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  1. W

    How to ensure hops are "fresh"

    Buying online is definitely the best option for getting fresh everything. Yeast isn't always a good idea to buy online when it's the middle of the summer, but everything else won't pose an issue. Here's my personal favorite online site, but there are tons of other ones too (of varying levels of...
  2. W

    Giving away brewing stuff in Toledo, OH area

    It's all gone, folks. But thanks for the interest. Glad that it's found a new home. :)
  3. W

    Giving away brewing stuff in Toledo, OH area

    Hi guys. I'm going to be moving in a few months and this time I'm not going to be using a moving truck, so I'm just going to be getting rid of all of my brewing stuff. I probably will take a break from brewing after the move and just rebuy what I need when I need it. But I was wondering if there...
  4. W

    The king is dead, long live the king! Congrats to Bell's Two Hearted

    Two Hearted is a pretty good beer, but I don't think it's anywhere as good as Pliney. Personally, though, my favorite Russian River beers are their sours. Still, both Pliney the Elder and Pliney the Younger are excellent.
  5. W

    Do Willamette hops stink like a chemical?

    That's nonsense. Willamette is primarily an aroma hop, meaning it's valued most for its pleasant aroma. Yes, you can use it for bittering too (which is what I assume what he means by "as a preservative"). It is a very versatile hop, but it is used a lot in IPAs. In fact, some companies make...
  6. W

    Lagunitas sells to Heineken , another good brewery sells their soul to corpor...

    Every single time this happens, a bunch of cry-babies come on and go "How dare they! I'm never ever ever buying another beer by X!" I think these people just come across as a joke. Does their logic really follow through to everything, though? Not shopping at Kroger, Safeway, Target, or their...
  7. W

    I want to know the most off the wall beer ever brewed

    For me, that'd have to be Cap'n Crunch Oops! All Berries Blonde Ale. But I've heard of and tasted beers by other people who made much more insane stuff. And I'm sure if I wanted to come up with a totally crazy off-the-wall beer idea, I could, but I wouldn't necessarily want to make it (for...
  8. W

    Does all beer have to fit a BJCP style?

    There are a lot of commercial beers out there that don't fit into BJCP guidelines for any specific style. I've made both beers that magically and perfectly fit into the BJCP guidelines and ones that don't even remotely fit in anything they have. I just recently brewed something that fits...
  9. W

    NPR: The 'Haze Craze' 2/20/17

    That might be another factor for me too besides the dry-hopping since I also tend to put a decent amount of white wheat in my IPAs (usually less than a pound, but I've put in a pound before). And I guess I should clarify my previous comment that my dry-hopped beers (IPAs, DIPAs, APAs, etc.) are...
  10. W

    NPR: The 'Haze Craze' 2/20/17

    I've made some IPAs like that, but never on purpose. I just find that it's really hard to get a beer clear when you do heavy dry-hopping. Although I dry-hop 90% of the time with APAs, IPAs, and just hoppy beers in general, the few times I haven't dry-hopped, the beers have typically come up clear.
  11. W

    Sour beers that don't need aging

    Kettle-soured beers. Specifically: Berliner Weisse and Gose. (Traditionally-made Berliner Weisse and Gose require quite a few months before they're ready to drink, but even then, they require less time than most sour beers. Kettle-soured beers, on the other hand, can be good in as soon as 3-4...
  12. W

    How many gallons of homebrew in 2017?

    1940.5 + 5.5 gallons of tropical American hop-heavy APA = 1946
  13. W

    Maris Otter as base malt for stout? And other advice

    It was the recipe on the first page, but with 12 pounds of Maris Otter without the dry malt extract and 0.8 pounds of lactose instead of 1 pound. Even so, the final gravity was 1.078, so a bit higher than I planned (but with a final gravity of 1.030, meaning a lower ABV than I planned as well)...
  14. W

    Maris Otter as base malt for stout? And other advice

    So I brewed this beer 2 weeks ago and I just took a gravity sample today. It tastes AMAZING. But I'm really surprised at how high the final gravity is. 1.030! Now, I expected it to be over 1.020 because of the lactose and all the unfermentable sugars from the dark roasted grains (my recipe...
  15. W

    Cellaring homebrew for decades

    That's blatantly false. Sour beers, for example, oftentimes aren't even bottled until at least a year after they've been brewed. The Belgian gueuze style, for example, isn't even bottled until there are batches that have been aging in oak barrels for at least 3 years (specifically it's a blend...
  16. W

    NE Style IPA, too tough for a beginner?

    By "malts," I assume you mean malt extract. That would be #2. Let it get to a boil, turn off the heat, then mix in the extract, mixing to make sure it doesn't burn the bottom of the pot. As for #3, the 60 minute timer starts as soon as you add your bittering hops and not a second before that...
  17. W

    100 Batches or Bust

    Or if he starts making more complicated batches with expensive ingredients (for example, tons of hop additions, more expensive malts, rare ingredients, just adjuncts in general whether coffee, cacao nibs, vanilla beans, etc. etc.). It could get into the thousands of dollars.
  18. W

    100 Batches or Bust

    I don't know about guns, but I imagine my beers could be vastly improved with snakes.
  19. W

    100 Batches or Bust

    Wow. 50 batches is a TON in a year. If they are all 5 gallon batches, that's 250 gallons. If you're doing smaller batches, that's still a lot, but maybe not quite as insane (for example, 50 1-gallon batches in a year would be about how much I imagine the average homebrewer does, just more like...
  20. W

    NE Style IPA, too tough for a beginner?

    Right. I just designed a recipe recently that uses 6 different hop additions, which I'm planning on doing in about a week from now. Even after years of brewing, it's still something that I need to be really careful about, and it's one of the reasons I never drink while I'm brewing. The chances...
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