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  1. danielthemaniel

    Will cold temp kill yeast or just put them to sleep?

    Whoa! That's some great information there. I didn't know about the glycerin trick. That's great for lesser used strains and hard to come by ones as well. Thanks for sharing your process. I may steal it if I find a proper use. Cheers!!
  2. danielthemaniel

    Some bottles overcarbonate and some don't

    I'd recommend to measure out your priming sugar for the entire batch. Add it to the bottling bucket and stir well. That keeps the sugar even for every bottle and will give you a consist carbonation level in each bottle.
  3. danielthemaniel

    I hope this tastes as good as it smells......

    Congrats on the beer! Citra is always a great option in IPAs. I've got a citra and simcoe IPA on tap right now. Cheers!
  4. danielthemaniel

    2nd Brew - Dots on Carboy Wall?

    Could definitely be the yeast. Could also be residual dried foam from krausen. Doesnt appear to be anything I'd worry about at this point. If you see white fluffy patches and bubbles floating on top of the beer, then you could be looking at infection. From the pictures, I wouldn't be worried.
  5. danielthemaniel

    Will cold temp kill yeast or just put them to sleep?

    Freezing yeast can cause the cell walls of yeast to rupture, reducing the viability of the yeast. Obviously, this isn't preferable. However I did read an exbeeriment in which they froze yeast for one half of a batch or beer and used fresh unfrozen yeast for the other half of the batch. The...
  6. danielthemaniel

    Cold Crashing/Fining(Gelatin) or not for flavor and style

    My two hundredths of a dollar... it's mainly style based for me. I don't do anything to wheat beers or hazy IPAs. I do like to cold crash and use geletin on lagers and low SRM beers. Everything else depends how much time and effort I feel like putting forth. I've also used whirfloc and irish...
  7. danielthemaniel

    Knowledge Regarding Tripel

    I have brewed a tripel a few times. What I find helpful is to keep the grain bill mostly pilsner with 1 other malt for a little nuance. I use honey malt but it's mainly to support the berry flavoring I use with my tripel. You could use vienna for a traditional tripel. Keep your mash temps low...
  8. danielthemaniel

    Base For a Pumpkin Beer

    Most people would say amber or brown or maybe a stout. I make a marzen pumpkin spice beer and roast coffee and add that after fermentation. Makes a nice Pumpkin Spiced Latte Oktoberfest that I named Basic Bitch lol.
  9. danielthemaniel

    Save a tasteless beer!

    My last batch of IPA was great for a few weeks and started losing its hoppy aroma and flavor but retained its bitterness. I sanitized some new panty hose and added 2 oz of hops to it. I threw it in the half full keg. It took about 3 days to get the flavor I desired but ever since its been great.
  10. danielthemaniel

    When to bottle?

    Welcome! I would like to say islandlizard is spot on with everything. Make sure to observe and take notes on how the tastes progresses in the bottle. It will change over time and it's good to know when it peaks. 8 weeks may be the peak for the beer but it will be near its peak a few weeks before...
  11. danielthemaniel

    Take good notes!!! Take good notes!!!

    I've made a brew day check list specific to my equiptment and process. Its certainly an evolving document that gets tweaked with each brew. For my first 20ish brews I would use brewersfriend checklist and make notes if you want something free and available that will help you keep track. I also...
  12. danielthemaniel

    Chocolate stout tastes of vinegar

    Sounds like you got acetic acid bacteria infecting your beer. They cause the vinegar taste and can only live when oxygen is present. Perhaps you accidentally allowed too much oxygen to come in contact with your beer after fermentation was complete. Bummer as there is no fix that I'm aware of.
  13. danielthemaniel

    Fermentation Temps - Ales

    The easiest solution would be to look at the package of yeast. It will give you the ideal temperature range on the packaging for that particular yeast strain. If the preferred temperature is closer to the closet then do it there or if it is closer to the basement, do it there.