Search results

I'm thinking about it right now! :p

I may just try a comparison. We are talking about a RyePA with all Amarillo leaf hops (Founder's Red's Rye clone). I like the idea of the beer moving at a slow velocity in and through the hops, maybe something like that randall that Revvy showed. Is that yours, Revvy? Is the flow gravity...

I need some HBT help! I'm envisioning a high gravity barleywine with a subtle hop presence but a smoothness and bite that come from adding an amount of fresh-brewed espresso. Yes, I'm talking about my cheap-o espresso machine that can actually make a good cup if I leave out the burnt crap at...

Do you think running a finished and primed beer through an ounce or two of leaf hops at bottling time would result in a more fresh aroma than dry hopping for a week or two in secondary? I usually seem to detect a resinous grassy flavor when I dry hop, and really just want the floral/citrus...

I am planning an espresso barleywine and while thinking about it I guessed that 16oz fresh-brewed espresso would be a good place to start in a 5 gallon batch. That was just my instinct, and I haven't tried it yet. That said, I think YOU should try it! I have "dry-beaned" a stout before. I...

Hey! Thanks for reading and welcome to HBT. Mead making is a great process and very rewarding if only for the fact that it requires the most patience compared to beer and even wine. I've done three meads now, this being the first. The honey was in a 1 gallon glass jar, which I first...

One of the few braggot recipes on the forum!!! Thanks. I know from experience that mead takes years to mature into the delicious beverage it should be. How about aging braggots ... what's the ideal aging time and is it worth it? Are the benefits as pronounced?

Great experiment. I'm hoping to do my first lager and this has given me the confidence that it's not a waste of my time or efforts! Also, do you have a copy of the recipe? (out of curiousity)

I had a red wine must that I was very invested in go 'sulfur' on me. I was worried and the more I read I realized I couldn't risk spoilage. So, I tried what you have already and nothing worked. Then I ran it through some copper tube and it was a miracle. No more sulfur. I was warned about...

I was actually going to ask about a similar topic - I tried and I think succeeded at culturing the dregs from a bottle of Lindeman's framboise ... yes the americanized sugar laden version of lambic from Lindeman's. Anyway, I was going to ask what exactly I might have there in that starter - a...

Which is also probably why I apparently posted this in 'electric brewing' section rather than 'sanitization/equipment'!!!!!:drunk:

I hope that post didn't come off as know-it-all, I had a few samples of the raspberry cider before bottling that batch O_O. I never even realized a thermometer could be calibrated, so I wanted to make sure other noobs were left in the dark. I couldn't get my thermometer spot on at both ends...

Just an fyi to new brewers, or ones that have been around for a few years. Just long enough for the equipment to start going a little haywire! I haven't been hitting my target OG's lately, and much of the problem was due to mashing temps I think. I followed the instructions in this article...

Upon even further consideration, the taste that I'm picking up on is the same taste from chewing a fresh picked blackberry, which has a certain amount of stem or other fleshy component (I'm not a botanist!) behind the fruit. Anyway, I think the blackberry flavor would be better if you could...

To the OP: check out my thread here: https://www.homebrewtalk.com/f80/blackberry-mead-melomel-95583/ read, and learn, and brew!

bump!!!!!!! Need a followup, I'm guessing you are even more pleased, if the mead lasted this long. ;)

I bet it's about to smell great too :) Sounds like a fun experiment! What kind of yeast?

Well I should have taken better notes (for shame)! I brewed it on 1/4/2009, and probably bottled it around 4/1/2009, at which point the hotness of the alcohol already started to subside. However, I will bulk age for at least 6 months from the start date next time just to get a more clear wine...

Nice. I am going to try a partial mash with the following specs, fermented with a cultured Bell's yeast. Any comments welcome! I will probably shoot for a single infusion, 152 degF mash, with a single batch sparge. My efficiencies are pretty bad, like 65%, hence my desire to use a little...

Any feedback on this version?