Quantcast

Search results

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

  1. JstnMoyer

    Scottish Export Ale Recipe Discussion

    Oh cool - I was wondering how you got the FG so low with 1728. My idea of mashing at 150f (instead of 152 or 154) and adding corn sugar are for the purpose of encouraging max attenuation with 1728 fermented at appropriate temps. If mashing low would achieve this, I'll omit the sugar. Going for...
  2. JstnMoyer

    Scottish Export Ale Recipe Discussion

    I think I can rely on Maris Otter and Munich malt to provide enough of the malt character I'm looking for. I might use 2 caramel malts. Wyeast 1728 or WLP028 will be the yeast but I'm considering a half pound or so of corn sugar and a mash of 150f to encourage attenuation. I'll want to ferment...
  3. JstnMoyer

    Scottish Export Ale Recipe Discussion

    Actually, really cool to see your recipes that span decades! I'm thinking about simplifying my recipe now and I'm not dead-set on the two that I posted originally.
  4. JstnMoyer

    Scottish Export Ale Recipe Discussion

    Looks like you got great attenuation out of 1728 which I'm also considering. I used Caramunich in my Scottish ale last year but I couldn't shake the the flavor it brought. I'll have to see how long the bottles lasted because I know it can take time for charamunich to mellow. I typically just...
  5. JstnMoyer

    Scottish Export Ale Recipe Discussion

    I am planning to brew a Scottish Export Ale (14C) in a few weeks for late Fall drinking. All grain BIAB. I am between 2 recipe approaches below. My main questions are: Which base malt to use? (seems to be an ongoing debate within the style) What yeast have you used for Scottish Exports? Which...
  6. JstnMoyer

    Over-Carbonated Bottles & Volume Adjustment

    Fortunately, I haven't had issues reaching target FG within 2 weeks. I always check FG before bottling. Once, I did go below by 3 points (1.007) but that was also the one batch I diluted before pitching to get to target volume. I worried it over diluted and it would be too thin. It still over...
  7. JstnMoyer

    Over-Carbonated Bottles & Volume Adjustment

    I'm only 8 batches in. I've brewed a couple lagers. But, generally 10-14 days in primary and staying within temp range recommended on yeast packaging and performing d-rest when necessary. I place priming solution in bottling bucket then rack the beer. Bottling using Northern Brewer bottling...
  8. JstnMoyer

    Over-Carbonated Bottles & Volume Adjustment

    My brews keep coming out over-carbonated. About a month after bottling, my beers are so over-carbonated, that I have to pour them in larger beer glasses and give them a good stir with a spoon to release some of the bite so I can enjoy them. This has been the case with 7 out of 8 batches. I...
  9. JstnMoyer

    Recipe Critique: Imperial Stout

    Very cool! Thanks for sharing. Interesting that this original RIS doesn't include roasted malts. I'm curious about how the taste would differ from a recipe that does.
  10. JstnMoyer

    Recipe Critique: Imperial Stout

    With the seasons changing, I am set to have my first go at brewing one of my favorite styles: Russian Imperial Stout. This will also be my first attempt at BIAB so my first full mash. I have an 8 gallon kettle so I have to supplement with LME after mashing. The recipe: 6 lb Maris Otter + 6.5...
  11. JstnMoyer

    Warm Fermented Lager Thread

    Following up on my Aug 18th post. Warmish fermented ~60° Marzen fermented with 1 pack of 34/70. Beer would have been over 7% abv since I didn't dilute enough before fermenting. I eventually diluted before bottling to get it in range of the style. FG: 1.010 I sampled it right after bottle...
  12. JstnMoyer

    Weird OG readings with topped-off extract wort

    Home brewing is a two-pronged hobby: brewing and internet scavenging. I've read How to Brew cover to cover and there are still things I pick up between each batch on the internet. Like this little nugget about dry yeast and aeration. And extract recipes OG being accurately predictable. The...
  13. JstnMoyer

    Weird OG readings with topped-off extract wort

    That might explain why my first partial boil recipe kit instructions from Northern Brewer didn't include instructions for taking any gravity readings. I was mad they didn't include it but now I know it's not necessary. Speaking of those instructions, it also didn't include any steps for...
  14. JstnMoyer

    Warm Fermented Lager Thread

    I am 24 hours into fermentation of a 1.066 Marzen (overshot OG) with 1 pack of 34/70. Activity has just begun with a thin head of foam and airlock starting to bubble. I am posting this here because I was planning to warm ferment at 65-68°f but I ended up putting the carboy in a clothing tote box...
  15. JstnMoyer

    Weird OG readings with topped-off extract wort

    Has anyone come across this weird OG issue with topped-off partial boil wort? Just brewed my second partial boil extract batch yesterday. I chilled my concentrated wort and added to glass carboy (2.5 gallons) and topped it off with water getting it to 5 gallons. I aerated more by...
  16. JstnMoyer

    Warm Fermented Lager Thread

    Awesome! I'm very curious about how this will turn out. How long do you plan to leave it in primary and are you bottling or kegging? I'm considering 34/70 at 66-68°f for a Marzen that I hope will drink decent from bottles 6 weeks from brew day
  17. JstnMoyer

    Warm Fermented Lager Thread

    Thanks for the info. This is interesting to me because I hadn't read or heard about the 34/70 (maybe the most common lager yeast to pop up on the web for warm ferm) powdery issue in my research so far. So it's new to me that I'd need to take extra measures during primary (adding time in primary)...
  18. JstnMoyer

    Warm Fermented Lager Thread

    Question about time in primary vs lagering time: I'm planning an Oktoberfest brew. I want to enjoy it on my birthday 6 weeks after brew day. Fermentation temp would be 65-68°f. Using 1.5 packs (or just use 2?) of dry 34/70 yeast. Brewing as close to Marzen style as possible with 1.058 ish OG. I...
  19. JstnMoyer

    First Recipe Design

    I am attempting to clone Great Lakes Chillwave IIPA but as an APA. I'm using the same ingredients that Great Lakes lists. This will be my 2nd batch ever and my first recipe design. I am open to any advice on my recipe - especially if you have had Chillwave before. At the very least, I'm trying...
  20. JstnMoyer

    Great Lakes Chillwave DBL IPA Clone advise please

    @sandman227 @jrodder @madcore @nick sekerak Ok, so I have some ingredients to do an American pale ale that is inspired by Chillwave. As I mentioned above, I want the same balance that Chillwave brings - just scaled down from IIPA to APA. I'm an extract brewer new to home brewing. In fact, this...
Top