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  1. L

    Anyone use HBC 342 for bittering?

    I should have been more clear: I use it for late additions, in combination with other hops. I found success using it in place of Amarillo (at about 75% ratio: 1oz Amarillo=.75oz HBC) especially with hops that have contrasting or stronger characteristics. I does ok when combined with...
  2. L

    Anyone use HBC 342 for bittering?

    I've found that it works well when combined with Chinook and/or Simcoe...almost as an Amarillo substitute... I've been using it that way for my FW Union Jack and Double Jack clones with good results.
  3. L

    Durian Wit???

    I shared a few bottles of this brew with friends... Blind tasting notes for finished Durian DunkelWit: 'Subtle yet distinct durian flavor...if you know what it is...'(he was the only one who saw the label) 'Strange combination of Witbier yeast and German Dunkelweiss, spicy yeast without...
  4. L

    Lakefront Wisconsinite

    Talk to Jeremy King at Northern Brewer, he's the one who isolated that yeast. He told me that it is actually a fairly versatile strain that has some different characteristics depending on how it's used.
  5. L

    Durian Wit???

    Primary is done, thinking about adding two more Durian Pods to secondary but not sure...I may split the batch at this point. Tastes like a creamy and spicy dunkelweisse but still has a little 'chemical' note to it, much less than before but still present. I'll get notes from an unsuspecting...
  6. L

    Hop schedule help to show off 1 type of hops

    I understand, I just copy/pasted one of my trials as an example... If you can, do make two batches, using a known hop (like Cascade) for a 'control' to better understand the hop you're testing...the results are much more apparent that way. Good Brewday!
  7. L

    Hop schedule help to show off 1 type of hops

    I like to use a simple APA mash (or Tasty's APA), and split the batch into single-hop boils using Cascade as the 'control batch'. I use the same ounce amounts for 20 minute and later additions (including dry hops) and adjust the 60 minute bittering charge to the target IBUs. Then two 2.5 gal...
  8. L

    Durian Wit???

    Chu Hai, on Appleton just N of Capital...they also have live Blue Crab year-round it seems
  9. L

    Durian Wit???

    sa wat dee! The 'creamy feel' of the Durian has seemed to survive the boil as a custard-like flavor and mouthfeel similar to banana...and there did not appear to be any 'oil slick'. I think the true sweet and creamy essence of the Durian might be diminished by the yeast, tho. I can hardly...
  10. L

    Keeping Aroma in Aged Ales

    How about a mild dry hop addition, then a long age in carboy... Then you can have another, fresher dry hop addition two weeks before bottling! (inspired by Mitch Steele's IPA book - it's how they sometimes treated early IPAs once they got to India/market - after a year of aging they would...
  11. L

    Durian Wit???

    now cooling down...and there's a strange chemical/medicinal flavor present in a low but noticeable level, I sure hope that goes away! Otherwise, no 'vomit/dirty sock' elements, just custard/banana and almost kiwi, with a mild 'dunkel' malt character - a very nice pre-ferment brew! Look forward...
  12. L

    Durian Wit???

    Durian for the mash, notice how it broke down during the mash and yes, I got a stuck mash, a very Stinky stuck mash Now 1/2 hour into the boil the smell has taken on a more buttery, banana, spice tone, and the wort tastes a little like banana custard with nice warm malt backbone. Very...
  13. L

    Durian Wit???

    got my recipe adjusted, decided to add some darker malts for a kinda 'DunkelWit' ... currently halfway through the smelliest mash EVER! DURIAN DUNKEL WIT 6# Wheat Malt 3# 2-Row 3# Pilsner 1# Munich 8oz CaraMunich 8oz Oats 8oz Wheat Flaked 4oz Special B Rice Hulls ~1/2 Durian 122F 15 min 154F...
  14. L

    Durian Wit???

    ok, I have all the grains/hops/yeast for BCS Witbier recipe ready already...then I received a Durian... What to do, what to do? should I add the durian to the mash and then go a little higher on the oats and spices, going for ~7 Gallons into fermenter? or maybe adjust for secondary? ps...
  15. L

    Muay Thai PA Recipe--Need opinions

    Yes, the Bruery Trade Winds has Thai Basil in it, I use 2/3 Thai Basil and 1/3 Globe Basil for mine, added in whirlpool and then a little more as dryhop. I add Lemongrass and Ginger with the bottling sugar and water...and I wing-it, never had a fail on my Tripel, but have failed on Lagers...
  16. L

    Muay Thai PA Recipe--Need opinions

    If need be, you can 're-enforce' the Basil & Lemongrass flavors by adding them to the bottling sugar after fermentation. I do this for my Bruery Trade Winds Tripel clone and the freshness is astounding! Sounds like a mighty fine & exotic brew!
  17. L

    Simcoe hops in Montréal?

    Farmhouse Brewing Supply http://www.farmhousebrewingsupply.com/scripts/prodList.asp?idCategory=20 1# and 4oz bags back in stock next week
  18. L

    How to Spend a Week Saving $100.00 (Processing Hops)

    Great Post!!! I also LOVE saving money at the expense of time/effort/companionship whenever the 'need' arises! (it's like tripping on your own shadow...)
  19. L

    Lambic + Crystal 40 will it eat it?

    Thanks, guess I'll have to kill & blend then...
  20. L

    Let's see those barrel stands

    I just got a 5 Gal Rum Barrel for aging beers, and eventually for Real Ale tapping, and would love to see all the cool DIY stands/set-ups for your barrel rigs! I currently have the sad-sack "2x4 chocks on the ground" set-up and it really takes the excitement out of owning one of the coolest...
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