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  1. H

    Fatty Oats

    Hi there ! I use instant Oats for brewing Oatmeal Stout and I found out that these oats have 9.25% fat and this leads to problems by head retention . Are all sorts of instant oats the same ? Should I substitute them with flaked Barley ? If yes , then should I cook flaked Barley...
  2. H

    Just a little Foam !

    Hi there ! I'm brewing a small batch of Stout for the second time and my problem by this and the previous batch is that there is very little Hot break at the beginning of the boil and just a little of foam as I shake the Carboy vigorously for aeration before pitching . I used the...
  3. H

    Same Hops for bittering and flavor

    Hi there ! I'm going to brew an Oktoberfest batch for the first time . Can I use "Hallertauer Magnum" Hops for both bittering and flavoring ? If yes , how much would you use for each purpose ? Batch Vol. = 0.5 Gallon O.G. = 1.056 Hector
  4. H

    Sulfur smell

    Hi there ! I'm brewing a small batch of Wheat Beer for the first time , using bread yeast . It's on the second day of fermentation and was fermenting vigorously on the first day . It's still fermenting but not so vigorous as yesterday . Fermentation Temp. = 64 F Today , I noticed...
  5. H

    Get rid of printings !

    Hi there ! I'm going to use barrier tubes ( Beer lines ) for racking the Beer , because I have always plastic taste by using vinyl tubes . How can I get rid of the printing on the barrier tubes ? Hector
  6. H

    Boiling iso-alpha Acids

    Hi there ! Just an Experiment : I have 3 liters of Non-Alcoholic Beer . The specific Gravity is 1.019 . I'm going to boil it in order to reduce the Volume to 1 liter and make it more concentrated and bring the Gravity up to 1.057 . Now , I'd like to know what happens to iso-alpha Acids by...
  7. H

    Deionized Vs. Distilled

    Hi there ! Is there any disadvantages by using Deionized water instead of distilled water for brewing ? Hector
  8. H

    Is this suitable ?

    Hi there ! Is the item in the following link suitable to use as a fermenting Bucket ? Can I be sure that the inner surface is completely smooth ...
  9. H

    Expired dry Yeast

    Hi there ! Would using an expired dry ale yeast lead to "Ethyl Acetate" off-flavor ?! I already know that there are three Causes for this off-flavor : 1- Oxidation of Alcohol 2- Using Non-food grade plastic equipment 3- Infection I do my best against all these , but my Beer...
  10. H

    Kreusen by an Ale ?!

    Hi there ! Is it possible to prime an Ale Beer just like what we do by a Lager ?! I mean by "Kreusening" . Is there any reason why we use "Speise" only for priming Lager Beers ?! Hector
  11. H

    Undesirable effect !

    Hi there ! The pale malt I use is moderately-modified , so I always do the protein rest . I'm going to brew an oatmeal stout for the first time and will add some (5-10%) flaked oats among the ingredients . Does the protein rest have any undesirable effect on oats , in other words on...
  12. H

    Undesirable effect !

    Hi there ! The pale malt I use is moderately-modified , so I always do the protein rest . I'm going to brew an oatmeal stout for the first time and will add some (5-10%) flaked oats among the ingredients . Does the protein rest have any undesirable effect on oats , in other words on...
  13. H

    Any difference in Flavor ?

    Hi there , Lets assume that I need 1 Gallon of Wort with the Gravity 1.040 and the evaporation rate is 1 gallon/hr . Which one of the following approaches is better ? Would be there any difference in flavor ? 1- I get 2 Gallons ( 1.020 ) from the mash and boil it for 60 minutes...
  14. H

    Priming before or after ?!

    Hi there , I'm going to brew lager for the first time , but I can not cold condition the whole batch , so I've decided to prime and bottle , using the "Speise" after the fermentation has finished and keep the bottles at room temperature for 1 Week and then keep them in the Refrigerator for 6...
  15. H

    How to Atemperate

    I use to rehydrate my dry ale yeast at 77-78 F and add the slurry to the fermentor . I let it ferment at 66-67 F , but this time I'm going to ferment colder at low 60's . What is the best way to atemperate the yeast slurry with the Wort before pitching ? Hector
  16. H

    Steeping once more

    Hi there ! Is it possible that I steep Crystal malt in a wort which is made by steeping some Crystal malt in spring water before ?! I'm going to do that in order to increase the malty flavor of that wort . Would that lead to harsh flavor due to lowering the pH ?! Hector
  17. H

    Steeping once more

    Hi there ! I make Crystal malt at home using pale malt and use it as the specialty malt in partial mash . I steeped 0.66 lbs of my Crystal malt in 1.98 qts of bottled spring water at 160F for 30 Minutes and let it cool to room Temperature . I got 1.3 qts of wort and the Gravity...
  18. H

    How long to boil ?!

    Hi there ! I'm going to brew using Partial Mash Technique . O.G. = 1.052 I'll get 22 Gravity points from 2-row pale malt , another 22 gravity points from DME and 8 points from Crystal and roasted malts . How long should I boil it ? 60 or 90 Minutes ?! Hector
  19. H

    Should I let it age ?

    Hi there ! Should Crystal malt be aged like roasted malt before using ?! Crushed or Uncrushed ?! Hector
  20. H

    60 min. instead of 90 min. ?!

    Hi there ! Why do home brewers boil their Wort from a partial mash for 60 minutes instead of 90 minutes ?! Hector
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