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  1. thisisxxmyIPA

    Belgian IIPA recipe critique!

    Hey guys, Single Infusion light body mash, 5 gal Assume efficiency @ 70% Est EG: 1093 Est IBU: 78 10 lb Pale malt, Belgian 2 lb Maris Otter .25 lb Special B 3 lb table sugar 2 oz Centennial, 60 1 oz Cascade, 30 1 oz Cascade, 15 1 oz Amarillo, 5 2 oz Amarillo, flameout 2 oz...
  2. thisisxxmyIPA

    Belgo-Russ Imperial Stout Critique

    Hi guys! I'd appreciate any pointers! Partial Mash, light body (for more ABV!), 6 gal batch 7.5 lb pale liquid extract 9.25 lb pale malt 1 lb chocolate malt 1 lb roasted barley .75 lb crystal 60L 1.5 oz chinook, 60 min .5 oz chinook, 30 min 1 oz columbus, 15 min 1 oz columbus, 5...
  3. thisisxxmyIPA

    Advice on a Belgian Barleywine and RIS

    First recipe, partial mash (light body, no mash out) - Belgian Barleywine 3 lb extra light DME 7.75 lb Belgian Pilsner 2 lb Belgian Pale 1 lb Cara-pils .5 lb Flaked Barley .25 lb Rye malt .25 lb Special B 1 oz Centennial 60 min .75 oz Sterling 45 min .75...
  4. thisisxxmyIPA

    Stalled Fermentation

    I made a saison OG -1.081 It has stalled at 1.040; I was using Wyeast 3427. I am going to attempt to finish it up with dry champagne yeast. Is it possible to syphon off some of the partially fermented wort and make a starter using that, or should I do it more traditionally?
  5. thisisxxmyIPA

    Wyeast 3724 Belgian Saison yeast - odd fermentation

    Hi guys, Pitched at 70F, rose to 85 over the course of the next day. Very violent aromatic fermentation. Next day it appeared primary fermentation (or at least the violent krausening stuff) had ended. Now my hydrometer reading is dropping very very slowly day by day. No airlock activity (I...
  6. thisisxxmyIPA

    Spicing a Saison

    Good evening fellow beer lovers, So, I had the Saison Du Buff from DFH, Stone, and Victory earlier this summer. Frankly, I thought it was amazing. I intend to make something inspired by it, though I am not trying to clone it. I've got some questions about spicing this thing! My recipe looks...
  7. thisisxxmyIPA

    From homebrewing to a brewpub

    Howdy folks, I've been all grain brewing for some time now and have the potential in the future toward moving into a brewpub. My questions: I am assuming a horseshoe set up beginning with hot liquor tun, mash tun, kettle, heat exchange, fermenters, bright tanks (if possible), to kegs...
  8. thisisxxmyIPA

    Found an antique W. German stein in my house. Need help translating.

    Hey guys, As it states, I have a stein made in West Germany. Online translating programs don't seem to be too great, it probably doesn't help that there are so many different dialects in that region. I'm not sure how it's supposed to be read, so I've attached this picture! Please let me know...
  9. thisisxxmyIPA

    Question about Amylace Enzyme

    Does Amylace affect lactose (milk sugars)?
  10. thisisxxmyIPA

    Stuck fermentation of Belgian Quad... maybe

    I made a belgian quad (AG). The OG (adjusted to include the sugar additions) was 1.119. The est FG (in beersmith) was 1.024. However, I did use 1/2 lb of caravienne and 1/2 lb of cara-pils, and I've noticed beersmith isn't great at recognizing the unfermentable sugars in a recipe. My gravity...
  11. thisisxxmyIPA

    Question about the fermentation of my Belgian Quad.

    I made a belgian quad (AG). The OG (adjusted to include the sugar additions) was 1.119. The est FG (in beersmith) was 1.024. However, I did use 1/2 lb of caravienne and 1/2 lb of cara-pils, and I've noticed beersmith isn't great at recognizing the unfermentable sugars in a recipe. My gravity...
  12. thisisxxmyIPA

    Help! Fermentation is stuck on Belgian Quad

    So.... my fermentation seems to be stuck for my Quad. I used Wyeast Trappist High Grav, and have since pitched dry champagne yeast to try to finish up fermentation. The champagne yeast has produced no krausen and seems to be going nowhere. Furthermore - The simple syrup that I started...
  13. thisisxxmyIPA

    Can you help me on this IPA recipe?

    Amount Item Type % or IBU 2.00 lb Amber Dry Extract (12.5 SRM) Dry Extract 20.00 % 2.00 lb Light Dry Extract (8.0 SRM) Dry Extract 20.00 % 6.00 lb Amber Liquid Extract (12.5 SRM) Extract 60.00 % 2.00 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 81.9 IBU 4.00 oz Cascade [5.50 %] (Dry...
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