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  1. Kai

    Gimp Guru needed

    If the image and background are in the same layer, I'd do a 'select-by-colour' of the background and then invert selection to get the image. For the second problem, select the upper layer (the one which is getting bled through) go into layer>transparency>threshhold alpha and you can fix it there.
  2. Kai

    dubbel question

    Yeah, if you can start at seventy and hold it somewhere been that and eighty, that's your sweet spot for most Belgian yeasts.
  3. Kai

    What should activator pack look like?

    You're right, Evan!: I wasn't sure whether the yeast was loose and the nutrient in the packet or vice versa. Nonetheless, these biologist types know their stuff and have probably put some good stuff in the nutrient packet. But your own starter is good too; it has what yeast crave.
  4. Kai

    What should activator pack look like?

    I've had one or two that were "puffy" before I activated them, and the beer's always turned out fine. I expect it's just that the centre packet leaked a little and a small part of the starter inside fermented. Do your best to still smack it - otherwise, sanitise some scissors and the packet, let...
  5. Kai

    Birthday Beerfest.

    Happy birthday. +1 on the red wine glass. I envy your beer selection. -Kai
  6. Kai

    How should I use american oak chips in a Barley Wine?

    Be ye warned that American oak is strong strong (harsh) stuff. Think more along the lines of bourbon oakiness than chardonnay oakiness.
  7. Kai

    Birthday Beerfest.

    What's that behind the Doppelbock?
  8. Kai

    Yet another "Did I ruin my brew" post heh

    You're fine. The main reason they recommend waiting 'til post-hot-break is because of the boilover risk. If you dodged that, you're fine.
  9. Kai

    Long tertiary for lambic...

    I wouldn't worry about the pellicle - it seems fairly normal, and I've seen far stranger than that on successful lambics. I'd definitely suggest tasting the beer before considering bottling. Lambics have to be treated way differently than Sacch beer. In traditional lambics, at least, it was...
  10. Kai

    Label for my first batch of beer

    These are really neat, I especially love the Lilya Brik IPA. What program are you using to make them?
  11. Kai

    Stupid birds

    Brilliant.
  12. Kai

    Saison Bâtard

    Ta-da! And here's a crappy cell phone picture of the finished bottles. They're not all in the champagne-style, because at 8.3% ABV one of those bad boys would be an evening.
  13. Kai

    Saison Bâtard label

    Mine come mainly from Duvel, although I have a couple from Piraat, Gulden Draak, etc, but our goddamned socialised liquor stores don't carry much by way of Belgians. Even the Duvels are a gradual accrual, because at near $3 a pop I don't get them much.
  14. Kai

    no secondary

    Yeah, as Spunkmeyer said, it's all a matter of good syphon technique. Watch the end of the syphon (if you're using a carboy) and be careful not to pull anything up. It's better to sacrifice a couple of pints of beer than to deal with a quarter-inch of sludge in every bottle.
  15. Kai

    Halfwit label

    No need to try and do fancy stuff in paint (except for bragging rights). GIMP is free (as in liberated AND zero-cost) and competitive with Photoshop (although less shiny and slightly steeper learning curve). paint.NET is free (as in zero-cost) and apparently easy. I can't vouch for it...
  16. Kai

    Saison Ete

    I'm not familiar with the recipe; what temperature did you mash at? What proportion of your fermentables were straight sugar? Listen to the Jamil Show on Saison. He talks for quite a while about that White Labs Saison I 565 strain. Chris White of White Labs even makes an appearance. He says...
  17. Kai

    brewed a trippel today!

    I brewed a 'tripel' (it was even further from the guidelines than yours) when I was real green that chugged away for about three weeks and still finished high. It was far darker than the guidelines but delicious anyway because of the Westmalle yeast.
  18. Kai

    Can moving too much kill fermentation?

    To answer the thread title: no. If anything, it can help by getting the yeast back into suspension. As to your current situation, try rousing the yeast (yet more moving) and raising the temperature to ~72˚. If FG stays steady for three days running, your done and can transfer to secondary...
  19. Kai

    Prisonweizen

    I voted for the first one, but I think they're both excellent designs. Way to convert a crappy situation into pure awesome. I like the crease. The tearing around the edge looks very superimposed. Perhaps add those fuzzy half-torn bits, the usual creasing that happens from tearing, etc to make...
  20. Kai

    Greenwall English-style logo

    New font. Minor change. Sorry to be bombarding you all suddenly with little images. I'm just learning GIMP and I'm really excited to be making things that don't look (entirely) like MSPaint garbage. Once I know the ropes a bit better and have a handle on what looks good, I'll repay the favour...
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