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  1. J

    Is it time to toss my kettle sour, or should I ride this one out?

    Was planning on brewing a gose...this is my second time kettle-souring; first time went great. This time I accidentally skipped the step of bringing the wort to a boil after mashing/sparging, which I think is where my trouble began. Mashed at 150, sparged at 175, collected 7.2gal of wort in my...
  2. J

    Picked up some instant grits to sub for some flaked corn;worried about some of the other ingredients

    I'm brewing a Citra cream ale tomorrow that calls for 3 pounds of flaked corn. The HBS was all out, but a quick google search suggested instant/quick grits as a good substitute. So I picked up a few boxes of instant grits from the grocery store, but after looking at the label, there is more in...
  3. J

    Wake and Hop Coffee IPA (Rogue Cold Brew IPA clone)

    So, this has been a project of mine for some time - I spent some time attempting to "reverse-engineer" Rogue's proprietary hop varieties they mention in their recipe for Cold Brew IPA...
  4. J

    How does the addition of boiling water to a mash (infusion) not scorch the grains?

    Hey all, I don't have a ton of experience with infusion mashes; I've done them once or twice with mixed results. I'm planning on brewing a Czech pilsner this weekend with the following mash schedule: Step 1: 146F for 35 minutes. 9.52 quarts strike 160F (1.12 qt/lb using 8.5# grain). Step 2...
  5. J

    Reverse-engineering Rogue's proprietary hop varieties - Freedom, Rebel

    Hey all, I've been looking in to brewing a version 2.0 of my Rogue Cold Brew IPA clone, and I found some additional info on a few of their proprietary varieties (Freedom, Rebel, and Liberty) used in the Cold Brew IPA that I thought might be useful for other folks looking to clone Rogue beers...
  6. J

    Critique wanted - kettle-soured tropical IPA using WLP644 Sacch Brux Trois

    I've been interested in making a kettle-soured tropical IPA using WLP644 Saccharomyces "Bruxellensis" Trois for a while now. Here's the basics of what I've thrown together for a 5.4gal batch: OG: ~1.051 given 72% efficiency FG: ~1.008 given 85% attenuation ABV: ~5.7% IBU: ~60 SRM: 6 7lb 2-row...
  7. J

    Negative effects of using double the recommended amount of Campden?

    Hey all, I'm a newbie when it comes to cider, and I've got a quick question. I got my hands on 3 gallons of frozen, fresh pressed cider the other day (currently thawing in my garage). The issue is, it came in six half-gallon containers. I have some campden tablets, but I don't see any good...
  8. J

    Critique wanted - simple fresh hop 3-C IPA

    Hey all, A friend recently harvested their hops, and recently gave me 5.1oz of Cascade and 2.2oz of Chinook. They'd like me to brew a fresh hop pale/IPA for them. I quickly threw together the following recipe - any and all critique is appreciated! HOME BREW RECIPE: Title: Shady Ackers IPA...
  9. J

    Question about using a champagne yeast for bottle carbing an imperial stout

    Hey y'all, I've got a ~10% ABV imperial stout that was fermented using a mix of WLP090 San Diego and US05. I want to bottle it here in the next couple days, and I want to add some EC-1118 Champagne Yeast to the bottling bucket to help the beer carb up in bottles, as I've had issues with US05...
  10. J

    Couple questions about my Lactobacillus plantarum starter

    Quick backstory - I'm planning on brewing my first kettle-soured beer this weekend (a lime Gose). My plan is to mash on Friday afternoon, cool, pitch my L. plantarum starter, let sour for ~48 hours (I don't have a way to measure pH, so I'm just going to go with whatever level of sour I get), and...
  11. J

    Question about mixing micro-batches of Star-San

    So, I've got access to a 10-1000 uL pipette, and I'd like to use it to make micro (~2 cup) batches of StarSan solution. The only thing is, I'm not sure if their directions refer to fluid ounces or ounces by weight when they say to mix 1 "oz" of StarSan concentrate with 5 gallons of water. IF...
  12. J

    Critique/advice wanted for a Coffee IPA: "Wake and Hop Coffee IPA"

    I had the pleasure of visiting Rogue Brewing's operation in Newport, OR a few months ago (if you are ever anywhere remotely near there, do yourself a favor and check it out - they have an awesome setup going there), and I fell in love with their Cold-Brew Coffee IPA. They give a few hints as to...
  13. J

    Having trouble getting stains/residue off inside of glass carboy.

    Take a look at the attached pictures to see what I'm dealing with. It seems like it's maybe residue from hard water? So far all I've tried is PBW, and it's not doing anything to it. First I tried the recommended 3/4oz per gallon, 30 minute soak followed by some light brushing, no luck. Then...
  14. J

    Best way to bring 6 month-old Wyeast up to proper cell count?

    So, I've never done step starters before, and I'm unclear if it's necessary in this situation. My LHBS gives Wyeast packs away for free once they are 3-4 months past their "born-on" date. I picked up a pack of Wyeast Pacman that is ~6 months old, and I'm hoping to use it on a 5-gallon batch of...
  15. J

    "Bourbon" vanilla beans?

    Hey everyone, I'm getting ready to add some vanilla beans to a White Chocolate Huckleberry Stout I've got in primary. I was at the grocery store the other day, and they sell "Bourbon Vanilla Beans" in little tubes, $5 a tube which looks to have one or two beans in it. My question is - are...
  16. J

    Can someone double check my pitch calculations?

    Tomorrow I'm brewing a smoked porter, and I don't have time to make a starter. Here's the beer specs: 3.5 gallons target fermenter volume 1.057 target OG According to Brewersfriend/MrMalty, I need somewhere between 100-150 billion cells for a healthy pitch. Here's what I've got: 2x...
  17. J

    Using EC-1118 Champagne yeast to carb up a troublesome DIPA?

    Hello! A while back, I brewed a more-or-less Heady Topper clone using the Vermont Ale yeast. After transferring to the primary carboy, I had about 4.8 gallons @ 1.080 OG. By the time everything had settled out, the FG was 1.008 and I bottled ~4 gallons (after trub loss) of ~9.2% ABV beer...
  18. J

    Need some ideas to use up old hops with Safbrew T58.

    Hey all, I've got a handful of hops that have been sitting in my freezer (vacuum sealed) for a year or so that I'd like to use up. I also have a couple packets of Safbrew T58 that are nearing expiration (never used this strain before), so I was thinking something like a Belgian pale ale/IPA...
  19. J

    Critique wanted: El Dorado/Azaaca/Citra citradelic IPA

    So, ever since I read about El Dorado and Azaaca hops, I've wanted to do a trio citrus IPA with those two along with Citra. I've also read that Honey malt, in small quantities (2-3%) can really compliment these citrusy hops. So, here's version 1.0 of what I'm looking to brew: Title...
  20. J

    How to achieve that Maris Otter malt backbone in an IPA without using Maris Otter?

    So, here's my situation: my local HBS offers this base grain deal, where you can buy a virtual 50# bag of grain for something like $35 dollars. This extends to 2-row, munich, pilsner, wheat, etc. - but not Maris Otter. The issue is, I really like the malt backbone that Maris Otter adds to an...
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