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  1. Double_D

    Recipe feedback/ideas for belgian with saffron?

    I would cut down the saffron. 2g of saffron is really quite a bit, it's a really strong flavor. Dogfish head makes Midas Touch with saffron. Here's a link to a post for a clone recipe out of Sam's book. It uses 10 saffron threads for a 5gal batch...
  2. Double_D

    What do you see in these photos? Infection? Sediment?

    I'd say you might have a little something in there other than sacc but it is hard to be sure... As far as I know, PET has low permeability but what we're usually concerned with is O2. What did you use to clean and sanitize your bottles before filling? Have you tasted one?
  3. Double_D

    Need some advice for my brew day

    I'd second this.
  4. Double_D

    First time pils noob

    +1 on this. This is what I like to do. Like @MattyHBT said, pitching heavy is a good thing. Depending on where you're reading the pitching rate is basically double that of an ale fermentation and it looks like you did just fine on that part. With my lagers, I don't think they're ever lagged...
  5. Double_D

    No Chill in Bucket into Fridge?

    Generally speaking, I wouldn't want to put hot wort directly from the boil into my plastic fermenters. Even though they are food grade, I spent some good money on my brew cubes. That said, I will get my wort as cool as my ground water will allow (usually to about 90 or slightly below) and then...
  6. Double_D

    Adding flavoring

    If you could I'd let it age out for a bit. You might find that as the hops mellows and the beer comes together and smooths out, there is a little more malt or caramel than you're tasting now. Next time you could try steeping an oz or two of whichever crystal malt you like in your brewing water...
  7. Double_D

    New to home brew

    Or ten gallon batches!:D Welcome to the hobby.
  8. Double_D

    How many gallons of homebrew in 2017?

    4,016.6 +20 gallons of DIPA +20 gallons of hefe +10 gal cream ale +10 gal of Belgian Tripel = 4,076.6
  9. Double_D

    So who's brewing this weekend?

    Boiling a hefe currently
  10. Double_D

    Any way around tying up fermenter while lagering

    There's an exbeeriment on using 34/70 at room temp...I'm on my phone or I'd provide the link
  11. Double_D

    Great score!

  12. Double_D

    Beer advent calendar - what stands out to you?

    I haven't seen any of them so if there's anything you don't want to try send them my way! Vegas apparently is missing out.:mug:
  13. Double_D

    So when you guys say mill very fine...

    My mill gap is set to .032. So, a little flour but generally a nice consistent crush with little pieces and intact husks. Just saw you posted in BIAB...soo...I actually have no idea what's appropriate for the bags but regardless, that's what works for me.
  14. Double_D

    Stout faucet with shank assembly recommendation?

    I have this one: https://www.amazon.com/dp/B000BO1KFY/?tag=skimlinks_replacement-20
  15. Double_D

    How many gallons of homebrew in 2017?

    Working on brew #1 for this year + 10 gallons of german pils. =15 gallons
  16. Double_D

    rolling/moving a beer in a bourbon barrel?

    Leave it alone to do it's thing. If you're using a 5 gallon barrel there's plenty of surface area. If it's freshly dumped like mine were you'll only need 10 days to two weeks for there to be noticeable flavor from the whiskey and the oak. Plus rocking after fermentation will introduce more...
  17. Double_D

    Cypress keezer Build (In progess)

    That's a good looking keezer.:mug:
  18. Double_D


    Huh. I know the difference between 1 and 2 and that insta cure was a marketing term, but had no idea Tender quick was that. I mix my own cure from so I've never used an off the shelf bag, except in culinary school.
  19. Double_D


    As far as I know, the insta cure comes in #1 or #2 (i think you said that) but #1 is sodium nitrite like tender quick. #2 is sodium nitrate, for long fermented sausages. I've never used #2 but I mainly stick to pork belly and fresh sausage.
  20. Double_D

    spiced porter input wanted.

    Wait a minute, you're not even a fan of reno_nv's Punkin' beer? Blasphemy:D. Not trying to derail the thread but that stuff is good.