing; when bottling, should i degass it before bottling and priming?

Thanks for the reply! Which flavor tea? Just earl grey? And how many bags for how many litres?

Hi, I tried making a cider out of store bought, pasteurized, apple juice. I have had great success with making wine of the same apple juice, but my cider turned out tasting of virtually nothing. It was estimated at around 5.5 - 6% abv. I only used the sugar which was naturally in the juice...

Thanks for you reply. I will try being patient :).

Hi HBT'ers! I'm having a little issue that I hope you can help me with. 3½ weeks ago i started a batch of tea cider (I posted here, in the cider section, because I didn't know what else to call it). It's O.G was putting it to end up somewhere around 8% ABV. I figured.. Ok, this should...

I was reading something on inverting sugar when brewing (https://www.homebrewtalk.com/f13/invert-sugar-candy-sugar-8359/). I never knew about that. It is supposed to give a cleaner taste. Do you guys do it when making wine? Or do you just dump in table sugar without "modifying" it? Thanks.

Sorry for the lack of details. I've had it around post fermentation for around a month in a cool place. I added the gelatin some three weeks ago which cleared it up a good bit. I can see through it but as I said.. It has this kinda haze. I'm wondering whether it could be a pectin haze. Would...