Quantcast

Search results

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

Help Support Homebrew Talk:

  1. McKnuckle

    Alcoholic taste prior to bottling

    @VikeMan points out some good stuff for you - definitely review your fermentation temps. You can always worry, but there is nothing you can do except follow good procedure and wait. Patience is essential to brewing! All beer at that young age is considered "green" or unrefined, a bit rough...
  2. McKnuckle

    What have I done?

    It appears to be heavily oxidized, as evidenced by the colour and your description of the flavor. NEIPA is a difficult beer style to handle on the cold side of brewing, and particularly when bottling. It's considered an advanced style for that reason. The very large amount of hops are...
  3. McKnuckle

    Wort question

    Leaving boil hops behind was the right thing to do. They are spent. Dry hopping would be your next step for hop character on the cold side. Welcome back!
  4. McKnuckle

    When to step up from Extract to All Grain?

    Yes that line of argument gets rather silly. As someone who has brewed with many systems, whether turnkey all-in-one or DIY cobbled together; 1, 2, or 3 vessels; propane, electric, or induction; bottoms, bags, baskets; recirculated or not, temp-controlled or not, etc. etc. - I feel strongly...
  5. McKnuckle

    When to step up from Extract to All Grain?

    It's totally brewing beer. I suspect you know this deep down, and only wish to start a ruckus.
  6. McKnuckle

    All grain in 2x 12L stock pots? Beginner

    Since we have a dodgy thermometer at play and two worts mashed at uncertain temps, I figure it would be a bit of a crapshoot to rely on viable enzymes in the "good" batch. I'm not arguing with the basic science you proposed. It's just a bit experimental. But a good thing to explain nonetheless.
  7. McKnuckle

    All grain in 2x 12L stock pots? Beginner

    I'm a little dubious of Miraculix's suggestion, if only because it would be unpredictable. At least you know you got half the intended volume of viable wort. If you mixed it together it would be a "who knows?" situation. You might get a lot of unconverted starches, which would cause permanent...
  8. McKnuckle

    All grain in 2x 12L stock pots? Beginner

    You answered your own question and took the right action. :) Temps matter in both the mash and fermentation, and outside of a certain range it can actually fail, not just be "not as good." Carry on!
  9. McKnuckle

    When to step up from Extract to All Grain?

    I like analogies. :) Long ago before MIDI and sampling and computers, if someone couldn't play an instrument, that instrument wasn't gonna show up on the track. And before recording, there were no tracks at all - one had to play an instrument live to make music. Thanks to technology...
  10. McKnuckle

    I'm building my first mash tun and I have a question

    Pay close attention to whether stated measurements are inner (ID) or outer (OD) diameter. Because of course, the tubing ID must fit around the supply line's OD.
  11. McKnuckle

    “Unfinished” Beer

    Most likely, you are done. That's 68% attenuation, which is very normal, and two weeks is a long time and 70ºF is warm. Recipes don't know much about your process - they are an estimate at best. What yeast is it, and what was your mash temperature?
  12. McKnuckle

    “Unfinished” Beer

    That is not possible, so there must be an error in measurement somewhere. Gravity cannot go up. How are you determining the current gravity?
  13. McKnuckle

    When to step up from Extract to All Grain?

    As a musician (and perhaps you are one, too), I think this falls apart quickly. Making beer from extract is like piecing together pre-recorded sequences in GarageBand and making a song. Brewing beer from grain is more akin to recording those sequences yourself. Both are songs, and to the...
  14. McKnuckle

    How Long to ferment Stout

    For this beer, I used Wyeast 1469 which I've developed a pretty standard schedule with, based on what they do at Timothy Taylor in UK, where the yeast is supposedly from. I chilled to about 60F, pitched the yeast, and set the fridge temp to 65 to allow a free rise. After 8 days of that where I...
  15. McKnuckle

    How Long to ferment Stout

    As a point of reference for timing, I am working on a stout now with OG 1.079. It spent 8 days at 65F, 3 days at 53F, and 2 days at 40F. It finished at 1.026, only 67% attenuation. I did mash fairly high so that accounts for the FG. I then kegged it on top of priming sugar where it's sitting...
  16. McKnuckle

    How Long to ferment Stout

    You need to give a reasonably big beer like that plenty of time. I would not bother checking gravity until 14 days have passed. But at that point, it's almost certain to be finished. If you want to check twice at day 10 and day 14, that would be fine as well.
  17. McKnuckle

    All grain in 2x 12L stock pots? Beginner

    I would just scale down the recipe to fit your equipment. :) But barring that... I think the plan is reasonable. Split the grains in half. Mash half in each pot with 2 gallons of water (4 gallons total so far). Then dunk the first bag in 1 gallon of water in the third pot. Pour that gallon...
  18. McKnuckle

    All grain in 2x 12L stock pots? Beginner

    A couple of things folks haven't pointed out from your first post: Don't put ice in the wort. With all-grain brewing, we don't usually dilute with any water, and ice may be a bit nasty. Second, hydrometers do not work well with hot wort, even when you apply temperature correction. The...
  19. McKnuckle

    Next step in First Brew??

    In 135 batches I've never used a gram of yeast nutrient. It's an option but not required, especially if you pay attention to pitching enough healthy yeast at an appropriate temperature, and with adequate aeration just before pitching. I have also never used pure O2. I shake, pour from above...
Top